Chocolate Tofu Ice Cream

1. 1

   Combine the tofu, soy milk, canola oil, agave nectar, cocoa powder, vanilla extract, and salt in a food processor and blend until creamy, about 2 to 3 minutes.

2. 2

   Refrigerate several hours or overnight until ready to freeze.

3. 3

   Pour into the ice cream maker and follow the manufacturers instructions for freezing.

No nutritional information available.

No additional tips available.