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    You are in: Home / Recipes / Dairy and Egg Free Mint and Carob Chip "ice Cream" Recipe
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    Dairy and Egg Free Mint and Carob Chip "ice Cream"

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    10 mins

    1 hr 40 mins

    TheCookinMom's Note:

    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!

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    Units: US | Metric

    • 1 (12 1/3 ounce) package mori-nu firm silken tofu (this company supports use of their product in uncooked recipes)
    • 1 cup soymilk
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • 1/2 cup sugar
    • 3/4 teaspoon alcohol free peppermint extract (we got ours from the local health foods store)
    • 3 -4 drops green food coloring (optional)
    • 1 1/2 cups thawed whipped topping (Hip Whip is a vegan alternative if you want to go milk protein free)
    • 1/4 cup vegan carob chips


    1. 1
      Combine tofu, soy milk, vanilla, salt, sugar, peppermint flavoring, and food coloring in the blender and blend until smooth and creamy.
    2. 2
      Fold in the thawed whipped topping.
    3. 3
      Pour into the ice cream maker (we use the Rival brand with the freezer canister, so there's no ice or salt mess to deal with).
    4. 4
      Freeze according to ice cream maker directions (with our Rival brand we freeze for at least 30 minutes).
    5. 5
      Add carob chips during the last 5 minutes.
    6. 6
      Spoon into an airtight container and put into the refrigerator freezer for an additional hour to finish firming up.
    7. 7
      Serve and enjoy!
    8. 8
      Variations for other flavors:.
    9. 9
      Omit the peppermint flavoring and carob chips and use the following instead: Add approximately 1/4 cup strawberry ice cream topping to the blended mixture, and then add fresh strawberries (amount determined by your preference) at the end. OR, Cookies and cream variation: Add crushed iced oatmeal cookies (check package for the ones that are dairy and egg free) to the final stage of the freezing process.

    Ratings & Reviews:

    • on September 13, 2008


      Wow! It's a good thing my little ice cream maker would only hold half a batch, because I ate the whole thing! Since I now have half a package of tofu, I'm going to try this with strawberries-Ooh! or maybe bananas!-tomorrow. Maybe both! Thanks for the yummy treat and for giving me a reason to go through the stuff-left-in-the-basement-after-the-move and find the ice cream maker! Reviewed for Healthy Choices ABC tag.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Dairy and Egg Free Mint and Carob Chip "ice Cream"

    Serving Size: 1 (99 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 122.9
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 1.8 g
    Cholesterol 8.5 mg
    Sodium 119.9 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 0.4 g
    Sugars 14.2 g
    Protein 4.7 g

    The following items or measurements are not included:

    carob chips

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