Recipe

Vegan Gianduja Ice Cream Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 4 months, 1 week ago Makes about 3 1/2 cups. Easy to make with a luxuriously creamy texture. You will need a blender or food processor and an ice cream machine and I found the hazelnut extract online at Golda's Kitchen, Fiberriffic is a prebiotic fibre supplement made by... More Prep:1000m Cook:3m Servings:4	Jo_jo_ba
	sweet chocolate hazelnut gianduja nutella rich creamy

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fishtrippi

Ingredients

¼ cup brown sugar

½ cup unsweetened cocoa powder

2/3 cup water

2/3 cup Splenda (or regular granulated sugar)

1 tbsp Fiberriffic

12.3 oz lite firm silken tofu (Mori-Nu)

1 cup unsweetened, fat-free soy milk (I used So Good Trim)

1 tbsp vanilla

½ tbsp hazelnut extract

½ tbsp Frangelico (or vodka)

Directions

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.

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Comments

jo_jo_ba 4 months, 1 week ago said:
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

fishtrippin 4 months, 1 week ago said:
I won't tell 'em its soy:) ^5

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