Brownie Point

Rarely do I run into a blog about food that draws me. Most are homemade endeavors leaving me saying silently to myself "That's nice dear." as one would say to a child making a wonderful effort. I ran into Brownie Points by accident. As you can see she has already rated three recipes simply because she is very good at what she does. She has her blog, artist with lovely food and interesting to read, her website with her art and she works in a lab.

I could hate the woman for being so talented. Instead, I am a fan. Her site is well worth the read. Her art work is wonderful and her detail to photographing her food is on the level of her paintings, ceramics and other endeavors. What she does, she does well. If that is not motivation enough to cause you to look at her or the other recipes with her photos posted her perhaps the first recipe that drew me to her site will catch your interest.

Brownie Point's Chocolate Peanut Butter Tofu Ice Cream

In a double boiler or in the microwave melt one cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).

In a blender combine:

  • one 12oz package of silken tofu
  • one cup of peanut butter
  • 3/4 cup of maple syrup*
  • 1 – 1 1/2 cups of soy milk, enough to get it to the consistency of a milk shake

*If you don’t have maple syrup, substitute 6 Tbs chocolate syrup or 4 Tbs agave nectar as the liquid sweetner.

Add the melted chocolate and blend until combined.

Chill your tofu concotion thoroughly in the refrigerator before adding to your ice cream machine. Process in your ice cream maker (or freeze in ice cube trays and whirl in the blender) and return to the freezer to harden into a scoopable ice cream.

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