Vegan Chocolate Ice Cream
Prep time
Cook time
Total time
This makes quite a bit of vegan chocolate ice cream (about 1 quart), so you may need to freeze it in two batches if using a small ice cream maker. Please note that the Prep time does not include chilling, churning and freezing (which is all hands off time).
Author: Alisa Fleming
Serves: 8 servings
Ingredients
- 1 12-ounce bag dairy-free semi-sweet chocolate chips
- 1 12-ounce box soft silken tofu (such as MoriNu)
- 1 tablespoon vanilla extract (see note below)
- 1 cup dairy-free rice milk beverage or soymilk (or milk beverage of choice)
- Generous pinch salt
Instructions
- Melt the chocolate and let cool for 5 minutes.
- Put the tofu in a blender and process until very smooth. Add the melted, cooled chocolate and process until well combined. You may have to stop and scrape down the sides of the blender.
- Add the milk beverage, vanilla, and salt and puree until smooth.
- Cover and chill the mixture in the refrigerator for 1 hour or more, to cool.
- Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
- Enjoy immediately as soft serve or pack into a freezer-safe container and freeze until solid.
Notes
Extract Options: You can swap in another extract (such as orange, mint or almond), or 2 tablespoons of liqueur, depending on the flavor your cravings.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-chocolate-ice-cream