Chocolate soy ice cream

By • August 29, 2015 0 Comments

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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

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Serves 3

  • 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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