Chocolate Tofu Ice Cream

• 2 (1 lb.) pkg. soft tofu, drained
• 2 c. extra rich milk or Half & Half
• 1 1/2 c. sugar
• 1/2 c. vegetable oil
• 4 oz. semi-sweet chocolate
• 2 Tbsp. vanilla extract
• 1/4 tsp. salt

1. Blend all ingredients in a food processor or blender until smooth and creamy (it may be necessary to do this in several batches).
2. Transfer mixture to a half gallon or large electric or hand crank freezer.
3. Assemble freezer according to manufacturer's directions, using about 4 parts ice to part rock salt.
4. When electric motor stalls or hand cranking becomes difficult, remove dasher.
5. Serve immediately, or transfer to a rigid plastic container, cover, and place in freezer for up to 1 month.
6. Pureed tofu takes the place of egg yolks in this rich tasting but lower calorie ice cream.
7. Makes about 2 quarts.

soft tofu, extra rich milk, sugar, vegetable oil, semisweet chocolate, vanilla extract, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329979 (may not work)