Silky Chocolate Dairy-Free Ice Cream

Makes about 4 cups (eight ½-cup servings)

12   ounces semisweet chocolate, chopped
¹⁄³   cup granulated sugar
1½  teaspoons pure vanilla extract
1     cup unsweetened soy milk
14   ounces silken tofu, cut into 1-inch cubes
       pinch salt

Nutritional information per serving (based on ½ cup): Calories 248
(45% from fat) • carb. 35g • pro. 4g • fat 13g • sat. fat 7g chol. 0mg • sod. 16mg • calc. 30mg • fiber 2g

1. Put the chocolate, sugar, and vanilla extract into a
blender jar.
2. Put the soy milk into a saucepan and set over medium
heat. Bring the milk just to a boil. Let the milk sit for a
few minutes, then add contents of the blender jar.
Blend on Low. Remove the pour lid insert from the
blender cover and add the tofu cubes while the blender
is running on High. Once all the tofu has been added,
add the salt and blend on High until homogenous.
3. Chill for a minimum 2 hours, preferably overnight. Prior
to using the ice cream base, whisk the chilled mixture
well and then pour through a strainer to ensure a
smooth mixture.
4. Assemble the Mix It In™ Soft Serve Ice Cream Maker
with the paddle secured and dispenser handle in its
upright position. Turn on and pour in the chilled base.
Churn until the desired serving consistency is reached,
20 to 25 minutes. If ice cream is not thick enough,
pour back into the freezer bowl and continue mixing
until the desired consistency is reached, checking
every few minutes. The ice cream will have a soft,
creamy texture.
5. Serve in cups or cones, adding toppings while
dispensing the ice cream.