| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
New, Veglife2 |
6 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Rice milk or soy milk |
| 1 |
tb |
Agar flakes |
| 6 |
oz |
Soft tofu |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cocoa powder; preferably Dutch |
| 2 |
oz |
Semi-sweet chocolate; finely chopped |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
In a blender, combine 1/3 cup of the rice or soy milk with the agar
flakes. Let agar soak for 20 minutes. Blend for 2 minutes on medium
speed. Add remaining rice or soy milk, rinsing down the sides of the
blender, and blend on high for another minute. Add tofu and sugar.
Blend until smooth. Add cocoa and blend on medium until cocoa is
completely incorporated. Pour mixture into a medium saucepan and cook
over medium heat, stirring continuously, until boiling. Remove from
heat, add chocolate, and whisk until chocolate has completely melted.
Stir in vanilla. Transfer mixture to a mixing bowl and chill until
cool, about 2 hours. Pour chilled mixture into an ice cream freezer
and freeze according to manufacturer's instructions.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999.
NOTES : If you don't have an ice cream freezer, just pour the
chocolate mixture into a baking pan and place in the freezer. Stir
about every 20 minutes until the ice cream has achieved the
consistency you want. Place in a covered container and store in the
freezer until ready to serve.
Recipe by: Veggie Life, March, 1999
Converted by MM_Buster v2.0l.
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