Caramel Ice Cream
Quantity: 4 servings
I tried to come up with a recipe for vanilla ice cream, but it just didn't taste right without the caramel sauce :)
340g/12oz (1 pack) soft tofu
50 ml (2 fl oz) soya milk
50 ml (2 fl oz) vegetable oil
4 level tablespoons caster sugar
75g (3 oz) plain chocolate or plain chocolate chips
2-3 teaspoons of vanilla essence
Large splurge of caramel sauce - I cheated and got mine in a bottle from 'Lakeland Limited'!
1) Cut the chocolate up into small chunks with a sharp knife.
2) Put tofu, soya milk, vegetable oil, sugar and vanilla essence in a blender, until smooth.
4) Stir in the chocolate pieces.
5) Pour into an ice-cream maker and churn, adding caramel sauce half-way.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.