Chocolate Tofu Ice Cream
1 envelope unflavored gelatin
¼ cup water
2 cups chocolate soy milk
8 oz. soft silken tofu
½ cup chocolate syrup – Hershey’s
½ cup sugar
1 teaspoon vanilla
Sprinkle gelatin over water. Microwave 15 to 20 seconds or until gelatin is dissolved.
Stir in 1 cup of the soy milk.
Place tofu and remaining 1 cup soy milk in blender container. Blend until smooth.Add gelatin-soy milk mixture, chocolate syrup, sugar and vanilla. Blend.
Place in ice cream freezer container.
Freeze according to manufacturer’s directions.
Place in another container; cover, and freeze.
Remove from freezer about 5 minutes before serving.
NotesMakes 5½ cups