This decadent dessert from Jeff Mauro features creamy homemade tofu chocolate ice cream—a sweet creation made with coconut milk and silken tofu—topped with a sweet berry sauce.
Chef’s Note: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Mixed Berry Sauce & Assembly
Note: time does not include overnight chilling time for coconut milk (includes freezing time).
Place a metal loaf pan in the freezer to chill.
Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add ¼ cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining ½ cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the centre of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
Scoop the ice cream into bowls and top with the berry sauce.