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Tofu Ice Cream Recipe

A smooth and creamy tofu ice cream made with simple plant-based ingredients, offering a dairy-free dessert that is both satisfying and versatile.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 1 cup silken tofu
  • 1/2 cup plant milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
Flavor Options
  • 2 tbsp cocoa powder or fruit puree

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Blender
  • Freezer
  • Spoon
  • Container

Method
 

  1. Blend tofu, plant milk, maple syrup, and vanilla until completely smooth and creamy.
  2. Add cocoa powder or fruit puree and blend again for even flavor distribution.
  3. Pour mixture into a container and smooth the surface evenly.
  4. Freeze until firm, stirring once or twice to improve texture.
  5. Let sit briefly before scooping for a softer, creamier consistency.
  6. Serve chilled and enjoy the smooth, rich texture.

Notes

Freeze longer for firmer texture or less for softer scoops. Stir during freezing to reduce iciness. Handle gently when scooping. Customize flavors easily. Store in freezer up to one week and thaw slightly before serving.