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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Ingredients
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125 milliliters
soy milk
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300 grams
soft tofu
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75 grams
sugar
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75 milliliters
agave syrup
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30 milliliters
vegetable oil
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45 grams
sifted cocoa powder
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1 pinch
salt
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1 pinch
cinnamon powder
Directions
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In a blender whip all the ingredients together until smooth and glossy. Refrigerate overnight.
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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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