I saw a reel while scrolling down FB that showed how a random person on the internet makes vegan blueberry mousse, using tofu and lots of frozen blueberries. The resultant purple mousse looked so good that I thought I should try it.Therefore, on the walk home from the bus stop on 2026-01-22 blueberry almond mousse ice cream I stopped by the store intending to buy tofu and frozen blueberries. However, I couldn’t find any tofu, and when I asked they showed me the empty spot on the shelf where it shouldn’t have been. They had mascarpone, which features in my Almond mousse, so I got some of that, but forgot the blueberries.
Luckily, we still had some of the blueberries I bought 2025-08-18 driving home this summer, so I used some of them, and supplemented it with some frozen strawberries as well. At this point I made no attempt to duplicate the recipe in the film that inspired me, nor yet my typical Almond mousse. Instead I took:
- 0.25 c almond meal, covered with enough boiling water to make 1 cup almond milk
- 2 t gelatin powder
- 250 g mascarpone
- 1.5 cups frozen blueberries
- 0.5 cups frozen strawberries
After the almond meal had soaked a bit, and the temperature of the water had cooled a bit, I poured a tiny amount over the gelatin powder in the bottom of the blender to soften it, then put in the rest of the almond milk (almond meal still included), the mascarpone, and the berries. I blended it all till it was smooth, then poured it into my ice cream maker.
Since the berries were still frozen, it didn’t take long before the mixture was thick enough to transfer to silicon muffin cups. However, there being no sugar in this recipe other than the natural fruit sugars in the berries and dairy sugars in the cheese, the bottom layer of the ice cream froze solid and the stirring paddle just glided over it, and the solid, compact layer was quite thick (just over 1 cm in the center). I tried scraping it away with a reasonably stiff rubber spatula, but that didn’t work, so I got a metal spoon, which worked to scrape up shavings. In the time it took to scrape my way to the bottom of the ice cream maker bowl the ice cream I had transferred to the cups had started melting, and, of course, the scrapings I had loosened were not in any way coherent. So I poured all of the ice cream back into the maker and let it run longer, till it was once again thick enough to put into the forms.
This time Keldor was home, so I just put the fluffy part into the silicon muffin cups and put them in the freezer, and then we scraped up the (not quite as thick this time, but just as hard) layer from the bottom and ate it directly.
The flavour is good. Not too sweet, since it has no extra sugar. However, I can’t actually recommend running this in my ice cream maker, given the problem with sticking to the bottom.