Chocolate "Moose" Ice Cream in Hamilton Beach Half Pint Soft-Serve Ice Cream Maker

I love, love, love ice cream, new kitchen gadgets and appliances. Target had this mini-size ice cream maker on sale for $27.99 and who was I to resist? I already have a perfectly fine Cuisinart ice cream maker but I've realized that home made ice cream is best served fresh. The texture after it's been frozen is generally rock hard. This little puppy is "soft serve" meaning the ice cream is not going to be as firm as store bought but guess what? It doesn't matter, it's delicious and you are in control of all the ingredients. The directions instruct you to churn for 5 to 8 minutes; next time I'm going to stop mixing right when it starts to stick to the sides, about 5 minutes. I think then it will be perfect. This recipe makes 2-4 servings.

Chocolate "Moose" Ice Cream
3/4 cups chocolate rice milk or soy milk
3/4 cups semi-sweet vegan chocolate chips
6 oz (or 1/2 package) of Mori-Nu firm silken tofu
4-1/2 tsp Kahlua
1 tsp vanilla extract
1/4 tsp chocolate extract

Freeze ice cream maker bowl for a minimum of 8 hours before making this ice cream. Overnight is even better. I like to make the ice cream and let it chill overnight too.

Heat milk in small saucepan until it begins to simmer. Take off heat and add chocolate chips, stirring constantly until melted. Have the rest of the ingredients ready and waiting in a small blender. Add the milk/chocolate mixture to blender and process until smooth. Put in container and chill for at least 2 hours.

If you are using the Half Pint Ice Cream maker, take freezer bowl out of freezer. Process in ice cream maker until it's the desired consistency – soft serve! Enjoy.

Note: If you're wondering what to do with the rest of the package of Mori-Nu tofu, see my March 3, 2011 post about Susan's Lite Goddess Dressing – the recipe calls for 6 ounces of Mori-Nu tofu.