Chocolate Icecream Recipe

Ingredients 2 cups of soft or silken tofu
1 cup soy milk
1/2 cup olive oil
1/2 - 1 cup dry sweetener
1/4 cup cocoa powder
1 tablespoon vanilla extract
1/8 teaspoon salt
Instructions In a blender or food processor, blend all ingredients until very smooth and creamy. Place in sealable container and freeze. Remove from freezer and defrost for 20 - 40 minutes. Place back in food processor and blend again; you may need a touch more soy milk to help it along. Spoon back into container (at this point you can add chocolate chips or crumbled cookies if you like). Serve immediately or refreeze. Remove from freezer 15 mins before serving.

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