In a blender, combine 1/3 cup of the rice or soy milk with the agar flakes. Let agar soak for 20 minutes. Blend for 2 minutes on medium speed. Add remaining rice or soy milk, rinsing down the sides of the blender, and blend on high for another minute. Add tofu and sugar. Blend until smooth. Add cocoa and blend on medium until cocoa is completely incorporated. Pour mixture into a medium saucepan and cook over medium heat, stirring continuously, until boiling. Remove from heat, add chocolate, and whisk until chocolate has completely melted. Stir in vanilla. Transfer mixture to a mixing bowl and chill until cool, about 2 hours. Pour chilled mixture into an ice cream freezer and freeze according to manufacturers instructions. By "Karen C. Greenlee"
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 3.8mg||0 %|
|Potassium 78.7mg||2 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 52.6g|
|Protein 1.5g||2 %|
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Calories per serving: 218
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