Zutaten für Tofu Chocolate Ice Cream
- Silken Tofu
- Unsweetened Cocoa Powder
- Sugar Substitute
- Vanilla Extract
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Zubereitung von Tofu Chocolate Ice Cream
- In a high-powered blender, combine 1 block (14 oz) firm or extra-firm tofu, drained, 1 cup unsweetened almond milk (or other plant-based milk), ½ cup unsweetened cocoa powder, ¾ cup vegan sugar (adjust to taste), 1 teaspoon vanilla extract, and a pinch of salt.
- Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
- Taste the mixture and adjust sweetness or chocolate intensity as desired. Add more vegan sugar for sweetness, more cocoa powder for a richer chocolate flavor, or more vanilla extract for enhanced vanilla notes.
- Pour the mixture into a freezer-safe container, cover tightly with a lid or plastic wrap, and freeze for at least 4-6 hours, or until solid. For optimal consistency, stir the ice cream every hour during the first 3 hours of freezing.
- Let the ice cream sit at room temperature for 10-15 minutes before scooping to achieve the perfect creamy texture.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
16g
Fat
4g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
Lactose Time To Make Course Main Ingredient Preparation Healthy 5 Ingredients Or Less Desserts Beans Easy Vegan Vegetarian Frozen Desserts Chocolate Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Soy Tofu Egg Free Healthy 2 Free Of Something Low In Something Equipment Small Appliance 3 Steps Or Less 4 Hours Or Less
