Comments on: Chocolate Peanut Butter Tofu Ice Cream

By: annie danger

annie danger — Tue, 05 Jul 2011 05:27:56 +0000

Sweetened mine with 2TB molasses and then about 1/4c simple syrup, had to use some white chocolate chips and add extra cocoa powder because I didn’t quite have enough regular chips. Turned out amazing in our little rival ice cream maker though! A little too much for one batch so we’ll be making the rest tomorrow! It should be super easy to sweeten with stevia too. Yom!

By: meansoybean » A peek at my browser: tabbed food links

meansoybean » A peek at my browser: tabbed food links — Thu, 30 Jun 2011 20:17:48 +0000

[...] Chocolate Peanut Butter Tofu Ice Cream from Brownie Points blog [...]

By: have cake, will travel |

have cake, will travel | — Thu, 28 Oct 2010 10:01:25 +0000

[...] I started blogging, what feels like eons ago: this is a chocolate peanut butter dessert made from a Brownie Points recipe, for which I actually don’t bother using the ice cream [...]

By: Jenn

Jenn — Tue, 28 Sep 2010 14:30:58 +0000

I made this w/ coconut milk. It was delicious! Perfect except one thing. The next day it was ROCK hard. I had to leave it out on the counter to be able to scoop it. Is this just how this is, or can I add/decrease something to make it more scoopable?

By: Susan

Susan — Sat, 06 Mar 2010 04:51:56 +0000

Made this tonight. Amazing “ice cream.” I used vanilla soy milk which is sweetened, so I added the maple syrup one tablespoon at a time until the mixture reached a good level of sweetness. I thinned it to the thickness of yogurt and threw it in my cusinart ice cream maker. There was a bit too much for the 1.5 qt capacity but it would be fine in a 2 qt machine. It froze perfectly and was super creamy. My non-veg, dairy-loving roommate thinks it is out of this world. I’m thrilled to have a dairy-free desert!

By: Tofu Ideas? - SLUniverse Forums

Tofu Ideas? - SLUniverse Forums — Fri, 15 May 2009 05:18:05 +0000

[...] if you really want to go wild.. Brownie Points � Chocolate Peanut Butter Tofu Ice Cream [...]

By: Chad Ernst

Chad Ernst — Fri, 07 Mar 2008 02:08:34 +0000

Thanks for the recipe. It’s the best I found on my search on google. (Or at least it has the best picture next to it.) I just made my first batch of a slightly modified recipe. It’s not fully frozen yet, but I’ve been tasting it along the way and it’s yummy. I used the agave nectar rather than syrup. And rather than peanut butter I used 1 Tbs of Coffee Extract. I like the coffee and chocolate flavors playing against each other. I also didn’t melt the chocolate fully, so the chocolate is a bit gritty. I like that textured feel. I threw in some whole chocolate chips as well. I enjoyed playing with this recipe. Big thanks
Chad

By: VeganMoFo: Sharon’s Sorbet « have cake, will travel!

VeganMoFo: Sharon’s Sorbet « have cake, will travel! — Mon, 12 Nov 2007 11:24:37 +0000

[...] pint cost me $2.99 [not on sale]. more expensive than making a favorite frozen dessert myself? I’m not even sure. let’s break it [...]

By: Heather

Heather — Thu, 21 Jun 2007 15:03:16 +0000

Did you ever figure out how to make this chocolate mint? Is the peanut butter necessary to the texture? This sounds amazing, and I'd like to try my hand at those variations, too...

Definitely! Make up a batch of the chocolate tofu mousse, add 2 drops of peppermint essential oil to it, and also add more soy milk to get it thinner for the ice cream maker. Have someone who hasn't been smelling the mint come in and test the mint level before you freeze the batter. Add more essential oil as necessary. --McAuliflower

By: product review: Soy Delicious Vanilla Almond frozen dessert bar « have cake, will travel!

Sun, 10 Jun 2007 08:37:25 +0000

[...] my tastebuds have been overly spoiled with my own frozen creations and the ones of others, but I found this bar to be so-so at best when it comes to flavor, texture, and chocolate [...]