This entry was posted on Thursday, June 26th, 2008 at 1:12 am and is filed under Dessert, Ice Cream, Vegetable. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
Vegan Chocolate Ice Cream Recipe
Vegan Chocolate Ice Cream Recipe
Ingredients:
- 1 cup chocolate soy milk
- 8-10 oz soft tofu almond dessert or soy yogurt
- 1/2 agave nectar, golden syrup or maple syrup
- 1 tb of premium vanilla extract
- 1 banana (optional)
- 2 tb cocoa
- 1/2 cup goji
Preparation:
Vegan Chocolate Ice Cream Recipe
Blend together all of the ingredients except for the goji berries - I used an immersion blender, but a food processor/standing blender would obviously be fine. Pour the mixture into the waiting ice cream machine and let mix for 10 minutes until the mixture has thickened a bit. Add the goji berries. I was fearful that they would turn into little rocks in the freezer, but the moisture from the ice cream plumped them. If you are particularly concerned about the plumpness of the goji berries, I would recommend soaking them for 5 minutes before adding. I was inspired by this combination of chocolate and goji, but decided to make an ice cream. When I found out that a vegan friend was coming over, I surveyed my non-dairy ingredients and came up with this frozen dessert, which was surprisingly creamy and quite delicious. The combination of chocolate and goji is reminiscent of black forest (chocolate-cherry), but more herbal and less saccharine. The result was cool, sweet and of a pleasing consistency. It resembled ice milk, due to a slightly increased iciness.