Dairy and Egg Free Mint and Carob Chip "ice Cream"

1. 1

   Combine tofu, soy milk, vanilla, salt, sugar, peppermint flavoring, and food coloring in the blender and blend until smooth and creamy.

2. 2

   Fold in the thawed whipped topping.

3. 3

   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).

4. 4

   Freeze according to ice cream maker directions (with our Rival brand we freeze for at least 30 minutes).

5. 5

   Add carob chips during the last 5 minutes.

6. 6

   Spoon into an airtight container and put into the refrigerator freezer for an additional hour to finish firming up.

7. 7

   Serve and enjoy!

8. 8

   Variations for other flavors:.

9. 9

   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.

10. 10

    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.

* Per serving · 4 servings · Values may vary.