I Scream, You Scream, We All Scream for Ice Cream!
It’s the 3rd Sunday of July. Do you know what that means? It’s National Ice Cream Day! I don’t know about you, but I can’t think of a better way to celebrate the day than with a dish of cold, creamy, chocolate-mint, bliss.
This tofu ice cream is flavoured with semi-sweet chocolate and fresh mint leaves. Personally, I thought there was plenty of mint flavour, but Dave felt it was a little light. So, although I call for 5-6 leaves, you may want to add a couple more if mint is your thing. Conversely, if you’re not a fan of minty stuff, it’s just as delicious without.
Chocolate Mint Ice Cream
3 ounces (90 grams) Semi-Sweet Chocolate
1/2 cup Pureed Soft Tofu
5 or 6 Medium – Large Fresh Mint Leaves
1 cup Coconut Milk (full fat), shake well
2 tbsp Agave Nectar
Melt chocolate, stirring frequently to be sure that no chunks remain. Allow to cool.
In a food processor or blender, puree tofu and mint leaves. Scrape down sides to ensure no lumps and no sign of leaves. Add coconut milk, agave nectar, and melted chocolate. Process until thoroughly combined and smooth.
Pour mixture into a shallow container with lid and place in freezer. After about 1 1/2 hours, stir mixture and return to the freezer until fully frozen (this could take 5 – 8 hours, I left it overnight).
Remove from freezer and allow to soften at room temperature of 15 minutes. Spoon into food processor or blender and process until smooth and looks like soft serve. Pour into container and freeze fully (about 2 – 4 hours).