About this recipe:Just because dairy is off limits doesn't mean one can't enjoy luscious ice cream! This is a fab dairy-free ice cream recipe and is so simple to make, too. Good vegan ice creams are hard to come by, but this is a real treat.
1/2 (349g) pack silken tofu
225ml soya milk
1 tablespoon hazelnut flavoured syrup
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
100g plain chocolate, melted
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Method Prep:20min › Extra time:4hr freezing › Ready in:4hr20min
Place the tofu, soya 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.
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.
Ann, would you clarify if you mean an ice maker or an ice cream freezer? If using an ice cream freezer, it should shut down once it has completed its task, then you may place the ice cream (dairy or otherwise) in an airtight container in the freezer to ripen. If the ice cream is quite soupy after a half hour of churning, you may need to correct your ice::salt ratio, or if using the type of machine you freeze before hand, you may need to have it in the freezer 24 hrs and be sure the ingredients have chilled several hrs before using. If you are doing all these things, you may need to stir the finished product every 20 minutes while ripening. - 11 Jun 2013