Tofu Chocolate Ice Cream (no dairy)
1 box (12 ounces) silken tofu (I use Mori Nu soft silken tofu, do not use low fat), do not drain
1 (12 ounce) bag vegan chocolate chips, melted on low heat and cooled
1-2 tablespoons vanilla
1 cup nondairy milk (I use rice)
1. Put the tofu in a blender and process until very smooth. Add the melted, cooled chocolate and process until well combined; you will have to stop and scrape the sides of the blender.
2. Add the milk and vanilla and process until well blended. Pour into a covered container and chill until ready to use.
3. Freeze in an ice cream freezer according to manufacturer directions. This makes a lot of tofu ice cream mix so you may only be able to freeze part of it.
I use my Donvier, which is really easy, I have ice cream in 15 minutes without ice, salt or a lot of cranking. My family loves this recipe and it can even be made with melted high quality white chocolate. Enjoy!
SO HOW'D IT GO?
;)b Great recipe! I never knew you could make ice cream out of tofu. So neat!
This recipe is so incredibly awesome. Ever since I got my ice cream maker for Christmas (from my sister), I've been trying all sorts of recipes. I just made this one a couple of days ago and oh baby. Two very enthusiastic thumbs up!!! The recipe is perfect just as it is and makes a really good amount of it. Thanks so much for it!!!!
:) Hi, this is Annette Ooyevaar here. So I posted this recipe on VegWeb around the year 2000, and it apparently has been doing well here and has even made it into a book about ice cream! "Everybody Loves Ice Cream" by Shannon Jackson Arnold (I found this out when my husband googled my name several months ago).
Okay, so many of you out there who have tried my recipe have questions about the tofu. I used Mori-Nu brand Silken Tofu, because the taste and texture were very neutral. You should feel free to try other brands of Silken Tofu to see what works best for you. I recommend using only regular Silken Tofu, not Non-Fat, because the taste of the non-fat silken tofu dominates the frozen finished product.
The ice cream maker I used is called a Donvier. The Donvier has a large cylinder which you freeze overnight, then you pour your custard into the cylinder and assemble the lid, thrasher and crank. It is incredibly easy to use and requires minimal effort. I am sure there are other brands of ice cream makers out there which work this way too.
I do recommend using an ice cream maker to make this recipe as it really does turn out like real ice cream when frozen this way. If you were to pour the mix into a Tupperware container and freeze it while stirring it occasionally I think you would end up with a heavier frozen product, but you could lighten it up by cutting it into frozen chunks and throwing it into the food processor or blender. I haven't tried this myself, but I imagine it should work. You could also pour the custard mix into ice cube trays, freeze, and put the frozen cubes into the blender with some almond milk or rice milk to make a shake.
I am not sure about substituting cocoa powder for the chocolate chips, since you would be missing the cocoa butter fat. You could certainly give a try with the cocoa to see what happens.
I love all of the modifications and suggestions many of you have for this recipe. Keep up the sampling and sharing!
Is there anything i can do with lite mori nu silken tofu (firm)? I accidentally bought that instead of the regular tofu.
I think it would actually be fine to use the lite tofu. Go for it!
Is there anything i can do with lite mori nu silken tofu (firm)? I accidentally bought that instead of the regular tofu.
yum. this is soo yummy!
angelsoma: do you like normal soy ice cream? imo, this is better than the store bought.
I was suspicious that this would taste like a block of frozen tofu, and it did. I only tried it because so many people loved it, but I thought it was gross. I am going to try to invent my own icecream maybe using soy creamer? If I come up with something I will post it :)
SarahBeth4Christ,
It might be a little late, but you can improve the texture if you stir it every 30 to 40 minutes while it freezes. Or, not really stir, but scrape it up with a fork. I know this is a method for making sorbet without an ice cream maker. Alternatively, If you've already frozen it solid, break it into chunks and put them in the blender. This will give you a soft-serve consistency.
Crap. What happens if I messed up and got lite tofu? Eh I probably ruined it anyway, because I don't have an ice cream freezer. I just poured the stuff into a tupperware container and put it in the freezer. It might not set up like ice cream, but we'll see.
I made this again last night, reducing the chocolate chips to half a bag. I also used chocolate soy milk, as baypuppy suggested. It worked perfectly! I couldn't tell any difference texturally, and it still had a rich chocolate flavor. I added 1/2 c. crushed 365 oreos. So good! I'm thinking about cutting the chocolate chips to 1/4 of the bag next time. This recipe is so versatile!
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