Chocolate tofu ice cream with berry sauce and whipped coconut cream

Votes: 2

Time: 6 hours 35 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 392, total fat 20 G., saturated fats 15 G., proteins 9 G., carbohydrates 51 G., fiber 5 G., cholesterol 0 mg, sodium 77 mg, sugar 38 G.

This delicious dessert from Jeff Mauro features smooth homemade chocolate ice cream made with silken tofu and coconut milk, topped with a homemade berry sauce. The sauce is quick and easy to make using a mix of frozen berries. You can make it ahead of time or while the ice cream is setting in the freezer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate tofu ice cream

1 can (350 g) coconut milk, chilled
3/4 tbsp. agave syrup
1 package (450 g) silken tofu
0.5 cup cocoa powder
1 tbsp. l. coconut oil
1 teaspoon vanilla paste
A pinch of coarse salt

Berry sauce

1 package (350 g) of frozen blueberries and raspberries
0.5 tbsp. agave syrup
2 tablespoons lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, blueberry, raspberry, coconut milk, Agave nectar, lemon juice, vanilla paste

Cooking the dish according to the recipe:

Place the metal baking dish in the freezer to chill.
Ice cream:

Using a spoon, skim the solidified cream from the surface of the coconut milk, reserving the liquid at the bottom of the jar. Place the cream in a large bowl. Add 1/4 cup agave syrup and beat with a hand mixer until soft peaks form, 2–3 minutes. If the mixture is lumpy, add a little more of the coconut liquid from the bottom of the jar.

Combine the tofu, cocoa powder, coconut oil, vanilla extract, salt, and the remaining 1/2 cup agave syrup in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut cream and whisk until smooth. Transfer to a chilled baking dish and freeze until set, 4–6 hours or overnight.
Berry sauce:

Add the berries, agave syrup, and lemon juice to a medium saucepan. Bring to a boil over medium heat, then reduce the heat and simmer until the mixture begins to thicken, 5–7 minutes. Remove from the heat and pour into a clean blender; blend for about 30 seconds. Transfer to a heatproof container and let cool slightly before serving, about 15 minutes. Remove the ice cream and spoon into bowls, drizzle with the berry sauce, and serve immediately.

Categories:

recipe / Vegan dishes / Calorie content of prepared meals / Mixer / Blender / Cold dishes / Summer dishes / Desserts / Ice cream, sorbets / Jeff Mauro