Tofu ice cream is a dairy-free alternative to traditional ice cream. Tofu, plant-based milk, sugar and your favorite toppings are combined to create rich, creamy and delicious desserts.
This recipe includes six vegan flavors, classic vanilla, chocolate, mango, strawberry, matcha and peanut butter chocolate chip.
Creamy Vegan Ice Cream
Today’s post is all about tofu ice cream! If you’ve never tried it before, I’ve done all the testing of the best ways to make it, flavors to try, and what not to do. Consider this your ultimate guide to making easy tofu ice cream at home.
- Tofu ice cream uses soft tofu, silken tofu or plain dessert tofu. It creates a creamy texture that can replace heavy cream that’s used in traditional ice cream.
- If you’ve never tried it before, the texture will not be the same as regular ice cream. I find it to be a little bit grainier, but not too bad. Adding smooth frozen fruits like mango, pineapple or banana, and creamy milk helps to create a smoother consistency.
- You will need a blender or food processor for these recipes. The blender will mix all ingredients into a smooth consistency for the ice cream.
- An ice cream maker is highly recommended but not mandatory. You CAN make tofu ice cream without an ice cream maker, but the results are different in texture. After testing both methods (with and without an ice cream maker) I’ve shared the results below in this post.
- Flavor additions are easy and similar to our banana nice cream recipes. We’ve created vanilla, chocolate, mango, strawberry, matcha, peanut butter and chocolate for this post. But there are so many more flavor combinations you could easily make!
So if you’re looking for a nondairy ice cream, one that has no additives then this is it. Instead, it’s made with simple ingredients and you’ll feel really good serving it to your family because you know exactly what’s included.
What Is Tofu Ice Cream?
Tofu ice cream is a dairy-free alternative to regular ice cream that’s made with soft tofu as the base of the recipe. When you combine tofu with a plant-based milk (almond milk, oat milk, soy milk, coconut milk etc.) it creates a creamy smooth consistency once frozen.
This is great for anyone who is lactose intolerant, living a plant-based lifestyle, or wants a healthier dairy-free alternative to store-bought ice creams that use lower quality ingredients and preservatives.
What Is Tofu Ice Cream Made Of?
The base of this ice cream is made with only 4 ingredients, tofu, milk, sugar and vanilla. Other ingreidients are added to customize into flavors.
TOFU: Silken tofu is a softer style of tofu than regular firm tofu. It is unpressed, and retains all of its moisture making it creamier. You can also use soft tofu or dessert tofu. Just don’t use firm tofu as it won’t produce the same creamy results.
MILK: Use your favorite dairy-free milk alternative for this recipe. Almond milk, coconut milk, soy milk, cashew milk etc. Each one might produce a differenty creaminess, so try out a few to see what you like best.
CANE SUGAR: A good quality organic cane sugar works best for this recipe. Liquid sweeteners like honey and maple syrup won’t work the same.
VANILLA EXTRACT: We find that pure vanilla extract tastes the best, but artificial vanilla extract will also work. For extra flavor try vanilla bean powder or vanilla bean paste.
EXTRA FLAVORS: Try frozen fruits like strawberries, raspberries, blueberries, mango and pineapple. Cocoa powder will turn the tofu ice cream into chocolate. You can also add nut butters, chocolate chips, matcha powder, protein powders, sprinkles, nuts and seeds.
TOPPING IDEAS: Add chopped fresh fruit, drizzle chocolate sauce, sprinkles, nut and seeds.
How To Make Tofu Ice Cream
- Add the ingredients to a blender and cream mixture until smooth.
- Pour into an ice cream maker (we used this Cuisinart ice cream maker) and follow the manufacturers instructions.
- Scoop into an airtight container and freeze for 2 hours for a softer ice cream, or 6-8 hours for a harder scoop ice cream.
The leftover ice cream can be stored in an airtight container in the freezer. We love to use these insulated ice cream containers that help to prevent freezer burn.
To serve, defrost the ice cream on the counter at room temperature for 10-25 minutes. Scoop into bowls, serve and enjoy!
Tofu Ice Cream Without Ice Cream Maker
If you don’t have an ice cream maker, you can still try this method. The steps are pretty similar:
- Add the ingredients to a blender and puree until smooth.
- Pour into an airtight container and freeze for 3-4 hours for a softer ice cream, or 6-8 hours for a harder scoop ice cream.
- When ready to serve, let it sit on the counter for 10-25 minutes, and use an ice cream scoop to add to bowls. Serve and enjoy!
Frequently Asked Questions
Yes! Tofu is high in protein, and may help to lower cholesterol and manage weight loss.The best part of this recipe is that you can control the quantity and quality of ingredients. Use less sugar (or a sugar-free alternative like monk fruit sweetener). Add frozen fruit, and use a 70% dark chocolate which will be less sweet.
Adding a creamier milk will help to produce a creamier consistency. A can of coconut milk, coconut cream or cashew milk will work for this. Also, if you don’t like tofu, then this method is probably not for you. No matter what, you will still notice the texture of the tofu.
