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Chocolate-Hazelnut Soy Ice Cream

SUBMITTED BY: Tori Farbisz 

"I like ice cream, chocolate and hazelnuts. This combination was obvious. This ice cream is great smashed between vegan chocolate chip cookies!"
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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 5.0
Read Reviews (1)
PREP TIME  10 Min
READY IN  6 Hrs 10 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 (12 ounce) package extra-firm silken tofu
  • 1 cup soy milk
  • 1 tablespoon hazelnut flavored syrup
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2/3 cup semisweet chocolate chips, melted

DIRECTIONS

  1. 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.
  2. 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.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Apr. 6, 2009 by Mabel 
Surprisingly delicious!! MORE


 
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Recipe Submitter:

Cooking Level: Expert

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Nutritional Information
Chocolate-Hazelnut Soy Ice Cream

Servings Per Recipe: 4

Amount Per Serving

Calories: 209

  • Total Fat: 10.3g
  • Cholesterol: 0mg
  • Sodium: 63mg
  • Total Carbs: 26.2g
  •     Dietary Fiber: 2.1g
  • Protein: 6.4g

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