Tuesday, July 20, 2010

Creamy Delicious Chocolate Ice Cream - Is the Search Over for Vegan Ice Cream?

I've dinked around here and there looking for a great chocolate vegan "ice cream." Most taste pretty good when fresh but after they've sat in the freezer for over 24 hours they're hard as a rock. This recipe is fairly easy to scoop but you still need to let it sit at room temperature for 10 minutes or so after it's been frozen. The original recipe in Veganomicon uses coconut "cream" and is incredibly rich and creamy. I have no idea how many fat grams and calories are involved but too many for me. I have reworked that recipe with light coconut milk so I can enjoy it with a little less guilt! Don't be alarmed by the use of coconut milk - it just adds to the creaminess and won't taste of coconut. Four stars - I will definitely make this again. If you have access to a copy of Veganomicon I'd save the original recipe for special occasions and vegan skeptics! It's pretty incredible.

Note: This recipe requires an ice cream maker.

6 ounces quality bittersweet vegan chocolate
1/2 cup light coconut milk
1 cup soy milk
1/2 cup organic granulated sugar
6 ounces silken tofu (boxed)
1 tablespoon vanilla extract

Melt chocolate in double boiler and set aside to cool for a few minutes.

Place coconut milk, soy milk, sugar, tofu, vanilla extract, and melted chocolate into blender. Blend until smooth. Put in a container and place in refrigerator until well chilled or overnight. Be sure that the freezer container for the ice cream maker is in the freezer. Next day, make ice cream according to your ice cream maker.

There will be leftover coconut milk that you can use in a nice curry.

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