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1 hrs 40 mins
I have young children with food allergies to milk, eggs, and chocolate who wanted mint chocolate chip ice cream. I credit a recipe posted by LonghornMama from Cooking Light magazine for ice cream using tofu. I altered it quite a bit, playing around with the flavors, and I turned it into an allergy free treat. Thanks to LonghornMama for the start to this recipe!
Units: US | Metric
Serving Size: 1 (99 g)
Servings Per Recipe: 8
The following items or measurements are not included: