Categories:Viewed: 12 - Published at: 2 years ago

Ingredients

  • 16 ounces soft silken tofu (refrigerated variety)
  • 1/2 cup unsweetened soy milk
  • 3 tablespoons canola oil
  • 3/4 cup light agave nectar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • Pinch of sea salt

Method

  • Combine the tofu, soy milk, canola oil, agave nectar, cocoa powder, vanilla extract, and salt in a food processor and blend until creamy, about 2 to 3 minutes.
  • Refrigerate several hours or overnight until ready to freeze.
  • Pour into the ice cream maker and follow the manufacturers instructions for freezing.