Chocolate Ice Cream

Serves: 4
Total Calories: 150


1 1/2 squares unsweetened baking chocolate
3 tablespoons honey
1 1/2 cups soy milk or milk
1 teaspoon vanilla extract
1 (12 1/2-ounce) box silken tofu
3/4 teaspoon powdered stevia extract


• Melt the chocolate over low heat in a heavy-bottomed pan. Stir in the honey and several ounces of the soymilk or milk. Boil on low for 2 to 3 minutes. Add the rest of the milk and the vanilla.
• Blend the chocolate mixture, tofu, and stevia extract together in a blender until smooth. If still warm, chill the mixture in the refrigerator before pouring it into an ice cream maker.
• Process according to the directions of your ice cream machine.

OPTION: You may replace the tofu and soymilk with 2 cups half-and-half and 1 cup whole milk.

Nutritional Facts:

Serves: 4
Total Calories: 150
Calories from Fat: 17

This Chocolate Ice Cream recipe is from the Stevia Cookbook. Download this Cookbook today.

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