Dairy And Egg Free Mint And Carob Chip Ice Cream Food
DAIRY AND EGG FREE MINT AND CAROB CHIP "ICE CREAM"
I have young children with food allergies to milk, eggs, and chocolate who wanted mint chocolate chip ice cream. I credit a recipe posted by LonghornMama from Cooking Light magazine for ice cream using tofu. I altered it quite a bit, playing around with the flavors, and I turned it into an allergy free treat. Thanks to LonghornMama for the start to this recipe!
Provided by TheCookinMom
Categories Frozen Desserts
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine tofu, soy milk, vanilla, salt, sugar, peppermint flavoring, and food coloring in the blender and blend until smooth and creamy.
- Fold in the thawed whipped topping.
- Pour into the ice cream maker (we use the Rival brand with the freezer canister, so there's no ice or salt mess to deal with).
- Freeze according to ice cream maker directions (with our Rival brand we freeze for at least 30 minutes).
- Add carob chips during the last 5 minutes.
- Spoon into an airtight container and put into the refrigerator freezer for an additional hour to finish firming up.
- Serve and enjoy!
- Variations for other flavors:.
- Omit the peppermint flavoring and carob chips and use the following instead: Add approximately 1/4 cup strawberry ice cream topping to the blended mixture, and then add fresh strawberries (amount determined by your preference) at the end. OR, Cookies and cream variation: Add crushed iced oatmeal cookies (check package for the ones that are dairy and egg free) to the final stage of the freezing process.
Nutrition Facts : Calories 123, Fat 4.3, SaturatedFat 1.8, Cholesterol 8.6, Sodium 120, Carbohydrate 16.6, Fiber 0.4, Sugar 14.2, Protein 4.8
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