Strawberry Very Chocolate Soy Ice Cream
2 cups chocolate soy milk-any brand. I bet almond or hazelnut milk would work as well, except rice, I have trouble with rice milk being "icy".
1 package Mori-Nu lite firm silken tofu (full fat is great as well)
1/2 cup vegan chocolate chips
10 medium frozen strawberries, divided
1/2 cup sugar
1 tablespoons cocoa powder
This will make 4 cups batter for 1 batch in an ice cream maker.
Start by pureeing the tofu in a food processor until smooth. Add in the sugar and chocolate chips and cocoa powder and process until the chips have been somewhat broken up. Add the soymilk and half of the berries and process until smooth. Add the second batch and pulse until the berries are in tiny pieces.
Freeze according to instructions immediately.
If making for later use (can hang in the fridge for 2 days) omit berries until right before you freeze, then follow instructions for berries.
You can definitely sub other fruit for the strawberries, especially since there is greater variety in frozen fruit.