Description
I have young children with food allergies to milk, eggs, and chocolate who wanted mint chocolate chip ice cream. I credit a recipe posted by longhornmama from cooking light magazine for ice cream using tofu. I altered it quite a bit, playing around with the flavors, and i turned it into an allergy free treat. Thanks to longhornmama for the start to this recipe!
Ingredients
- Firm Silken Tofu
- Soymilk
- Vanilla
- Salt
- Sugar
- Peppermint Extract
- Green Food Coloring
- Whipped Topping
- Carob Chips
Instructions
- Combine tofu, soy milk, vanilla, salt, sugar, peppermint flavoring, and food coloring in the blender and blend until smooth and creamy
- Fold in the thawed whipped topping
- Pour into the ice cream maker
- Freeze according to ice cream maker directions
- Add carob chips during the last 5 minutes
- Spoon into an airtight container and put into the refrigerator freezer for an additional hour to finish firming up
- Serve and enjoy!
- Variations for other flavors:
- Omit the peppermint flavoring and carob chips and use the following instead: add approximately 1 / 4 cup strawberry ice cream topping to the blended mixture, and then add fresh strawberries at the end
- Or, cookies and cream variation: add crushed iced oatmeal cookies to the final stage of the freezing process