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Topic: Tofu Based Ice Cream- Chocolate Peanut Butter  (Read 1264 times)
Tags for this thread: recipe , ice_cream , tofu , chocolate , vegetarian , gluten_free  Add new tag
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McAuliflower
« on: September 28, 2005 03:55:42 PM »

I've been doing alot of experimenting with the tofu mousse recipe and finding some wonderful variations, one of them is turning it into amazing ice cream.

I make my tofu mousse in the blender, so it is very easy to adapt the recipe to ice cream making by simply adding a good glug of soy milk and a touch more sweetener (cold things tend to need more sweetness because of how our taste buds work).

The chocolate peanut butter variation of mousse won over my ice cream taste buds immediately! The tofu remains silky smooth in its chocolate embrace, and continues the illusion of a heavy cream base. I look forward to testing this ice cream recipe with hazelnut butter and cashew, as well as nut free variations. Chocolate cherry and chocolate mint cant be too far off oh, and chocolate banana, chocolate orange, maybe even sneaking a white chocolate pistachio in there too! Oh Joy!



    Chocolate Peanut Butter Tofu Ice Cream (vegan too)

In a double boiler or in the microwave melt one cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).

    In a blender combine:

        ◊ one 12oz package of silken tofu
        ◊ one cup of peanut butter
        ◊ 3/4 cup of maple syrup*
        ◊ 1 to 1 1/2 cups of soy milk, enough to get it to the consistency of a milk shake

    *If you dont have maple syrup, substitute 6 Tbs chocolate syrup or 4 Tbs agave nectar as the liquid sweetner.

        ◊ Add the melted chocolate and blend until combined.

    Chill your tofu concotion thoroughly in the refrigerator before adding to your ice cream machine. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream.

    Enjoy!

ps I probably don't need to mention that this makes excellent milk shakes...

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« Reply #1 on: September 28, 2005 08:44:00 PM »

Holy crap! That sounds delish, and I have all the ingredients! Must try!
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« Reply #2 on: September 29, 2005 07:58:22 AM »

I'm always looking for ideas on how to add more soy products to my diet.  This might very well be it!  Disguised as ice cream, I'll probably consume tons of it Tongue
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« Reply #3 on: September 29, 2005 08:03:28 AM »

Sounds yummy!
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« Reply #4 on: September 29, 2005 12:44:53 PM »

Dear god, just when I thought the mousse/you coudn't get any better you go and freeze it! Brilliant! I've been at a loss for making tasty vegan ice cream. I made this terrible batch a few weeks ago and I'd love to redeem myself with this. Thank you, once again, oh food savior we know as McAuliflower.


(and damn, those ice cream bowls are cool)
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McAuliflower
« Reply #5 on: September 30, 2005 03:21:56 PM »

(and damn, those ice cream bowls are cool)

Thanks- that one is from my pottery making days.  I need more spikey ceramics so I'll probably be making more sometime soon.  I have a spikey coffee cup that I call my wake up cup.  The spikies are almost too sharp to handle this coffee cup casually!

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« Reply #6 on: October 21, 2005 07:44:19 PM »

I have to thank you so much for this recipe! I've been looking so long for a GOOD dairy-free ice cream recipe (I'm lactose intolerant), and all of the straight soy-milk-ice-cream recipes I've tried have been awful. Yay! I'm gonna try this!
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« Reply #7 on: November 02, 2005 08:47:14 PM »

I had to post again to tell you that not only did I make this ice cream and LOVE it (it was better than "real" ice cream, I swear!), but I've just made my second batch - this time I made butterscotch praline. Oh dear lord it is so good. Thank you again so much for this recipe!
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McAuliflower
« Reply #8 on: November 02, 2005 11:48:30 PM »

*blush* you caught me making a batch of this as I type!  Glad you're enjoying it.

This one is cashew butter and cocoa powder to supplement the chips (as I didn't have enough chocolate chips, only about 3/4 cup).

Another vegan chocolate brand
- Dagoba says that their dark chocolates are dairy free.
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« Reply #9 on: November 03, 2005 07:56:25 AM »

Wow, that recipe looks so simple to make.  I need to try it!

Does it save well if you freeze the leftovers?  I've made some sort of sortbet-ish stuff using rice milk in my ice cream maker instead of dairy milk or cream.  It's great when it's fresh, but because there's not much fat in it, it just turns to ice when you freeze the leftovers.
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