Chocolate Tofu Ice Cream

• 16 ounces soft silken tofu (refrigerated variety)
• 1/2 cup unsweetened soy milk
• 3 tablespoons canola oil
• 3/4 cup light agave nectar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• Pinch of sea salt

1. Combine the tofu, soy milk, canola oil, agave nectar, cocoa powder, vanilla extract, and salt in a food processor and blend until creamy, about 2 to 3 minutes.
2. Refrigerate several hours or overnight until ready to freeze.
3. Pour into the ice cream maker and follow the manufacturers instructions for freezing.

silken, soy milk, canola oil, light agave, cocoa, vanilla, salt

Taken from www.epicurious.com/recipes/food/views/chocolate-tofu-ice-cream-379381 (may not work)