Chocolate Espresso Ice Cream (Vegan!)
You will adore it........
2 (10.5 oz.) containers firm silken tofu, such as Mori Nu
1 tbsp. vanilla or orange extract, or try a splash of Kahlua, Irish Cream Liqueur, Frangelico, or Grand Marnier
1/2 to 2/3 c. Sugar Syrup
8 oz. espresso flavored chocolate, melted, or semisweet chips plus 2 tbsp. instant espresso or coffee powder
Sugar Syrup:
3 c. turbinado sugar
2 c. water
In medium saucepan, combine sugar and water. Bring to boil, whisking to dissolve sugar. Let boil 5 minutes.
Remove from heat and allow to cool. Pour into container, cover, refrigerate until ready to use.
In food processor, puree tofu, stopping to scrape down sides of bowl with rubber scraper. Add flavoring and
sugar syrup through feed tube, processing to mix. Add melted chocolate, process until blended, scraping
down sides of bowl as necessary. Pour mixture into ice cream maker and freeze according to manufacturer’s
directions. Serve right away or transfer to airtight container and freeze. Makes about 6 cups.