Chocolate tofu ice cream with berry sauce and whipped coconut cream

Ingredients:

Chocolate tofu ice cream

• 1 can (350 g) coconut milk, chilled
• 3/4 tbsp. agave syrup
• 1 package (450 g) silken tofu
• 0.5 cup cocoa powder
• 1 tbsp. l. coconut oil
• 1 teaspoon vanilla paste
• A pinch of coarse salt

Berry sauce

• 1 package (350 g) of frozen blueberries and raspberries
• 0.5 tbsp. agave syrup
• 2 tablespoons lemon juice

Preparation:

1. Place the metal baking dish in the freezer to chill.
2. Ice cream:
   
   Using a spoon, skim the solidified cream from the surface of the coconut milk, reserving the liquid at the bottom of the jar. Place the cream in a large bowl. Add 1/4 cup agave syrup and beat with a hand mixer until soft peaks form, 2–3 minutes. If the mixture is lumpy, add a little more of the coconut liquid from the bottom of the jar.
3. Combine the tofu, cocoa powder, coconut oil, vanilla extract, salt, and the remaining 1/2 cup agave syrup in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut cream and whisk until smooth. Transfer to a chilled baking dish and freeze until set, 4–6 hours or overnight.
4. Berry sauce:
   
   Add the berries, agave syrup, and lemon juice to a medium saucepan. Bring to a boil over medium heat, then reduce the heat and simmer until the mixture begins to thicken, 5–7 minutes. Remove from the heat and pour into a clean blender; blend for about 30 seconds. Transfer to a heatproof container and let cool slightly before serving, about 15 minutes. Remove the ice cream and spoon into bowls, drizzle with the berry sauce, and serve immediately.