• Blend: Place the cream cheese, tofu, milk, sugar, coffee liqueur, rum, and salt in a food processor.
• Blend until perfectly smooth, scraping the sides as needed.
• Strain: Pass the mixture through a fine-mesh sieve to ensure a silky texture.
• Chill: Cover and refrigerate the mixture overnight to let the flavors meld.
• Churn: Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions to churn into a creamy frozen texture.
• Layer: In small dessert dishes, layer the churned tiramisu mixture with cocoa powder.
• Repeat until all the mixture is used, finishing with a dusting of cocoa powder on top.
• Freeze: Place the dishes in the freezer for at least 1 hour for a firmer consistency.
• Serve: Let sit at room temperature for a couple of minutes before serving.

Serving Suggestions:

• Top with a sprinkle of espresso powder or shaved dark chocolate for added elegance.
• A sprig of fresh mint adds a pop of color and aroma.

• Place the nondairy yogurt, melted chocolate chips, peanut butter, and 2 tablespoons of agave nectar into a food processor.
• Blend until perfectly smooth and thickened, scraping the sides occasionally.
• Taste the mixture and add more agave nectar if a sweeter flavor is desired.
• Blend again briefly to combine.
• Transfer the mixture into a freezer-safe container and smooth the top with a spatula.
• Freeze overnight.
• Before serving, thaw in the microwave for about 10 seconds to achieve a creamy, scoopable consistency.

Serving Suggestions:

• Serve in bowls or cones and garnish with crushed peanuts, a drizzle of melted chocolate, or a sprinkle of sea salt for a gourmet touch.

• In a medium-sized saucepan, whisk together the soy creamer, nondairy milk, cocoa powder, peanut butter, and cornstarch.
• Cook over medium-high heat, whisking constantly, for about 5 minutes, or until the mixture thickens slightly.
• Remove from heat and stir in the vanilla extract and ¼ cup (84 g) agave nectar.
• Taste the mixture and adjust sweetness by adding more agave if desired.
• Cool the mixture completely, then refrigerate for 2 hours or overnight.
• Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
• Add the chocolate chips during the final few minutes of churning.
• For a firmer consistency, freeze the churned dessert for at least 1 hour before serving.

Optional Variation (Without Ice Cream Maker):

• Follow the instructions on page 485 for making ice cream without an ice cream maker.

• Place the peanut butter, vanilla, rice milk, coconut milk, and brown sugar into a food processor or blender.
• Blend until perfectly smooth, stopping to scrape down the sides as needed.
• Chill the mixture overnight in the refrigerator.
• Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
• For a firmer consistency, place the churned ice cream in the freezer for at least 1 hour before serving.

Optional Add-Ins:

• During the last 5 minutes of churning, fold in your favorite mix-ins, such as:
• Chocolate chips
• Graham cracker pieces
• Brownie chunks
• Chocolate syrup swirls

No-Cook Method:

• In a small bowl, dissolve the Instant Clear Jel in 60 ml (¼ cup) of the vanilla soymilk.
• In a mixing bowl, combine the Clear Jel mixture with the remaining 410 ml (1¾ cups) soymilk, creamer, liqueur, and sugar.
• Stir until well blended, then follow the instructions for your ice cream maker to churn the mixture into creamy ice cream.

Stove-Top Method:

• Dissolve the arrowroot powder in 60 ml (¼ cup) of the vanilla soymilk to make a slurry.
• In a saucepan, bring the creamer, remaining 410 ml (1¾ cups) soymilk, liqueur, and sugar to a gentle simmer over medium heat.
• Stir in the arrowroot slurry and continue to stir until the mixture begins to thicken.
• Remove from heat and allow to cool completely before churning in your ice cream maker according to the manufacturer’s instructions.

Without an Ice Cream Maker:

• Follow the “no ice cream maker” instructions (page 485) to prepare the ice cream using an electric mixer.

• Using an Ice Cream Maker:
• In a saucepan, whisk together the nondairy creamer, sugar, cornstarch, and the vanilla bean scrapings.
• Bring the mixture to a boil over medium heat, stirring often.
• Once it begins to boil, remove it from the heat.
• Stir in the vanilla extract.
• Cover and refrigerate for about an hour until cool.
• Follow the instructions for your ice cream maker to churn the mixture into creamy ice cream.
• Without an Ice Cream Maker:
• After cooling the mixture in the refrigerator for about an hour, pour it into a mixing bowl and chill for an additional 2 hours.
• Place the bowl in the freezer for about 30 minutes.
• Remove and beat the mixture with an electric mixer until creamy.
• Return the bowl to the freezer for another 30 minutes.
• Repeat this process three times, ensuring the mixture is aerated.
• After the final beating, transfer the ice cream to a freezer-safe container and freeze overnight for a firm consistency.

• Melt the chocolate chips in a microwave-safe bowl, stirring occasionally to prevent scorching.
• Set aside to cool slightly.
• In a blender or food processor, blend the silken tofu until smooth (about 1 minute).
• Add the powdered sugar and vanilla extract, and blend again until combined.
• Add the raspberry jam and continue blending until fully incorporated.
• Gradually drizzle in the melted chocolate while blending, ensuring it is fully mixed.
• The consistency should resemble thick sour cream.
• Divide the mousse evenly among 4 dessert bowls.
• Chill in the refrigerator for at least 1 hour before serving.
• Top each bowl with an equal amount of fresh raspberries before serving.

• In a food processor, combine the tofu, nondairy sour cream, and peanut butter.
• Blend until smooth, scraping the sides occasionally.
• Add the vanilla extract, maple syrup (or agave nectar), and fine sea salt.
• Blend again until perfectly smooth, scraping down the sides as needed.
• Divide the mousse evenly among 8 small dessert dishes.
• Chill in the refrigerator for several hours or overnight before serving.

• Place the tofu in a food processor and blend until smooth.
• Add the avocado, agave nectar, vanilla extract, and coconut milk powder (if using) to the processor.
• Blend until combined.
• Add the melted, cooled chocolate and continue blending until the mixture is perfectly smooth, scraping the sides of the processor as needed.
• Divide the mousse among 6 small dessert dishes.
• Chill in the refrigerator for at least 2 hours or overnight before serving.