OMG!!!! RECIPE Chocolate Cherry Hazelnut Ice Cream

[Guest guest]

OMG!!!! You have to make this! There was a bunch of leftover cherry

juice from pies and they didn't have a use for it so I said I'd take

it home and do something...

 

I thickened the cherry juice (2 3/4 c)with 1 tsp agar (simmer 5 min)

and then added 1 tbsp cornstarch (dissolved in 1 tbsp cold juice), and

boiled for a minute. Put in fridge to set up.

 

Then - I made this ice " cream " , using dark chocolate, and chocolate

soymilk.... I stirred in chopped hazelnuts, and swirled in the cherry

gel...

 

OMG!!! *sigh* chocolate bliss...

 

Good thing I'm taking it to work tomorrow or I'd eat the whole thing!

(BTW, I found it on vegweb, and several comments were posted about

using it as a mousse or pudding, as in it never made it to the

freezing part because it was too tasty. I can vouch for that...)

 

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Tofu Chocolate Ice Cream (no dairy)

Ingredients (use vegan versions):

 

* 1 box 12 oz. Mori Nu Soft Silken Tofu, do not use low fat, do not drain

* 1 12 oz. bag vegan chocolate chips, melted on low heat and cooled

* 1-2 Tblsp. Vanilla - you can use whatever flavor you like

* 1 cup Rice Milk (you can substitute with soymilk, Almond Milk etc.)

 

Directions:

 

Put the tofu in a blender and process until very smooth. Add the

melted, cooled chocolate and process until well combined, you will

have to stop and scrape the sides of the blender. Add the rice milk

and vanilla and process until well blended. Pour into a covered

container and chill until ready to use.

 

Freeze in an ice cream freezer according to manufacturer directions.

This makes a lot of tofu ice cream mix so you may only be able to

freeze part of it. I use my Donvier, which is really easy, I have ice

cream in 15 minutes without ice, salt or a lot of cranking. My family

loves this recipe and it can even be made with melted high quality

white chocolate. Enjoy!

 

Serves: 8

 

Preparation time: 15 minutes