Recipe by Vegan Freak
Don't knock it 'till you try it.
Top Review by YummySmellsca
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.
- 1 (16 ounce) package silken tofu
- 4 tablespoons unsweetened cocoa powder
- 12 (1 g) packets sugar substitute
- vanilla extract