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Maple Pecan Ice Cream

What you need: 

2 cups silken tofu
1/2 cup olive oil
1/2 cup soy milk
1/2 cup maple syrup
1/2 cup dry sweetener
1 tablespoon lemon juice
2 bananas, roughly chopped
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup pecans, chopped
Chocolate Sauce:
1/2 cup vegan chocolate chips
1/4 cup soy milk

What you do: 

Combine all ingredients in a blender, except the pecans, and blend til smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost 20-40 minutes. Put back in blender again and process again, you may need to add a touch more soy milk to help it along. Spoon back into container, and stir in pecans. Serve with some of the chocolate sauce immediately or refreeze. Take out of freezer 15 minutes prior to serving.
Melt together ingredients in a small saucepan til smooth.

Preparation Time: 
Cooking Time: 
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