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    • Creamy Chocolate Ice Cream - Vegan

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    •  3/1/2013 5:26:04 PM

    • One of the regular menu items for my Food for Life Cooking Classes is Dairy-Free Chocolate Mousse.  I always bring the leftovers home and quite frankly my kids are a little sick of it.  I didn't want it to go to waste so I thought maybe I could make it into ice cream.  I had some frozen bananas and thought they just might do the trick!


      Boy oh boy was I happy with the result!!!


      So here is exactly what I did:


      Make 1 batch of chocolate mousse-


      1 12oz package of Silken Tofu

      1 cup of semi-sweet chocolate chips

      1 cups of Vanilla Almond milk

      1. Place the chocolate chips and almond milk in a microwave-safe bowl and
      microwave for 1 minute. Let rest for 2 minutes. Alternatively, place
      the chocolate chips and almond milk in a double boiler over gently simmering
      water. Heat, stirring occasionally, until the chips are melted.

      2. Transfer the chocolate chip mixture to a food processor or blender.
      Add the tofu
      and process until smooth.

      3. Stored in a covered container in the refrigerator ideally for a couple of hours.

      Once you have the mousse set up simply add about 2 cups with 3 frozen bananas into the blender.

      This will be a bit runny (and is the creamiest chocolate shake) - pour it into a bowl and freeze it until it

      reaches the desired consistency!

      Then sit back and enjoy :)

      • This sounds great!
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