It’s basically one tub of silk tofu, 1/2 cup oil, 1/2 cup soy milk and 1/3 cup cocoa powder. Sugar to taste. From 1/2 cup to one cup.

You toss everything in a blender and blend well. Then freeze. Then thaw it for between 20 to 40 minutes and blend it again. Makes it creamy. Back in the freezer.

I’ve used "macha" instead of cocoa powder. to about 3/4 cup unrefined sugar. Macha is powdered green tea. This makes green tea ice cream.

I’ve also used instant espresso. I just kept adding it little by little until it tasted like a soy latte.

Then on the second puree, I added Wax Orchard fudge sauce and chopped almonds in layers. Swirl and sprinkle layer by layer. Wax Orchard makes the most divine vegan fudge sauce.

Anyway. That’s a vegan Jamoca Almond Fudge.

Plus, it’s just SO fun when meat eaters give me the stink eye and ask "Where do you get your protein?" I reply, "From my dessert!"
References :
http://www.machacafe.net/what.htm

http://www.waxorchards.com/fudge.htm

Coconut milk and vanilla "ice cream"

I can (440ml/14 fl oz) of coconut milk
30g/1oz/2tbs wholewheat flour
30-55g/1-2oz raw cane sugar (to taste)
1 tsp vanilla essence

Empty the contents of the can into a liquidiser/blender, add the flour and the sugar and blend thoroughly. Transfer to a saucepan and heat gently until slightly thickened and simmering. Remove from the heat, cool and chill thoroughly.
Once chilled, stir the vanilla essence into the mixture and pour into ice cream maker. Follow manufacturer’s instructions.
If you don’t have an ice cream maker, pour the mixture into a large glass or ceramic bowl and place in the freezer. During the freezing process, you will need to stir the mix about every 20-25 minutes.

Take it out of the freezer about 10 minutes before serving as it does become extremely hard in the freezer, but dishes up easily once slightly softened.
References :
Easy Vegan Cooking recipe book by Leah Leneman