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!
SO HOW'D IT GO?
I think I'll try reducing the chocolate next time to
make it *slightly* healthier (and cheaper). Has anyone tried it with half a bag?
it might be fine... i would use some chocolate soymilk to keep up the chocolate flavor. the worse it could do is change the texture some--but i think it would still be tasty!
Can you make this without an ice-cream maker? I've heard that other ice-cream recipes work without a maker if you take them out every 1/2 hour and stir them - could you do that with this one? It sounds nice and might save us a few bucks rather than buying Swedish Glace.
This is the first recipe that I've tried with my new ice cream freezer. I am in love with it!
I only had firm silken, so I added an extra cup of soy milk to thin it out. I also left out the vanilla
and added some chopped cherries. It is so good! I think I'll try reducing the chocolate next time to
make it *slightly* healthier (and cheaper). Has anyone tried it with half a bag?
It was also a delicious mousse before freezing. This is really like two great recipes in one.
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