Mocha Nice Cream

[Guest guest]

I have an ice cream maker, so instead of freezing the mixture, I just

put in the fridge until I was about ready to serve. Then after 15

minutes in the ice cream maker it was the consistency of soft serve ice

cream.

 

Laura

 

-----------------

 

Mocha Nice Cream

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup strong liquid coffee substitute or

decaffeinated coffee

1/2 cup unbleached can sugar

1 tablespoon unsweetened, roasted carob powder or

unsweetened cocoa powder

2 1/4 cups lite silken tofu (firm) -- crumbled

1/2 cup pure maple syrup

1 tablespoon canola oil

1 tablespoon vanilla extract

1/4 teaspoon salt

 

Place the coffee substitute or decaffeinated coffee, sugar, and carob

or cocoa powder in a 1-quart saucepan. Bring the mixture to a boil,

stirring almost constantly. Simmer for about 30 seconds, or just until

the sugar is dissolved.

 

Place this hot mixture and the remaining ingredients in a blender, and

process until completely smooth.

 

Transfer the mixture to a storage container, and place it in the

freezer for 8 to 10 hours or overnight, until firm.

 

At least an hour or two before serving, take the mixture out of the

freezer, and allow it to soften at room temperature for about 20

minutes.

 

Recipe By :Joanne Stepaniak

Source: " Vegan Vittles "

Copyright: " 1996 "

Yield: " 3 cups "