Chocolate Fudge Creami (V)

It’s too early to judge just by the ingredients — but this is hands down Lee’s favourite Creami recipe! The tofu makes the ice cream wonderfully fudgy and adds a subtle nutty flavour. It pairs perfectly with crunchy mix-ins — we love adding granola or chocolate pillows when our macros allow!

Chocolate Fudge Creami (V)

Recipe by Minseo KimDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

229

kcal

Protein

15

g

Carbs

14

g

Fat

13

g

It’s too early to judge just by the ingredients — but this is hands down Lee’s favourite Creami recipe! The tofu makes the ice cream wonderfully fudgy and adds a subtle nutty flavour. It pairs perfectly with crunchy mix-ins — we love adding granola or chocolate pillows when our macros allow!

Ingredients

• Silken Tofu
  300 gram

• Cacao Powder
  40 gram

• Stevia
  20 gram

• Salt
  2.7 gram

• Almond Milk
  400 milliliter

• Instant Pudding Mix
  15 gram

Directions

• Cooking
• Add all the ingredients to a blender and blend for about 10 seconds.
• Divide into 2 servings and store in the fridge overnight.
• Process in ‘Light Ice Cream’ mode using a Ninja Creami. Add your choice of mix-ins as desired!

Notes

• I used Evergreen silken(or regular) tofu!
• You can substitute skim milk for almond milk (It will be more protein, however the calories will increase slightly)!