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Vegan Chocolate Ice Cream

For vegan chocolate lovers!


  • 2 c soft tofu
  • 1 c non-dairy milk (soy, rice, oat, etc.)
  • ½ c oil
  • 1/2-1 C dry sweetener
  • ¼ c cocoa powder
  • 1 tbsp vanilla
  • 1 dash salt


  1. In a food processor, blend together all the ingredients until very smooth and creamy.

  2. Place in a sealable container and freeze.

  3. Remove from the freezer and defrost for 20-40 minutes.

  4. Place back in food processor and blend again.

  5. Spoon back into container (at this point, you may add chocolate chips or crumbled cookies if you like), then re-freeze.

  6. Remove from freezer 5 minutes before serving.

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