A substitute for regular mint chip ice cream!
- 1 (12 1/3 oz) package Mori-nu firm silken tofu
- 1 c soy milk
- 1 tsp vanilla
- ¼ tsp salt
- ½ c sugar
- ¾ tsp peppermint extract
- 3/4 drops green food coloring (optional)
- 1 ½ c thawed whipped topping (Hip Whip is a vegan alternative)
- ¼ c vegan carob (or chocolate) chips
Combine tofu, soy milk, vanilla, salt, sugar, peppermint extract and food coloring in a blender and blend until smooth and creamy.
Fold in the thawed whipped topping.
Pour into an ice cream maker.
Freeze according to ice cream maker directions.
Add carob (or chocolate) chips during the last 2-5 minutes.
Spoon into an air tight container and put into the freezer for an additional hour to finish firming up.
Serve and enjoy!
Variations for other flavors:
Omit the peppermint flavoring and carob chips and use the following instead: Add approximately ¼ C strawberry ice cream topping to the blended mixture, and then add fresh strawberries (amount determined by your preference) at the end. Or, cookies and cream variation: add crushed cookies to the final stage of the freezing process.