1 tsp peppermint essence or 1 packet of polo mints!
340g/12oz (1 pack) silken tofu
50 ml (2 fl oz) soya milk
50 ml (2 fl oz) vegetable oil
4 level tablespoons caster sugar
100g (4 oz) plain chocolate,chopped or 100g (4 oz) of plain chocolate chips
Green food colouring (optional)
Instructions
1) If you, like I once did, have failed in your quest for mint essence, grind up your polos in any way you see fit! I used a mortar and pestle but was contemplating bashing them with a rolling pin.
2) Put drained tofu, soya milk, vegetable oil, sugar, mint essence/polos and green colouring in a blender, until smooth.
3) Stir in the chocolate pieces.
4) Pour into an ice-cream maker and churn until frozen.
Parsley Soup 