Vegan Peanut Butter Cardamom Ice Cream
1 12 oz. package silken tofu
1 cup peanut butter
4 T agave syrup
1 1/2 cup unsweetened soy milk (you could use sweetened, just decrease the agave)
1 t vanilla
1 t cardamom
1/2 t salt
1/4 t cinnamon
Combine all ingredients in a food processor or blender and mix until smooth.
Make according to your ice cream maker's instructions. (For mine, I chilled the mixture for about an hour, placed it in the machine and let it work for 40 minutes and it was ready to go.)
Chili-Spiked Chocolate Sauce
1/2 cup unsweetened soymilk
1/2 cup chopped dark chocolate
2 T agave syrup
1 t vanilla
1 t rum
pinch of cayenne pepper
pinch of chili powder
Heat the soymilk until just before boiling.
Stir in the chopped chocolate and mix until smooth.
Add remaining ingredients and mix.
Refrigerate for about an hour to let it set up.
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