Tuesday, June 20, 2006
Choc, Choc chip Ice-Cream
349g Silken Tofu blended smooth
½ Pint of Soya Milk
1 tbsp coco (Green & Black is best)
1 Large bar of Vegan chocolate (again I always use Green & Black)
1 tbsp of sugar
First prep your Tofu by blending in a food blender till smooth adding almost all the Soya milk, leaving enough to blend the Coco and sugar till smooth.
Place the Coco mix in a pan and heat till the sugar has melted, allow this mixture to cool before adding it to the Tofu.
In a food processor blitz the chocolate bar till it reaches the size of chunks you would like in your Ice-Cream, add this to the chocolate Tofu mix.
Now for best results allow this mixture to sit in the fridge for a few hours before adding it to the Ice-Cream machine.
Start the Ice-cream machine before adding the mix and blend fore 20 to 25 minuets, serve once churned. This mix is better eaten as is and not frozen.