Silken Tofu Chocolate Ice Cream

Drain silken tofu using a sieve to remove excess water.

Blend silken tofu, milk, sugar, and cocoa powder in a blender until smooth.

Melt the chocolate using a double boiler.

Add the melted chocolate to the blender and mix well.

Pour the mixture into a container and freeze for 3–4 hours.

Every 30 minutes, stir well with a fork to create a creamy texture.

Once fully frozen, scoop out the ice cream and serve in a bowl.