To achieve a rich chocolate taste, use a high-quality cocoa powder.
Recipe information
Yield
makes 1 quart
Ingredients
16 ounces soft silken tofu (refrigerated variety)
1/2 cup unsweetened soy milk
3 tablespoons canola oil
3/4 cup light agave nectar
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract
Pinch of sea salt
Preparation
Combine the tofu, soy milk, canola oil, agave nectar, cocoa powder, vanilla extract, and salt in a food processor and blend until creamy, about 2 to 3 minutes. Refrigerate several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
