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!!

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.

Freeze according to ice cream maker directions.

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 at the end.

Or , cookies and cream variation: add crushed iced oatmeal cookies to the final stage of the freezing process.

Ingredients

firm silken tofu, soymilk, vanilla, salt, sugar, peppermint extract, green food coloring, whipped topping, carob chips