I seem to work in progressions or themes in my cooking. No sooner did I taste the Chubby Hubby Tofu Mousse, did I realize I wanted to test out tofu in its ice cream making abilities.
The chocolate peanut butter mousse, Chubby Hubby Goodness, is a variation on a ubiquitous tofu mousse recipe that is a staple in vegan pastry making. The use of specialty chocolate chips (Tropical Source is one brand) and maple syrup make this simple recipe vegan. However, chocolate syrup, sugar, and traditional chocolate chips can be used for a non-vegan tofu based dessert that hides its soy base.
I make my tofu mousse in the blender, so it is very easy to adapt the recipe to ice cream making by simply adding a good glug of soy milk and a touch more sweetener. The chocolate peanut butter variation won over my ice cream taste buds immediately! The tofu remains silky smooth in its chocolate embrace, and continues the illusion of a heavy cream base. I look forward to testing this ice cream recipe with hazelnut butter and cashew, as well as nut free variations. Chocolate cherry and chocolate mint can’t be too far off… oh, and chocolate banana, chocolate orange, maybe even sneaking a white chocolate pistachio in there too! Oh Joy!
Chocolate Peanut Butter Tofu Ice Cream
In a double boiler or in the microwave melt one cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).
In a blender combine:
- one 12oz package of silken tofu
- one cup of peanut butter
- 3/4 cup of maple syrup*
- 1 – 1 1/2 cups of soy milk, enough to get it to the consistency of a milk shake
*If you donāt have maple syrup, substitute 6 Tbs chocolate syrup or 4 Tbs agave nectar as the liquid sweetner.
Add the melted chocolate and blend until combined.
Chill your tofu concotion thoroughly in the refrigerator before adding to your ice cream machine. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream.