Chocolate Mocha Ice Cream

If you have an ice-cream maker, you can skip the stirring and freezing and just add the blended ingredients to your machine.

Serves: 6Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Easy

Serves: 6


  • 1 cup vegan chocolate chips
  • 1 cup soy milk
  • 1 block (12 oz.) silken tofu
  • 1⁄3 cup sugar
  • 2 Tbsp. instant coffee
  • 2 tsp. vanilla
  • 1⁄4 tsp. salt


  • Using a double broiler, or over very low heat, melt chocolate chips until smooth and creamy. Allow to cool slightly.
  • Blend together the soy milk, tofu, sugar, instant coffee, vanilla, and salt until very smooth and creamy, at least 2 minutes. Add melted chocolate chips, and process until smooth.
  • Transfer mixture to a large freezer-proof baking or casserole dish and freeze.
  • Stir every 30 minutes until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.