Vegan Gianduja Ice Cream
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegan Gianduja Ice Cream calories by ingredient
Introduction
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. Submitted by Lee Busch (via PPK). 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. Submitted by Lee Busch (via PPK).Number of Servings: 4
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.
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.