Chocolate Peppermint Tofu Ice Cream
Author: QUEEN OF MY KITCHEN
Serves: 1 quart
- 16 ounces silken tofu - refrigerated variety
- ½ cup unsweetened almond milk
- 3 tablespoons coconut oil, melted
- ¾ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 1 tablespoon peppermint extract
- 1 tablespoon vanilla extract
- Pinch of salt
- Combine all ingredients in the work bowl of a food processor and blend until smooth. Refrigerate for at least 3 hours, preferably overnight.
- Pour mixture into an ce cream maker and process for 15 minutes or until the mixture has the consistency of ice cream. Makes 8 - ½ cup servings
Adapted from Baking with Agave Nectar by Ania Catalano
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/chocolate-peppermint-tofu-ice-cream/
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