Mint Choc Chip Ice Cream

Back in the Vegan Stone Age (20 years ago), there wasn’t much in the way of vegan ice-cream, so I made my own using an ice-cream maker. This is my favourite flavour, and as it still hasn’t made it into the shops in the UK in 2020, this recipe is still useful! Excuse the tiny, old photo!


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.

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