And Yet ANOTHER Website Exclusive Bonus Recipe!

Give this deliciously easy (and vegan) summer treat a try. If you like it, check out the other Tofu Ice Cream Desserts (I'm calling it "Tofulato" here, 'cause I gotta be me) in the book itself. Enjoy!

Peanut Butter Chocolate Chip Tofulato

16 ounces silken tofu
¼ cup cocoa powder
1 cup soy milk
1 tablespoon vanilla
1/4 teaspoon salt
1 cup sugar
1 cup creamy peanut butter, divided
1 cup chocolate chips

Ice cream maker method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Chill mixture in refrigerator for at least one hour. Churn in ice cream maker, following manufacturer’s directions. Stir in remaining peanut butter one tablespoon at a time, then stir in chocolate chips. Freeze for about two hours before serving.

Freezer and food processor method: Blend the first six ingredients plus ½ cup of the peanut butter in a food processor or blender. Place one-third of mixture in the refrigerator and two-thirds of mixture in the freezer.
When the freezer mixture is frozen, remove and with a large sturdy knife cut into cubes. Place the refrigerated mixture in food processor and turn on. Slowly add in frozen cubes one at a time. Blend until mixture is thick and creamy. Stir in remaining peanut butter one tablespoon at a time, taking care not to incorporate it completely, then stir in chocolate chips. Freeze for about two hours before serving.

Makes 4-6 servings.