Even though I’m not a vegan, I am lactose intolerant so this is a great alternative for ice cream. When I first read the directions, I was somewhat concerned about how time consuming this may be. I made it on a day that my 3 year-old was home from preschool and it was very easy. I got the recipe from this cookbook.

Ingredients:

2 cups soft tofu

1 cup soy milk

1/2-1 cup salt dry sweetener (to taste)

1/4 cup cocoa powder

1 tablespoon vanilla extract

dash of salt

Directions:

In a food processor, blend together all of the ingredients until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes.

Place back in the food processorand blend again. Spoon back into container (at this point, you may add chocolate chips or crumbled cookies if you like), then re-freeze.

Remove from freezer 5 minutes before serving.

Enjoy!