dark chocolate soy ice cream

Ice cream is such an easy dessert to make and keep on hand.  Garnish with some summer fruit, a cookie or two, or some whipped cream and nuts and you have a gourmet treat to serve your family and guests.

We are dark chocolate and nut lovers at our house, and this ice cream combines both of those favorites. It has an intensely deep chocolate flavor which we like.  If you prefer to use a bittersweet or semisweet chocolate instead, that will work as well.


Dark Chocolate-Hazelnut Soy Ice Cream

 
1 14-ounce package extra-firm silken tofu
2 cups soy milk (or whole milk or heavy cream)
2 Tablespoons hazelnut flavored syrup

1 Tablespoon plus 1 teasp
oon instant coffee or espresso powder
1 Tablespoon plus 1 teaspoon dark chocolate cocoa
2 teaspoons vanilla extract
12 ounces dark chocolate chips, melted (can use bittersweet as well)
1 cup toasted hazelnuts, chopped



Puree tofu, milk, hazelnut syrup, espresso powder, cocoa and vanilla extract until smooth.  Pour in the melted chocolate and puree until thoroughly incorporated.
Chill thoroughly for at least one hour, preferably overnight.  Whisk well just before freezing.

 
Freeze according to the manufacturer’s directions.  Allow ice cream to harden several hours before serving.  This amount completely fills my tabletop ice cream freezer container.  You may prefer to freeze it in two batches.

Remove ice cream from the ice cream make and pour it into a freezer container.  Stir in the toasted, chopped hazelnuts and place in the freezer to harden.
Note: Without added sugar or cream, this ice cream tends to freeze very hard and will need to be allowed to soften somewhat prior to serving.  We prefer it made with either the whole milk or the heavy cream, but none of us are lactose intolerant.
Note:  Adapted from The Joy of Soy (online)