Make Ahead

Chocolate soy ice cream

August 29, 2015
0 Ratings
Photo by goodgalsasha
  • Serves 3
Author Notes

Tofu is a terrific component for that unapologetically creamy ice cream texture. Omit the cocoa powder and cinnamon and you`ll get a great vegan vanilla ice cream. —goodgalsasha

What You'll Need
  • 125 milliliters soy milk
  • 300 grams soft tofu
  • 75 grams sugar
  • 75 milliliters agave syrup
  • 30 milliliters vegetable oil
  • 45 grams sifted cocoa powder
  • 1 pinch salt
  • 1 pinch cinnamon powder
  1. In a blender whip all the ingredients together until smooth and glossy. Refrigerate overnight.
  2. Freeze in your ice cream maker according the manufacturer's instructions. Store in the freezer for at least 4 hours until set or spoon right away.
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