06 January 2012
Chocolate ice cream without the cream? Not even milk? The ice cream fans I served it to the other night said "I would never have known!" Yes, winter seems a crazy time to be making ice cream, I know, but I developed this recipe for a friend who lives in a winterless region.
Developing a recipe for nondairy ice cream had been on my to-do list for a long time. Just as I have no problem with gluten myself but develop gluten-free recipes for others, I have no problem with dairy but wanted to develop a recipe for a dairy-free friend. Her husband has recently come to think he has an egg allergy as well, so I developed a recipe that is both egg- and dairy-free. Perfect for vegans too!
Of course, I used all organic ingredients. It's especially important to get organic tofu, as soy products that are not organic are sure to contain GMO soy. And always get organic canola oil for the same reason. Say No to GMO! Jo, this one's for you!
Chocolate Ice Cream Nondairy Vegan Frozen Dessert
(Makes about 5 cups)
2/3 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
3 tablespoons organic canola oil
2 cups rice milk
2 tablespoons Kahlua
1 1/2 teaspoons vanilla extract
1 14-ounce package silken tofu, drained
1 In 2-quart saucepan, whisk together sugar, cocoa, cornstarch and salt. Gradually whisk in the oil and 1 cup of rice milk. Cook over medium heat, stirring constantly, until mixture thickens and bubbles for 1 minute. Remove from heat. Stir in 1 cup rice milk, Kahlua and vanilla extract. Pour into 2-quart glass measure (to make pouring into the machine easier).
2 In food processor or blender, process drained tofu until very smooth, about 1 minute. Add to cocoa mixture and whisk until thoroughly combined. Cover and refrigerate until well chilled, at least 4 hours or overnight.
3 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.
4 Transfer the soft ice cream to a freezer-safe airtight container, and place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.