Vegan Chocolate Ice Cream
Fancy a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate ice cream that will leave you wanting more? Look no further!
1 bag dairy-free semi-sweet chocolate chips
300g box soft Kingland Organic Silken Tofu
1 tablespoon vanilla extract
1 cup dairy-free rice milk beverage or soymilk (or milk beverage of choice)
Generous pinch salt
Melt the chocolate and let cool for 5 minutes.
Put the tofu in a blender and process until very smooth. Add the melted, cooled chocolate and process until well combined. You may have to stop and scrape down the sides of the blender.
Add the milk beverage, vanilla, and salt and puree until smooth.
Cover and chill the mixture in the refrigerator for 1 hour or more, to cool.
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
Enjoy immediately as soft serve or pack into a freezer-safe container and freeze until solid.