How to make it

  • Combine brown sugar, cocoa and water in a small saucepan, bring to a boil.
  • Reduce heat and simmer 3 minutes.
  • Remove from heat, stir in Splenda and Fiberriffic.
  • Combine sugar mixture, tofu, milk, vanilla, hazelnut extract and Frangelico in a blender or food processor and blend until smooth.
  • Chill 4 hours, or overnight.
  • Pour into ice cream machine and freeze following the manufacturer's instructions.
  • Transfer to a lidded plastic container and freeze until firm.

Reviews & Comments 2

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    " It was excellent "
    fishtrippin ate it and said...
    I won't tell 'em its soy:) ^5
    Was this review helpful? Yes Flag
  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 127.5
    Total Fat: 2.2 g
    Cholesterol: 0.0 mg
    Sodium: 114.1 mg
    Total Carbs: 26.8 g
    Dietary Fiber: 7.2 g
    Protein: 9.3 g
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