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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.

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YummySmellsca September 08, 2008

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!

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Courtney Elizabeth October 02, 2008

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!

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PumpKIM May 16, 2008

I really liked this - though I used 1/2 c sugar instead of the substitute. I'll also try freezing in my ice cream maker next time, though I'm not sure how that may work since it's pretty thick to start with. Great flavor though - thanks so much!

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cookingofjoy September 11, 2007
Tofu Chocolate "ice Cream"