When I first made the switch from vegetarian to vegan I got a little freaked out about not being able to eat ice cream any more. I set out to make the best vegan ice cream in the world, and I feel like I succeeded. This is basically that same recipe, with raw cacao powder and maca powder added to make this the best vegan chocolate ice cream in the world.
Raw cacao gives this ice cream a rich chocolate flavor and has more antioxidants than any other food ever tested, including blueberries, red wine, and black and green teas. Maca powder is a nutrient-dense whole food made from the root of the herbaceous maca plant native to the high Andes of Bolivia and Peru. It has a slightly nutty flavor with notes of butterscotch.
I think this is the best vegan chocolate ice cream in the world, try it for yourself and let me know what you think in the comments below!
8 oz (1/2 1-lb package) Nasoya Silken Tofu (I think this is the best, but use whatever silken tofu you like)
3/4 cup vegan sugar
4 Tbsp raw cacao powder
2 Tbsp maca powder
1 can (13.5 oz) coconut milk
2 1/2 cups almond milk
1 Tbsp pure vanilla extract
Combine silken tofu and sugar in a large bowl and stir really well with a wire whisk. You are creaming together the tofu and sugar, so just keep stirring until all the sugar is dissolved and you achieve a smooth, creamy consistency.
Add cacao and maca powder and stir until smooth and creamy once again.
Add coconut milk (shake can well before opening), almond milk, and vanilla. Mix well.
Pour the mixture into your favorite 2-qt ice cream maker and let it run for about 30 minutes (times will vary according to brand).
Per serving: 329 calories (220 from fat), 24.5g total fat, 21.1g saturated fat, 0mg cholesterol, 19mg sodium, 25.7g total carbohydrate (3.9g dietary fiber, 18.6g sugar), 4.5g protein, 0% vitamin A, 5% vitamin C, 4% calcium, 14% Iron