It feels like fall outside. The air is crisp and the sun is warm. I LOVE the fall!
When the Godiva Coffee that I was sent as a part of the Foodbuzz Tastemaker program arrived, I knew exactly what I wanted to make with it – ice cream.
My favorite hot weather, summertime treat is ice cream; coming in at a very close second is dark chocolate. So why not meld my favorite treats together with coffee to make a vegan ice cream that can be enjoyed any day!
Vegan Mocha Ice Cream
makes 2 servings of ice cream
1/2 c strongly brewed coffee
1/2 block silken tofu
1 scoop chocolate protein powder
2 tbsp cocoa powder
pinch sea salt
sweetener to taste (I used 1 tbsp brown rice syrup)
Place all ingredients into a blender and process until combined.
Pour into the bowl of ice cream maker and follow manufacturer’s directions for use. Alternatively, use this baggie ice cream method. I have not tried the baggie method yet, but have heard that it works like a charm.
I topped my ice cream with a few pieces of Allan’s peanut butter cereal and unsweetened dried coconut.
Don’t forget to enter my Godiva Coffee giveaway.