Vegan Gianduja Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
¼ cup brown sugar½ cup unsweetened cocoa powder2/3 cup water2/3 cup Splenda (or regular granulated sugar)1 tbsp Fiberriffic12.3 oz lite firm silken tofu (Mori-Nu)1 cup unsweetened, fat-free soy milk (I used So Good Trim)1 tbsp vanilla½ tbsp hazelnut extract ½ tbsp Frangelico (or vodka)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info 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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