Chocolate Peppermint Tofu Ice Cream
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
  1. Combine all ingredients in the work bowl of a food processor and blend until smooth. Refrigerate for at least 3 hours, preferably overnight.
  2. 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