Preparation / Directions:
Place the brown rice syrup, pure vanilla extract and Silken Tofu into a blender and process until smooth. While the blender is running add the liquid lecithin. When blended until smooth. Add the last ingredient, juice sweetened fruit spread and mix by hand so the Tofu Ice Cream will have a marble texture. If you want to break up the whole blueberries use the blender and the Tofu Ice Cream will have a uniform purple color through out. Pour into a container a little larger than a pint and freeze.
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