Today is the 52nd day of my I-don’t-want-migraines-anymore-so-I’m-being-extreme diet. I tried no cheese and no MSG a couple years ago without good results. So this time, I’m doing the Eat Right 4 Your (Blood) Type Diet. It’s not widely accepted in the medical community, so I didn’t give it a lot of hope. However, since I’m type A (which is the most likely to suffer from migraines), I’m supposed to focus primarily on vegetarian/vegan food anyway, and that is a logically healthy way of living. (no red meat, dairy or wheat) Anyhoo—I’ve actually had amazing success with this, but being a foodie, I greatly miss yummy treats. When I find something that is consistent with my diet AND tasty, I get pretty happy.
Which brings me to an “ice cream” recipe that is delicious enough to sneak to your kids, friends or family members even if they aren’t crazy vegans.* My co-worker, Jessica , who has listened to my complaints about food cravings and has been kind enough to send me recipes that might actually work for me. I browsed through a ton of ice cream recipes, most of which had long lists of ingredients I didn’t want to invest in and/or too many complicated steps. I don’t find food I slave over any more rewarding than buying something from the store; I just want it to be tasty. So the easier the better. Original recipe came from here, and my modifications are below. Adding the chocolate makes it sort of like chocolate chip ice cream, but with tinier chocolate pieces. Ideas for the future include making it more liquidy (yes, that’s a word), and pouring it into our new Zoku Quick Pop Maker for a fudgesicle—in which case it wouldn’t matter that its consistency is so hard. Without further ado, the recipe…
Chocolate Peanut Butter Tofu Ice Cream
<—picture from the original that I don’t think mine will EVER look like
Microwave one cup of chocolate chips or chocolate chunks (I used Williams-Sonoma’s chocolate chunks because I still have leftover wedding gift cards from there—woo woo.) Let the mixture cool slightly (while preparing your other ingredients).
In a blender (not a 4 cup food processor that will not hold all this) combine:
- one 12oz package of silken tofu
- one cup of peanut butter (fresh ground, obviously!)
- 4 Tbs. agave nectar (or 3/4 cup of maple syrupif you don’t mind a higher glycemic index)
- 1 – 1 1/2 cups of unsweetened soy milk (plus some hazelnut milk if you run out of soy milk), enough to get it to the consistency of a milk shake
*you can also substitute 6 Tbs chocolate syrup as the liquid sweetener, but please don’t use toxic Hershey’s syrup
Add the melted chocolate and blend until combined.
Chill your tofu concoction thoroughly in the refrigerator if you are cool enough to have an ice cream machine. If you’re one of those elite ice cream maker owners, add the concoction to the machine and process however you’re supposed to (you would know better than me!)
OR, if you’re machine-less like I am, freeze in ice cube trays for a couple hours (NOT OVERNIGHT even if you must stay up until midnight to do this step).
Pop out the cubes with a knife and mix in the blender.
For this step, your friend is the SPOONULA (did I make up that word, or is that what we call a spatula+spoon?). Even after a measly two hours in the freezer, your cubes will be pretty hard, and your blender might struggle. So be prepared for some womanual (girl version of manual) labor with your spoonula.
After it’s as blended as it can possibly be, pour it into a container (I used my awesome Oxo pop containers) and return to the freezer to harden into a scoopable ice cream. And by scoopable, it’s still going to be as hard as a rock the next day, so you’ll have to let it melt a little.
Nutritional info as calculated on the handy-dandy Livestrong My Plate tool.
Serving Size: 1 dishes
Amount per Serving
Calories from Fat 94.0
Total Fat 10.44g 16% Saturated Fat 0.23g 1% Cholesterol 0mg 0% Sodium 16.04mg 0% Total Carbohydrate 13.27g 4% Dietary Fiber 2.46g 9% Sugars 9.19g Protein 7.1g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Read more: http://www.livestrong.com/recipes/peanut-butter-chocolate-tofu-ice-cream/#ixzz1yG2zUpnz
*my version of this isn’t vegan, because I obviously had to add chocolate chips which have a little bit of milk—cheating for me, but I will never give up chocolate