It's So Sinfully Vegan

Four out of five non-vegans prefer...Dangerously Chocolate Soy Ice Cream. I made this for all of my favorite non-vegans and it left everyone drooling and with a new idea of what vegan ice cream should and can taste like.

DANGEROUSLY CHOCOLATE SOY ICE CREAM

If you don't already have...

3/4 cup cane sugar

1/2 cup water

2 1/2 cups vegan chocolate chips

1 package silken tofu

1 1/2 cups soy creamer or vanilla soy milk

3 tsp vanilla extract

1 tsp salt

Directions:

1. In a medium saucepan, mix sugar, water and simmer for 5 minutes to thoroughly dissolve the sugar to form a syrup. Remove saucepan from heat. In a double boiler, melt chocolate chips. If no double boiler, heat at 30 second increments in the microwave stirring until fully melted.


2. In a blender, add the tofu, syrup mixture, melted chocolate and remaining ingredients and mix on low setting for 1-2 minutes until smooth.


3. Taste and add additional sweetener as needed.


4. Transfer mixture to ice cream maker and freeze according to directions. Store in airtight container in freezer and store for chocolate emergencies.