Chocolate-Hazelnut Soy Ice Cream

I like ice cream, chocolate and hazelnuts. This combination was obvious. This ice cream is great smashed between vegan chocolate chip cookies!

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 209 Calories

Ingredients

• 1 teaspoon vanilla extract
• 4 teaspoons instant espresso powder
• 1 cup soy milk
• ½ (12 ounce) package extra-firm silken tofu
• 1 tablespoon hazelnut flavored syrup
• ⅔ cup semisweet chocolate chips, melted

Recipe Instructions

Step 1

Place the tofu, soy milk, hazelnut syrup, espresso powder, and vanilla extract into a blender. Cover, and puree until smooth. Pour in the melted chocolate, and puree until evenly incorporated. Pour the mixture into a bowl, cover, and refrigerate until cold, at least 1 hour.

Step 2

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions. Once the ice cream has thickened and is hard to stir, remove it from the ice cream maker and transfer it to a freezer container. Allow the ice cream to harden 4 hours to overnight before serving.