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Name: Chocolate Tofu Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tb Cocoa powder; preferably; 1 3/4 c Rice milk or soy milk; 6 oz Soft tofu; 2 oz Semi-sweet chocolate; finely; 1 ts Vanilla extract; 1 tb Agar flakes; 1/2 c Sugar

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INGREDIENTS

2 tb Cocoa powder; preferably
1 3/4 c Rice milk or soy milk
6 oz Soft tofu
2 oz Semi-sweet chocolate; finely
1 ts Vanilla extract
1 tb Agar flakes
1/2 c Sugar

Servings

INSTRUCTIONS

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" on Mar 21, 1999. NOTES : If you dont have an ice cream freezer, just pour the chocolate mixture into a baking pan and place in the freezer. Stir about every 20 minutes until the ice cream has achieved the consistency you want. Place in a covered container and store in the freezer until ready to serve. Recipe by: Veggie Life, March, 1999

NOTES

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Chocolate Tofu Ice Cream

2 tb Cocoa powder; preferably
1 3/4 c Rice milk or soy milk
6 oz Soft tofu
2 oz Semi-sweet chocolate; finely
1 ts Vanilla extract
1 tb Agar flakes
1/2 c Sugar

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" <greenlee@bellsouth.net> on Mar 21, 1999.    NOTES : If you dont have an ice cream freezer, just pour the  chocolate mixture into a baking pan and place in the freezer.  Stir  about every 20 minutes until the ice cream has achieved the  consistency you want. Place in a covered container and store in the  freezer until ready to serve.    Recipe by: Veggie Life, March, 1999

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 6 servings

Calories: 218
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 218

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