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Carob Chip Ice Cream

From THE WILD VEGAN COOKBOOK
The seed of the Kentucky coffee tree makes this carob-flavored ice cream taste more like chocolate than ever.
2 cups soy milk or nut milk
1 cup well-drained silken tofu
1/2 cup carob powder
1/2 cup raisins
1/2 cup cashew butter or 10 tablespoons raw cashews
1/2 cup canola oil
1/4 cup vegetable glycerin, honey, barley malt, or rice syrup
2 tablespoons lecithin granules
2 teaspoons vanilla extract
8 common spicebush berries or 1/2 teaspoon freshly ground allspice berries
1 Kentucky coffee-tree seed (not the pod), toasted and ground
1/2 teaspoon salt
1/4 teaspoon freshly ground cloves
1 teaspoon liquid stevia

1. Place all the ingredients in a blender and process until smooth

2. Chill (or begin with chilled ingredients) if required by your ice cream machine.

3. Pour the mixture into the ice cream machine and freeze according to the manufacturer's instructions.
Makes 5-1/2 cups

Preparation Time 15 + 60 minutes
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