Berry Blast Dairy-Free Ice Cream (High Protein, No Banana)

This berry blast ice cream is vibrant, refreshing, and has that perfect balance of sweet and slightly tangy flavor. The texture is creamy and satisfying, almost like a frozen yogurt, but completely dairy-free and made with simple plant-based ingredients. I love how the deep berry color makes it feel a little extra special, even though it’s so easy to make. It’s a beautiful reminder that something can be both nourishing and indulgent at the same time.

Ingredients

2 cups Frozen Mixed Berries

1 Block (12–14 oz) Silken Tofu

2–3 Tablespoons Maple Syrup or Agave (optional)

1/2 tsp Vanilla Extract

Pinch of Salt

Splash of Plant Milk (only if needed)

A Little Note From Me 💜

This one is bright, fresh, and so satisfying. It has that beautiful berry flavor with just a little tang, and the color alone makes it feel special. I love this as a lighter dessert option that still feels creamy and indulgent. It’s like frozen yogurt, but better—and completely dairy-free.

Instructions

Add frozen berries and silken tofu to a blender.

Add a small amount of plant milk to help it blend.

Pulse to break up the fruit, then blend until smooth.

Add sweetener, vanilla, and salt. Blend again until creamy.

Serve immediately or freeze 1–2 hours for a firmer texture.