Double Chocolate Waffles with Mint Chocolate Chip Icecream, originally uploaded by Vegan Year.
The waffles are still in testing as they are, at present, too cakey to be waffles - but as such they make a perfect vehicle for ice-cream!
My daughters commented that this one was better than any I have ever bought at the store, and as such I feel I sort of have to share the recipe with you....
Mint Chocolate Chip Ice-cream
½ (12-ounce) Packet, or 6-ounces, Firm Silken Tofu
¾ cup Icing Sugar
¾ cup Granulated Sugar
¾ cup Canola Oil
¾ cup Soymilk
¾ cup Soy Creamer
¼ teaspoon Vanilla Extract
¾ teaspoon Mint Extract
1 teaspoon White Balsamic Vinegar
Drop Green Food Coloring, optional
¾ cup vegan Chocolate Chips, mini if possible, see Note
Place tofu through food color, if using, in your blender. Start slowly, then increase speed and blend until completely smooth and thick. Stop to scrape the sides as required.
Transfer blender jar to the fridge to chill overnight.
Pour into your ice-cream machine and process for 30 minutes until aerated and cooled. You’ll see small ice crystals formed in the mix but it will not be solid, more like a thick liquid. This is fine.
Stir through the chocolate chips.
Transfer to freezer safe containers, cover and freeze for at least 24 hours prior to serving.
A combination of white and semi sweet chips is a nice variation.