Mocha Ice Cream
Mocha Ice Cream
Ingredients
- 1 block silken tofu, (approximately 12-14 ounces)
- 1/2 cup soy milk
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup brown sugar, or sweetener of choice, to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Open the package of silken tofu. While still in its packaging, use a knife to carefully cut the silken tofu into 1-inch cubes.
⏱️ 1 min
- 2
Scoop the cubed silken tofu out of the package and transfer it into a high-speed blender cup.
⏱️ 1 min
- 3
Add the soy milk, cocoa powder, cooled strong brewed coffee, brown sugar (or your chosen sweetener), vanilla extract, and a tiny pinch of salt to the blender cup with the tofu.
⏱️ 2 min
- 4
Secure the lid onto the blender cup and place it onto the blender base. Blend the mixture on high speed until it is completely silky smooth, about 10-15 seconds. Scrape down the sides if necessary to ensure everything is incorporated.
⏱️ 1 min
- 5
Remove the lid from the blender and stir the mixture with a spoon. Taste and adjust the sweetness if desired, adding more brown sugar if needed, and blend again briefly to combine.
⏱️ 2 min
- 6
Pour the silky smooth mocha mixture into a freezer-safe container. Cover the container with a lid.
⏱️ 1 min
- 7
Place the covered container in the freezer for a few hours, or until it solidifies to an ice cream-like consistency. This typically takes 3-4 hours, but can vary depending on your freezer.
⏱️ 180 min
- 8
Once frozen, remove the container from the freezer. Allow it to sit at room temperature for 5-10 minutes to soften slightly, then use an ice cream scoop to serve the mocha ice cream into bowls.
⏱️ 2 min
- 9
Enjoy your smooth, scoopable, and dairy-free mocha ice cream!
Kitchen Tools
Nutrition Facts (per serving)
Mocha Ice Cream
- 1 block silken tofu, (approximately 12-14 ounces)
- 1/2 cup soy milk
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup brown sugar, or sweetener of choice, to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Open the package of silken tofu. While still in its packaging, use a knife to carefully cut the silken tofu into 1-inch cubes.
⏱️ 1 min - 2
Scoop the cubed silken tofu out of the package and transfer it into a high-speed blender cup.
⏱️ 1 min - 3
Add the soy milk, cocoa powder, cooled strong brewed coffee, brown sugar (or your chosen sweetener), vanilla extract, and a tiny pinch of salt to the blender cup with the tofu.
⏱️ 2 min - 4
Secure the lid onto the blender cup and place it onto the blender base. Blend the mixture on high speed until it is completely silky smooth, about 10-15 seconds. Scrape down the sides if necessary to ensure everything is incorporated.
⏱️ 1 min - 5
Remove the lid from the blender and stir the mixture with a spoon. Taste and adjust the sweetness if desired, adding more brown sugar if needed, and blend again briefly to combine.
⏱️ 2 min - 6
Pour the silky smooth mocha mixture into a freezer-safe container. Cover the container with a lid.
⏱️ 1 min - 7
Place the covered container in the freezer for a few hours, or until it solidifies to an ice cream-like consistency. This typically takes 3-4 hours, but can vary depending on your freezer.
⏱️ 180 min - 8
Once frozen, remove the container from the freezer. Allow it to sit at room temperature for 5-10 minutes to soften slightly, then use an ice cream scoop to serve the mocha ice cream into bowls.
⏱️ 2 min - 9
Enjoy your smooth, scoopable, and dairy-free mocha ice cream!