Chocolate-Hazelnut Soy Ice Cream4 Reviews
- Prep: 10 min
- Ready In: 6 hr 10 min
“I like ice cream, chocolate and hazelnuts. This combination was obvious. This ice cream is great smashed between vegan chocolate chip cookies!” - by Tori Farbisz
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 209 cal
- 10.3 g
- 26.2 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This soy cream is great! It was my first time making ice cream at home. I had to make some recipe modifications due to what I had on hand. I used Frangelico hazelnut liqueur and some agave as hazeln..." See moreut syrup... I later read in my user manual that alcohol should be added towards the end of the ice cream cycle or it might not set up right... didn't seem to be an issue, but since this is my first time, how would I know? I didn't have chocolate chips, so I manufactured my own melted chocolate: coconut oil, cocoa powder, and confectioner's sugar. The ice cream tasted like mocha, hazelnut flavor not noticeable. The base is great and will be a lot of fun to work with. Thanks, Tori, I made a double batch!"
"This is the best "ice cream" I have ever had... it is amazing. It tastes alot like a mocha frappuccino. It's really easy to make, and it freezes well. THANK YOU for this recipe... now I will use it as..." See more a base and make other flavors too!!"
Ice Cream Base
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