Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 8 servings.
Check off ingredients as you prep.
- 3 cups fresh or frozen blackberries
- 2 tbsp pure maple syrup, for the blackberry ripple
- 1 tbsp balsamic vinegar
- 24 oz refrigerated silken tofu, drained well
- 2 cups cold dairy-free oat whipping cream, divided; verify the label contains no milk, whey, or casein
- 3/4 cup pure maple syrup, for the chocolate base
- 1/2 cup unsweetened cocoa powder
- 6 oz dairy-free semisweet chocolate chips; verify the label contains no cow’s milk, whey, or casein
- 2 tsp pure vanilla extract
- 1 tsp instant espresso powder
- 1 tsp Salted Perfection FRENCH VANILLA, for optional finishing; or 1/2 tsp flaky sea salt
- 2 tbsp finely sliced fresh mint leaves, for serving
Allergen check: Soy recognized in these ingredients. Check package labels and substitutions.
Step by step
- Put the blackberries, 2 tablespoons maple syrup, and balsamic vinegar in a small saucepan. Cook over medium heat for 8–10 minutes, crushing some berries, until glossy and thick enough to leave a brief trail across the pan. Pass through a fine sieve for a polished ripple, then refrigerate until completely cold.
- Warm 3/4 cup of the oat whipping cream with the remaining 3/4 cup maple syrup in a saucepan over medium-low heat until steaming but not boiling. Whisk in the cocoa and espresso powder until perfectly smooth; cocoa deserves a proper blooming, not a dusty shortcut.
- Remove the pan from the heat, add the dairy-free chocolate chips, and wait 1 minute. Whisk slowly from the center outward until the chocolate is glossy and fully emulsified. Cool to room temperature; a warm mixture would flatten the whipped cream and rob us blind of texture.
- Blend the drained silken tofu and vanilla in a blender or food processor until absolutely satin-smooth, scraping down the vessel as needed. Add the cooled chocolate mixture and blend again until uniform. Refrigerate for 30 minutes.
- Whip the remaining 1 1/4 cups cold oat whipping cream to medium peaks. Stir one-quarter of it into the chocolate base to lighten the mixture, then fold in the remainder with broad, deliberate strokes until no pale streaks remain.
- Spread one-third of the chocolate mixture in a chilled 9-by-5-inch metal loaf pan. Spoon over one-third of the cold blackberry reduction. Repeat the layers twice, then draw a butter knife through the pan in three or four long passes—enough for a handsome ripple, not muddy purple chocolate.
- Press parchment directly against the surface, cover tightly, and freeze for at least 6 hours, preferably overnight. Before serving, let the pan stand at room temperature for 8–12 minutes, until a scoop cuts cleanly without the edges turning soupy.
- Scoop into eight chilled bowls and scatter the fresh mint over the top. Finish at the absolute last moment with 1 teaspoon FRENCH VANILLA finishing salt, or 1/2 teaspoon flaky sea salt; that clean saline spark sharpens the blackberry and opens every aromatic corner of the chocolate. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 50 minutes, including chilling and freezing
Yield & storage
Original yield
Storage
Press parchment directly onto the ice cream, cover airtight, and freeze for up to 2 weeks. Let soften at room temperature for 8–12 minutes before scooping; repeated thawing and refreezing will create larger ice crystals.
From Tony’s kitchen
A serious, scoopable chocolate ice cream built without a drop of cow’s milk: silken tofu gives the base body, dairy-free oat whipping cream brings the velvet, and real dairy-free chocolate chips deepen the cocoa finish. A sharp blackberry-balsamic ripple keeps every spoonful bright and lively, while fresh mint and vanilla salt make the dark chocolate sing.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Soy
- Fresh or frozen blackberries
- pure maple syrup, for the blackberry ripple
- balsamic vinegar
- refrigerated silken tofu
- cold dairy-free oat whipping cream
- pure maple syrup, for the chocolate base
- unsweetened cocoa powder
- dairy-free semisweet chocolate chips; verify the label contains no cow’s milk, whey, or casein
- pure vanilla extract
- instant espresso powder
- Salted Perfection FRENCH VANILLA, for optional finishing; or flaky sea salt
- fresh mint leaves, for serving
French Vanilla blend: Sea salt, Ground vanilla beans
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
