Tofu Chocolate Ice Cream (no dairy)
1 box (12 ounces) silken tofu (I use Mori Nu soft silken tofu, do not use low fat), do not drain
1 (12 ounce) bag vegan chocolate chips, melted on low heat and cooled
1-2 tablespoons vanilla
1 cup nondairy milk (I use rice)
1. Put the tofu in a blender and process until very smooth. Add the melted, cooled chocolate and process until well combined; you will have to stop and scrape the sides of the blender.
2. Add the milk and vanilla and process until well blended. Pour into a covered container and chill until ready to use.
3. Freeze in an ice cream freezer according to manufacturer directions. This makes a lot of tofu ice cream mix so you may only be able to freeze part of it.
I use my Donvier, which is really easy, I have ice cream in 15 minutes without ice, salt or a lot of cranking. My family loves this recipe and it can even be made with melted high quality white chocolate. Enjoy!