Papyrus

Chocolate Ice Cream (Dairy-free) | Recipe

Chocolate Ice Cream (Dairy-free)
Makes 8 servings

14 oz. Soft Tofu
2 cups Vanilla Almond Milk or Soymilk
1/4 cup Olive Oil
1 cup Stevia In The Raw®
1/4 cup Sugar
3/4 cup Cocoa Powder
2 Tbsp. Vanilla
pinch Salt
pinch Cinnamon (optional)

1. Drain the tofu, then combine it with milk and olive oil in a blender. Blend until everything is completely smooth and creamy.

2. Pour the mixture into a large bowl and use an electric mixer to stir in the remaining ingredients. Mix on medium speed for two minutes, then cover the bowl with plastic wrap and refrigerate for 2-3 hours.

3. Using an ice cream maker, follow the instructions, and churn. If you don’t have an ice cream maker, try these alternatives