Chocolate Ice Cream

Ingredients (Serves 4):

• 2 cups of soft or silken tofu
• 1 cup soy milk
• 1/2 cup Beerenberg Extra Virgin Olive Oil
• 1/2 to 1 cup of dry sweetener
• 1/4 cup cocoa powder
• 1 tbs vanilla extract
• 1/8 tsp salt

Method:

1. In a blender or food processor, blend all ingredients until very smooth and creamy. Place in a sealable container and freeze.
2. Remove from freezer and defrost for 20 to 40 minutes. Place back in food processor and blend again; you may need a touch more soy milk to help it along.
3. Spoon back into container (at this point you can add chocolate chips or crumbled cookies if you like).
4. Serve immediately or refreeze. Remove from freezer 15 minutes before serving.