Chocolate-Hazelnut Soy Ice Cream Recipe

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Chocolate-Hazelnut Soy Ice Cream
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  1. Place the tofu, soy milk, hazelnut syrup, espresso powder, and vanilla extract into a blender. Cover, and puree until smooth. Pour in the melted chocolate, and puree until evenly incorporated. Pour the mixture into a bowl, cover, and refrigerate until cold, at least 1 hour.
  2. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's directions. Once the ice cream has thickened and is hard to stir, remove it from the ice cream maker and transfer it to a freezer container. Allow the ice cream to harden 4 hours to overnight before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.81 Kcal (962 kJ)
Calories from fat 118.3 Kcal
% Daily Value*
Total Fat 13.14g 20%
Sodium 38.06mg 2%
Potassium 98.8mg 2%
Total Carbs 32.71g 11%
Sugars 26.93g 108%
Dietary Fiber 1.98g 8%
Protein 1.5g 3%
Iron 2.4mg 13%
Calcium 64.2mg 6%
Amount Per 100 g
Calories 201.73 Kcal (845 kJ)
Calories from fat 103.85 Kcal
% Daily Value*
Total Fat 11.54g 20%
Sodium 33.41mg 2%
Potassium 86.73mg 2%
Total Carbs 28.71g 11%
Sugars 23.64g 108%
Dietary Fiber 1.74g 8%
Protein 1.32g 3%
Iron 2.1mg 13%
Calcium 56.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 7

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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