Ingredients:
1 (12 1/3 ounce) packages mori-nu firm silken tofu ( this company supports use of their product in uncooked recipes)
1 cup soymilk
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar
3/4 teaspoon alcohol free peppermint extract ( we got ours from the local health foods store)
3 -4 drops green food coloring (optional)
1 1/2 cups thawed whipped topping ( Hip Whip is a vegan alternative if you want to go milk protein free)
1/4 cup vegan carob chips
Directions:
Combine tofu, soy milk, vanilla, salt, sugar, peppermint flavoring, and food coloring in the blender and blend until smooth and creamy.
Fold in the thawed whipped topping.
Pour into the ice cream maker (we use the Rival brand with the freezer canister, so there’s no ice or salt mess to deal with).
Freeze according to ice cream maker directions (with our Rival brand we freeze for at least 30 minutes).
Add carob chips during the last 5 minutes.
Spoon into an airtight container and put into the refrigerator freezer for an additional hour to finish firming up.
Serve and enjoy!
Variations for other flavors:.
Omit the peppermint flavoring and carob chips and use the following instead: Add approximately 1/4 cup strawberry ice cream topping to the blended mixture, and then add fresh strawberries (amount determined by your preference) at the end. OR, Cookies and cream variation: Add crushed iced oatmeal cookies (check package for the ones that are dairy and egg free) to the final stage of the freezing process.
Servings: 8
Time preparation: 10 min.
Time total: 110 min.