Carob “Chocolate” Ice Cream


  • 13.5-oz. can coconut milk
  • 1 pkg. Mori-Nu silken tofu, firm
  • 1/3 c. carob powder
  • 1/3 c. turbinado sugar or agave nectar
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla


  1. Blend all ingredients in a blender until smooth and creamy. Pour into an ice cream maker. Serve when it is thickened.

You may pour into small containers and freeze. Thaw in a microwave oven for 30 – 45 seconds. Stir well before serving.

Browse Cook(s): Kyong Weathersby
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.