Homemade tofu ice cream can often be better than store-bought versions because you can control the ingredients. Many commercial product contain too much sugar and can taste way too sweet. Everyone’s taste buds are different. Some people will love these recipes and others may prefer something different like our banana nice cream recipes. It really depends.
As long as the ice cream is stored in an airtight freezer container, it can be stored for a 3-6 months. We recommend purchasing an insulated ice cream container. Smaller batches will help to keep the flavors tasting fresh and prevent ice crystals and freezer burn.
This will depend on personal tastes. My husband loved the peanut butter and chocolate chip. I loved mango and vanilla ice cream. Kids liked the chocolate. You can always make a couple of smaller batches to try out a few flavors.
Ingredients
Vanilla Ice Cream:
- 11 oz soft tofu (or silken tofu) - 300 g
- ¾ cup milk - canned coconut milk, coconut cream, cashew milk, almond milk, soy milk, etc.
- ½ cup cane sugar - or use ¼ cup for less sweet
- ½ tablespoon vanilla extract
- ¼ teaspoon sea salt
Chocolate Tofu Ice Cream:
- 11 oz soft tofu (or silken tofu) - 300 g
- ¾ cup milk - canned coconut milk, coconut cream, cashew milk, almond milk, soy milk, etc.
- ½ cup cane sugar - or use ¼ cup for less sweet
- 2 tablespoon cocoa powder - or cacao powder
- ½ tablespoon vanilla extract
- ¼ teaspoon sea salt
Peanut Butter Chocolate Chip Tofu Ice Cream:
- 11 oz soft tofu (or silken tofu) - 300 g
- ¾ cup milk - canned coconut milk, coconut cream, cashew milk, almond milk, soy milk, etc.
- ½ cup cane sugar - or use ¼ cup for less sweet
- ¼ cup peanut butter - almond butter or sunflower seed butter
- ½ tablespoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup chocolate chips
Matcha Tofu Ice Cream:
- 11 oz soft tofu (or silken tofu) - 300 g
- ¾ cup milk - canned coconut milk, coconut cream, cashew milk, almond milk, soy milk, etc.
- ½ cup cane sugar - or use ¼ cup for less sweet
- ¼ cup matcha powder
- ½ tablespoon vanilla extract
- ¼ teaspoon sea salt
Mango Tofu Ice Cream:
- 11 oz soft tofu (or silken tofu) - 300 g
- 1 cup frozen mango chunks - or frozen pineapple chunks
- ¾ cup milk - canned coconut milk, coconut cream, cashew milk, almond milk, soy milk, etc.
- ½ cup cane sugar - or use ¼ cup for less sweet
- ½ tablespoon vanilla extract
- ¼ teaspoon sea salt
Strawberry Tofu Ice Cream:
- 11 oz soft tofu (or silken tofu) - 300 g
- 1 cup frozen sliced strawberries - or frozen blueberries, raspberries
- ¾ cup milk - canned coconut milk, coconut cream, cashew milk, almond milk, soy milk, etc.
- ½ cup cane sugar - or use ¼ cup for less sweet
- ½ tablespoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Add the ingredients to a blender or food processor. Blend until smooth and creamy.
- Pour into an ice cream maker according to manufacturer's instructions (or make without an ice cream maker *see notes below).
- Serve while soft and creamy or pour into an airthight container and freeze for later.
- Let thaw for 10-20 minutes. Use a spoon or ice cream scoop to add to bowls. Serve with your favorite toppings and enjoy!
Recipe Notes:
- Add the ingredients to a blender and puree until smooth.
- Pour into an airtight container and freeze for 2 hours for softer ice cream, or 6-8 hours for a harder scoop of ice cream.
- When ready to serve, let it sit on the counter for 10-25 minutes, and use an ice cream scoop to add to bowls. Serve and enjoy!
- To serve, defrost the ice cream on the counter at room temperature for 10-25 minutes. Scoop into bowls, serve and enjoy!
- Additional toppings will change the nutrition information depending on what you add to the base recipe.
The nutritional information provided is an estimate and is per serving.
SH says
Can I use low fat milk for this recipe with a little guar gum for a creamier texture?
Andi says
I haven't tried it. You'll have to test and see.
Darcey says
Great recipe! So easy and versatile. I’ve made chocolate a few times now and that always turns out perfectly. I also tried to make a coconut version but I tasted the tofu too much so I may have to tweak it some more. Today I made the base again and added 1/4 tsp of mint extract to make mint chocolate chip. I’m using a Ninja Creami so I have to freeze it until tomorrow, but I think it’ll turn out! Thanks for the recipe!
Angela says
Thank you for this. I'm super excited to try it.
Roberta Barber says
I think this recipe deserves 5 stars. I made the vanilla with coconut milk. It was creamy and once frozen the hint of tofu was barely detectable. I do have a problem with the instructions however. The mixture must be CHILLED before putting it into an ice cream maker.