This chocolate ice cream recipe is a delightful treat made with silken tofu, making it creamy and rich without the need for dairy. It's a simple and quick recipe that requires minimal effort, and the result is a luscious, plant-based dessert. Perfect for satisfying your sweet tooth while staying vegan!
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Chefadora AI has the answer - timers, swaps, step-by-step help.
Blend all the ingredients in a blender until smooth.
Pour the mixture into ice cube trays.
Freeze for at least 2 hours.
Put the frozen cubes into a blender and blend until you achieve a smooth texture.
Add more plant-based milk if needed to help the blender.
Optionally, add chocolate chips and/or hazelnut pieces for extra texture and flavor.
Ensure the tofu is silken for the creamiest texture.
Use a high-speed blender for the best results when blending the frozen cubes.
You can adjust the sweetness by adding more or less sugar or maple syrup.
For a nut-free version, replace peanut butter with sunflower seed butter.
Can I use firm tofu instead of silken tofu?
Silken tofu is recommended for its creamy texture. Firm tofu may result in a grainy texture.
Can I use a different sweetener instead of maple syrup?
Yes, you can use agave syrup, honey (if not vegan), or any liquid sweetener of your choice.
How long can I store this ice cream?
You can store it in the freezer for up to 1 week in an airtight container.
Can I skip the peanut butter?
Yes, but the peanut butter adds richness and flavor. You can substitute it with another nut or seed butter if desired.
What plant-based milk works best for blending?
Almond milk, soy milk, or oat milk work well, but any plant-based milk can be used.
