Chocolate ice cream, anyone? Vegan gluten free chocolate ice cream … ? Oh, yes please.
There’s not much I love more than easy, make in three minutes, chocolate banana n’ice cream. It’s easy to make and creamy, and enough like soft serve ice cream to be genuinely satisfying. Plus it’s sugar free (this is not). But every once in a while, a super creamy, more like store bought ice cream is good, too.
This is also super easy and only a bit more calorific than the banana n’ice cream. If you have the ingredients and an ice cream maker on hand, it whips up in less than a half hour with only minutes of actual working time.
But what about soy? Isn’t tofu unhealthy? A manboob creating Frankenfood that should never, ever, ever be eaten by any health conscious human?
Actually, no. According to studies, non-GMO soy, in moderation, is fine.
Vegan Gluten Free Chocolate Ice Cream
Ingredients
- 8 oz semi-sweet chocolate chips dairy free melted
- 12 oz silken tofu
- 1/4 cup sugar
Instructions
-
Gently melt the chocolate chips in a microwave. Heat in 20 second increments and do not get too hot. Just warm enough to soften.
-
In a high speed blender, add the softened chocolate chips, tofu, and sugar.
-
Blend until very smooth.
-
Pour into an ice cream maker and process according to directions until firm. Sprinkle with leftover chocolate chips. Freeze any leftovers.
-
If you don't have an ice cream maker, place the mix into a shallow container and freeze, stirring every half hour until firm.