A long time ago i saw a recipe. It called for tofu and soy milk. Despite these, is sounded absolutely delicious, and it also looked yummy. Wait a minute, i wrote “despite”… just because i knew i was never going to get those. Well MAYBE i could have, but i really doubt about it.
Anyway, i really wanted to try it but… how could i do that?
i came up with a substitution, i asked the blogger whose recipe i wished i was able to make, and yes, she reassured me and told me that the idea i had was not bad. I forgot to say thank you, that was too rude of me. I apologize Grace. I’m thanking you now :) a bit late but better late than never :)
My ice cream probably isn’t exactly like Grace’s, but it’s yummy :)
Praline Chocolate ice cream
adapted from here
(i had only 200 g of cheese so i reduced all the amounts to fit that)
200 g philadelphia cream cheese (replacing 336 g silken tofu)
1/3 cup + 2 tbsp maple syrup
1/2 cup hazelnut praline paste (i had already some in the refrigerator-the funny thing is that i only had exactly 1/2 and luckily was enough)
1/2 cup (regular) milk
100 g chopped dark chocolate
2 tbsp cocoa
2-3 tbsp vodka
put in a food processor the cream cheese, milk, maple syrup, praline paste, vanillin, cocoa, and blend until well combined and until all lumps disappear;
add the melted chocolate to the mixture, and vodka;
refrigerate if necessary, to get a very cold mixture;
pour into your ice cream machine and process according to the manifacturer’s instructions;
then transfer the ice cream to a freezer safe container, cover with the lid and place into the freezer, allowing it to set for at least 4 hours.
i added a little cocoa to make the colour more intense and darker, and vodka to allow the ice cream to keep soft in the freezer for a longer time, and to allow me to scoop it more easily when i take it out of the freezer.
go here to see how you can make your own hazelnut praline paste. I do the same as Grace, i just use the same amount of sugar and hazelnuts.
next time i’m making the peanut butter version ;D