RECIPE: Vegan Chocolate Ice Cream

Even though I’m not a vegan, I am lactose intolerant so this is a great alternative for ice cream. When I first read the directions, I was somewhat concerned about how time consuming this may be to make. I made it on a day when my 3 year-old was home from preschool and it was still very easy. I got the recipe from this cookbook. Enjoy!

2 cups soft tofu
1 cup soy milk
1/2-1 cup salt dry sweetener (to taste)
1/4 cup cocoa powder
1 tablespoon vanilla extract
dash of salt

In a food processor, blend together all of the ingredients until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes.

Place back in the food processorand blend again. Spoon back into container (at this point, you may add chocolate chips or crumbled cookies if you like), then re-freeze.

Remove from freezer 5 minutes before serving.

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