Soy chocolate ice cream
5 servings
25 minutes
Soy chocolate ice cream is a delicate and rich dessert inspired by Chinese culinary traditions. Its base is soft tofu and soy milk, which give it a velvety texture and a light nutty hint. Natural cocoa powder adds a rich chocolate flavor, while agave syrup gently highlights the sweetness. A drop of olive oil gives the ice cream a special silkiness, and pinches of cinnamon and salt enhance the depth of aroma. This dessert is perfect for those seeking a plant-based alternative to classic chocolate ice cream.
1
In a saucepan, combine soy milk and sugar and boil until the sugar dissolves. Remove from heat.
- Soy milk: 125 ml
- Sugar: 75 g
2
Blend tofu (drain excess liquid), soy milk from the saucepan, agave syrup, olive oil, sifted cocoa powder, and a pinch of salt and ground cinnamon. Whip until smooth and homogeneous. Transfer the mixture to a clean container and place it in the refrigerator overnight.
- Soft (silken) tofu: 300 g
- Soy milk: 125 ml
- Agave syrup: 75 ml
- Olive oil: 30 ml
- Cocoa powder: 40 g
- Salt: pinch
- Ground cinnamon: pinch
3
Pour the chilled mixture into the ice cream maker and freeze according to the instructions.
4
If there is no ice cream maker, skip the 'refrigerator' step and go straight to the 'freezer' step. That is, right after the blender, pour the chocolate mixture into an ice cream container, place it in the freezer, and stir its contents every half hour until set.
