Soy Chocolate Ice Cream

Baking and Desserts | Chinese cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Soy Chocolate Ice Cream

Ingredients

Soy Vanilla Milk - 4 fl oz
Herbed Tofu - 10.6 oz
Sugar - 2.6 oz
Agave Syrup - 2 fl oz
Olive Oil - 1 fl oz
Cocoa Powder - 1.4 oz
Salt - a pinch
Ground Cinnamon - a pinch

Step by Step guide

Step 1

In a saucepan, combine the soy milk and sugar and heat until the sugar is dissolved. Remove from heat.

Step 2

In a blender, combine the tofu (drain any excess liquid), the soy milk from the saucepan, agave syrup, olive oil, sifted cocoa powder, and a pinch each of salt and ground cinnamon. Blend until smooth and homogeneous. Pour the mixture into a clean container and place it in the refrigerator overnight.

Step 3

Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturer's instructions.

Step 4

If you do not have an ice cream maker, skip the 'refrigerator' step and go directly to the 'freezer' step. That is, immediately after blending, pour the chocolate mixture into a container for ice cream, place the container in the freezer, and stir its contents every half hour until solid.