Tofu Chocolate Ice Cream Recipes

TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM

Steps:

• For the ice cream: Place a metal loaf pan in the freezer to chill.
• Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
• Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
• For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
• Scoop the ice cream into bowls and top with the berry sauce.

TOFU CHOCOLATE "ICE CREAM"

Steps:

• Put all the ingredients into a blender and blend until smooth.
• Taste test the mix, add more vegan sugar, chocolate or vanilla if needed.
• Put into freezer safe container and freeze to desired consistency.

TOFU GREEN TEA ICE CREAM

Steps:

• Blend tofu in a blender or food processor until smooth; add soy milk, sugar, green tea powder, and canola oil and blend until combined.
• Pour mixture into bowl of ice cream maker; freeze according to manufacturers directions.

EASY CHOCOLATE TOFU PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
• Bake in preheated oven for 25 minutes.
• Refrigerate for 1 hour before serving.

BROWNIE POINT'S CHOCOLATE PEANUT BUTTER TOFU ICE CREAM

Steps:

• NOTE: If you don't have maple syrup, substitute 6 Tbs chocolate syrup or 4 Tbs agave nectar as the liquid sweetner. For Vegans use Vegan chocolate chips and ditto for the syrup.
• In a double boiler or in the microwave melt othe cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).
• In a blender combine the tofu, peanutbutter, maple syrup or chocolate syrup or agave nectar and the soy milk using enough milk to get the consistancy of a milk shake.
• Add the melted chocolate and blend until combined.
• Chill your tofu concotion thoroughly in the refrigerator before adding to your ice cream machine. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream.
• Time is a big guess here. Depends on your freezer and method.