Maintenance – Creamy Chocolate Ice Cream – Vegan

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 🙂

Source: WFM 1-10

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