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Categories:Viewed: 70 - 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.
