In between gardening and sundry bits of yard work, the Mr. and I have been busy-busy-busy churning out fresh, diy vegan ice cream with our shiny new ice cream machine. While A Vegan Ice Cream Paradise has proven a source of endless inspiration, I also picked up copies of Wheeler del Torro’s The Vegan Scoop and Vice Cream, by Jeff Rogers.

While I can’t wait to try out some of these yummy-looking recipes (The Vegan Scoop is so gorgeous, the book itself looks edible), I’m afraid I’ll need to empty the freezer first!

Exhibit #1: The multiple batches of Strawberry Very Chocolate Soy Ice Cream I made this week. (Hey, I had to finish off the chocolate soy milk so it wouldn’t spoil. *shrug*)

Using this recipe for Strawberry Very Chocolate Soy Ice Cream at VegWeb as a guide, we started by making a batch of Chocolate Tofu Soy Ice Cream. This is the first time I’ve used silken tofu in an ice cream recipe – the recipes at AVICP call for arrowroot as a thickening agent – and the result was surprisingly delish. I was worried that the tofu might affect the texture of the ice cream once fully frozen, but not so much. Given the extra protein tofu brings to the plate, I’d like to adapt this basic formula to make additional flavors in the future. Plus, many of the items used in this recipe are shelf-stable (tofu, soy milk; vs. the soy creamer found in similar recipes), which is a huge plus for those who only make it to the natural food store (or just the store) on a semi-weekly basis.

A few days later, I made a batch of Strawberry Very Chocolate Soy Ice Cream (pictured above, topped with chocolate sprinkles and heaped on top of even more fresh strawberries) – as written, frozen berries and all. I’d be hard pressed to name which batch I like better – they’re both really scrumptious (though I’ve yet to produce a batch that rivals a pint of Purely Decadent). Only problem I ran into was that the recipe was too large to fit in my 1 1/2 quart ice cream machine, so I had to split the “batter” (what to call unfrozen ice cream?) in half, and process it on two consecutive days. Minus the berries, the recipe *just fit*.

You can view VegWeb’s Strawberry Very Chocolate Soy Ice Cream recipe here; below is my tweaked, super-chocolaty version.

DIY Vegan Ice Cream: Chocolate Tofu Ice Cream

(Adapted from VegWeb’s Strawberry Very Chocolate Soy Ice Cream recipe.)

Ingredients

2 cups chocolate soy milk (we used Silk)
1 package silken tofu
1/2 cup vegan chocolate chips + extra to taste
1/2 cup sugar + extra to taste
1 to 1 1/2 tablespoons cocoa powder (vary according to your preferences)

Directions

1. Puree the tofu in a blender until smooth. If the tofu’s too thick for your blender, add a tablespoon or two of the soy milk to get it going.

2. Add in sugar, chocolate chips and cocoa powder; blend until the sugar and cocoa or mixed in and the chips are somewhat broken.

3. Add the soy milk and continue blending. When the mix is smooth, test for taste and add extra sugar, cocoa and/or chips to taste.

4. If needed, chill in the fridge or freezer and then process as per your machine’s instructions.

—————–

Tagged: vegan veganism vegetarian vegetarianism food recipe ice cream vice cream vegan ice cream strawberry oreos chocolate flickr photos soft serve ice cream maker ice cream machine cuisinart vegweb tofu chocolate chips

Share and Enjoy

• 
• 
• 
• 
• 

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

Tags: ice cream

This entry was posted on Tuesday, May 26th, 2009 at 8:50 pm and is filed under Food & Recipes, Human. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.