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Ingredients
- 1 pound Silken Tofu, Refrigerated Variety
- 1/2 cups Unsweetened Almond Milk
- 3 Tablespoons Coconut Oil, Melted
- 3/4 cups Maple Syrup
- 1/4 cups Unsweetened Cocoa Powder
- 1 Tablespoon Peppermint Extract
- 1 Tablespoon Vanilla Extract
Method
- 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 and ice cream maker and process for 15 minutes or until the mixture has the consistency of ice cream.
