Chocolate and hazelnut soy ice cream recipe

Ingredients

• 6 ounces extra-firm silken tofu
• 1 cup soy milk
• 1 tablespoon hazelnut syrup
• 4 teaspoons powdered instant espresso
• 1 teaspoon vanilla essence
• ⅔ cup semi-sweet choc chips (melted)

1. In a food blender, combine the tofu, soy milk, hazelnut syrup, espresso powder and vanilla essence. Puree until silky. Add the melted chocolate chips and puree until totally combined.
2. Pour the puree into a medium bowl and transfer to the refrigerator until chilled, this will take around 60 minutes.
3. Transfer the chilled mixture to your ice cream maker. Churn according to manufacturer’s directions. When the ice cream becomes thick and difficult to stir, remove it from the maker and place in a freezer container.
4. Transfer to the freezer to set overnight.