Prep 0 mins
Cook 2 hrs
Don't knock it 'till you try it.
- 1 (16 ounce) package silken tofu
- 4 tablespoons unsweetened cocoa powder
- 12 (1 g) packets sugar substitute
- vanilla extract
- Put all the ingredients into a blender and blend until smooth.
- Taste test the mix, add more vegan sugar, chocolate or vanilla if needed.
- Put into freezer safe container and freeze to desired consistency.
This is pretty good - better when I added a tsp of espresso powder and a pinch of salt to the mix to heighten the flavours. I also found a solution to the "frozen solid" problem mentioned by pumpKIM, but it requires you to be home all day for it to work. Every hour of freezing time, for the first 6-8 hours, take it out and using either electric beaters or a wooden spoon whip it to make it fluffy, then put it back in the freezer. It stores best with a layer of cling wrap pressed right onto the surface of the cream, followed by the lid. That said, this is better than no ice cream, and lower-fat than the good soy ones out there. I'll keep playing with this.
I made this and put it in my ice cream maker- I've never had ice cream finish so quickly! It was very hard to blend together, and 12 packets was WAY too much (Stevia, at least). I will surely make this time and time again, maybe with some fruit- you can't beat the calorie count or protein levels for a sweet treat!
This was really good while it was still in the process of freezing, but when I went to try it this morning, it was just a solid block of ice. I'm going to let it defrost and see what happens, but the taste was really good. It tasted more like ice cream than I had expected. Thanks for the recipe!