Guest guest Posted June 20, 2005 Report Share Posted June 20, 2005 Hey Everyone, I wanted to share this recipe for chocolate ice soy with you. I made it tonight and it was fantastic. It turned out very rich (very chocolaty), smooth and creamy. I used an ice cream maker to make this but the directions say it can be made without one. If I were going to change anything about it I would put a bit less sugar in it as it was too sweet for me. My kids thought it was just right though. I also didn't use the salt for no other reason than I forgot to include it. I got the recipe off of Chef Beverly Lynn Bennett's (The Vegan Chef) website: http://www.veganchef.com/index.html. I'm never disappointed when I use her recipes. If you try it, I hope you like it. Non-Dairy Chocolate Ice Cream from The Vegan Chef 3/4 cup unbleached cane sugar1/2 cup water2 cups vegan chocolate chips2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice2 Tbls vanilla1/2 tsp salt In a small saucepan, place the sugar and water, and simmer for 5 minutes to thoroughly dissolve the sugar and form a syrupy consistency. Remove the saucepan from the heat and set aside. Place the chocolate chips in the top of a double boiler (over simmering water) and allow the chocolate chips to melt. Meanwhile, in a food processor, process the tofu to a smooth puree. Add the sugar-syrup mixture, melted chocolate chips, and the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired. If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freezer and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher. *Variation: if you don't mind the extra fat, adding a few tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts. Yield: 1 1/2 Quarts Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2005 Report Share Posted June 21, 2005 Thanks for sharing! If anyone is looking for other delicious frozen desserts, I highly recommend Vice Cream. The recipes in this book use a base of cashews instead of tofu, and they are better than any of the commercial non-dairy frozen desserts like Soy Delicious and Soy Dream. I borrowed the book from a friend of mines who had made several different flavors, all to my liking. I plan to buy my own copy of the book next week. :-) --Allison , <quintmom@n...> wrote: > Hey Everyone, > I wanted to share this recipe for chocolate ice soy with you. I made it tonight and it was fantastic. It turned out very rich (very chocolaty), smooth and creamy. I used an ice cream maker to make this but the directions say it can be made without one. If I were going to change anything about it I would put a bit less sugar in it as it was too sweet for me. My kids thought it was just right though. I also didn't use the salt for no other reason than I forgot to include it. I got the recipe off of Chef Beverly Lynn Bennett's (The Vegan Chef) website: http://www.veganchef.com/index.html. I'm never disappointed when I use her recipes. If you try it, I hope you like it. > > Non-Dairy Chocolate Ice Cream > from The Vegan Chef > > 3/4 cup unbleached cane sugar > 1/2 cup water > 2 cups vegan chocolate chips > 2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm > 1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice > 2 Tbls vanilla > 1/2 tsp salt > > In a small saucepan, place the sugar and water, and simmer for 5 minutes to thoroughly dissolve the sugar and form a syrupy consistency. Remove the saucepan from the heat and set aside. Place the chocolate chips in the top of a double boiler (over simmering water) and allow the chocolate chips to melt. Meanwhile, in a food processor, process the tofu to a smooth puree. Add the sugar-syrup mixture, melted chocolate chips, and the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired. > If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freezer and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher. > > *Variation: if you don't mind the extra fat, adding a few tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts. > > Yield: 1 1/2 Quarts > > > Quote Link to comment Share on other sites More sharing options...
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