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).
Serves: 8 servings
  1. Melt the chocolate and let cool for 5 minutes.
  2. 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.
  3. Add the milk beverage, vanilla, and salt and puree until smooth.
  4. Cover and chill the mixture in the refrigerator for 1 hour or more, to cool.
  5. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
  6. Enjoy immediately as soft serve or pack into a freezer-safe container and freeze until solid.
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