1 package (12-ish oz) Mori-Nu extra-firm lite tofu - drained 3/4 C sugar 1 scant cup vanilla soy milk 3.4 oz package instant vanilla pudding (read the package carefully -- Jell-O brand doesn't have dairy but most generics do) 1 T vanilla 1/2 C cocoa powder (adjust to your personal preference -- you may want to start out with 1/4 C and work your way up if it's not chocolate-y enough) Dash salt
In bowl, mix pudding mix and soy milk with a whisk. Toss everything into a blender and puree until smooth (tiny tofu chunkies are the worst). Freeze in ice cream maker according to manufacturer's directions. You can chill the mixture in the fridge for a couple hours first to make the ice cream firmer. The texture of this should be more soft serve-ish.
P.S. If you don't have an ice cream maker but are desperate for any kind of ice cream facsimile, you can dump the mixture into an airtight container and put in the freezer.
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