Ingredients for Dairy And Egg Free Mint And Carob Chip Ice Cream
- Firm Silken Tofu
- Soymilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sugar
- Peppermint Extract
- Green Food Coloring
- 1 cup thawed vegan whipped topping
- 1/2 cup carob chips
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How to Make Dairy And Egg Free Mint And Carob Chip Ice Cream
- Combine 14 ounces silken tofu, 1 cup soy milk (unsweetened), 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup sugar, 1 teaspoon peppermint extract, and 2-3 drops green food coloring in a high-speed blender. Blend until completely smooth and creamy.
- Gently fold in 1 cup thawed vegan whipped topping.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- During the last 5 minutes of churning, add 1/2 cup carob chips.
- Once churning is complete, transfer the ice cream to an airtight container.
- Freeze for at least 1 hour to allow the ice cream to fully firm up.
- Serve and enjoy! Variations below!
- **Strawberry Variation:** Omit peppermint extract and carob chips. Add 1/4 cup dairy-free strawberry topping to the blended mixture and fold in 1/2 cup fresh, chopped strawberries at the end of churning.
- **Cookies & Cream Variation:** Omit peppermint extract and carob chips. Add 1/2 cup crushed dairy-free oatmeal cookies during the last 5 minutes of churning.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
56g
Fat
9g
Carbs
5g