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Chocolate Tofu Ice Cream
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Chocolate Tofu Ice Cream

An easy tofu ice cream recipe made in a blender and ice cream maker.
Course Dessert
Cuisine American
Keyword Tofu, Vegan
Prep Time 10 minutes
Cook Time 1 minute
Freeze Time 20 minutes
Total Time 31 minutes
Servings 4 ½ cup servings
Calories 114kcal
Author Anna
Cost 5

Equipment

  • 1 ice cream maker
  • 1 blender

Ingredients

  • 6 oz full fat coconut milk (170 grams)
  • 12 oz silken tofu (340 grams)
  • 3 ½ tablespoons Dutch process cocoa powder (20 grams)
  • ⅓ cup maple syrup ** (120 grams)
  • 1 ½ teaspoons vanilla extract
  • 1/16 teaspoon salt

Instructions

  • Put all ingredients in the blender in order given. I usually do this by weight. I set the blender container on a scale, set the tare to "0" and add everything except for the salt and vanilla in grams.
  • Puree until smooth. At this point you can taste test. If you don't find it sweet enough, add a little more maple. Too sweet? Add coconut milk. This recipe is very flexible.
  • Put mixture in the ice cream maker and process according to manufacturer directions.
  • Serve right away or scrape into a container and freeze.
  • The ice cream will get very hard in the freezer, so allow it to sit at room temperature to soften before serving. You can also soften it in the microwave using a very low setting.

Notes

Maple syrup can vary slightly in terms of volume and weight. I measure it by weight and use 120 grams total.  This is a generous ⅓ cup.

Nutrition

Serving: 160grams | Calories: 114kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g