I am currently going through a soy stage at the moment: tofu, soy yogurt, soy cappuccinos.... and the list goes on! I decided to try and make an ice-cream using silken tofu, and it worked so perfectly! The result was a rich, smooth ice-cream reminiscent of those traditional chocolate ice-creams from ice-cream bars. I know at the moment there are heaps of debates regarding the consumption of soy, such as some think it causes infertility especially if it is GM (I typically buy non-GM soy anyway) however, here are a few reasons to try soy/ tofu based ice-cream, and as with anything, moderation is key:

High in protein
High in fibre
It has the BEST texture
Easy to add flavour
Decadent 

= Yummy and beneficial!

So basically: soy based ice-cream is giving you heaps of protein and fibre, it creates a 'dairy' like texture (without actually being dairy!) and it is super easy to add your flavour, as soy is generally tasteless.

You will need:

300 g of non GM silken tofu, patted dry
1/2 cup of melted vegan chocolate
3 tbsp cacao/cocoa
3 tbsp maple syrup

1. Melt your chocolate in a bowl, typically I have it on a med-high heat for 30 secs, take out and stir. Put back in the microwave, heat and repeat until you have a liquid smooth chocolate.
2. Add your tofu to a food processor and mix until smooth. Add melted chocolate, pulse then add the cacao and maple syrup, mix until combined.
3. Pour into a tray and cover with glad wrap, whisking every 30 minutes until ready to serve.