Vegan Gianduja Ice Cream

Vegan Gianduja Ice Cream
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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.