Ingredients6 h 10 m servings 209 cals
- Place the tofu, soy milk, hazelnut syrup, espresso powder, and vanilla extract into a blender. Cover, and puree until smooth. Pour in the melted chocolate, and puree until evenly incorporated. Pour the mixture into a bowl, cover, and refrigerate until cold, at least 1 hour.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions. Once the ice cream has thickened and is hard to stir, remove it from the ice cream maker and transfer it to a freezer container. Allow the ice cream to harden 4 hours to overnight before serving.
Per Serving: 209 calories; 10.3 g fat; 26.2 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 63 mg sodium. Full nutrition
ReviewsRead all reviews 4
This soy cream is great! It was my first time making ice cream at home. I had to make some recipe modifications due to what I had on hand. I used Frangelico hazelnut liqueur and some agave as ...
This is good. I love tofu but, for me, the tofu taste does over power the other flavors a bit...
This is the best "ice cream" I have ever had... it is amazing. It tastes alot like a mocha frappuccino. It's really easy to make, and it freezes well. THANK YOU for this recipe... now I will use...