Chocolate Soy Vegan Ice Cream

chocolate cocoa coconut oil dark chocolate dessert ice cream sugar tofu vanilla

Rick Martinez

Makes 1 quart

Source

Ingredients

4 ounces vegan, soy lecithin-free, dark chocolate, chopped

1 pound silken tofu

½ cup plus 2 tablespoons organic or granulated sugar

3 tablespoons unsweetened cocoa powder

½ teaspoon kosher salt

1 vanilla bean, split lengthwise

¾ cup virgin coconut oil, melted, cooled slightly

An ice cream maker

Method

Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.

Transfer melted chocolate to a blender. Add tofu, sugar, cocoa powder, and salt. Scrape in seeds from vanilla bean; reserve pod for another use. Purée until smooth, about 15 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy, being careful not to overblend or mixture will curdle.

Immediately process tofu mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.

Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

Do Ahead: Ice cream can be made 1 month ahead; keep frozen.