Velvety Dairy-Free Chocolate Tofu Ice Cream - dummies

Velvety Dairy-Free Chocolate Tofu Ice Cream

By Suzanne Havala Hobbs

This recipe for chocolate tofu ice cream is simple and delicious. The texture of this nondairy ice cream is soft and creamy, somewhere between chocolate mousse and smooth gelato, and the flavor is all chocolaty goodness.

Preparation time: 5 minutes

Freezing time: 35 minutes

Yield: 10 servings

Special equipment: Ice cream maker

2 pounds soft, silken tofu

2 cups plain or vanilla soymilk (or your choice of nondairy milk)

2 cups sugar

1/2 cup unsweetened cocoa powder

2 tablespoons vanilla

1/4 teaspoon salt

  1. Process all the ingredients in a blender in four equal parts until smooth and creamy.

  2. Freeze the mixture in a hand-operated or electric ice cream maker for approximately 35 minutes (or according to your machine’s manufacturer’s instructions) and serve.

Per serving: Calories 233 (from Fat 36); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 70mg; Carbohydrate 46g (Dietary Fiber 2g); Protein 7g.