Pareve Chocolate Ice Cream Experiment

It's in the ice-cream maker now...taking longer than usual to firm up...

Here's what I did:

Non-Dairy Vegan Chocolate Ice-Cream
1 lb. soft tofu, drained (what I bought was 14 oz.)
1 C sugar (oh sweet yummy sugar, twice as expensive domestically because of trade tariffs).
1 C plain soy milk (we'll add vanilla in a second)
1/2 C unsweetened cocoa powder (I used Hershey's, because Scharffen Berger I reserve for gelato)
1 T Vanilla extract
Pinch of Salt
Optional: Some Godiva liquor. It's pareve, but I don't know if it is vegan. Probably.

Why the liquour? Because alcohol has a much lower freezing temperature than water, so if you want to be able to scoop this ice-cream after you throw it in the freezer, you need to ensure it has some fat and sugar and alcohol in it. Otherwise it will be rock-hard in the freezer. Tofu and soy milk are mostly water, so anything you can do to help the scoopability will be good.

1. In my kick-butt Vitamix, blend them all together. Let it go for a while until they blend nicely. But not too long, or it will start to warm up (which just means it will take more time to cool).
2. Pour into ice-cream maker. Relax and wait. Grab a spoon. Periodically scoop some up the side and say "Yummmm"... When it's almost done, throw some chocolate chips in there if you're feeling saucy.