Name: Vegan Protein Ice Cream with Silken Tofu Recipe
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: Vegan
Ingredients: 28 oz. silken tofu, drained; ⅓ cup plus 1 tablespoon natural peanut butter, salted; ¾ cup sugar; 4 tablespoons powdered peanut butter, unsweetened (such as PB2 Pure) or vegan protein powder; 1 to 2 tablespoons maple syrup, optional; 1 tablespoon vanilla extract; ¼ teaspoon sea salt; ¼ cup melted refined coconut oil, optional

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Introduction

This vegan protein ice cream made with silken tofu is a creamy, satisfying treat packed with plant-based protein. It’s perfect for those looking for a dairy-free dessert that combines rich peanut flavor with a smooth, soft-serve texture.

The image shows a clear glass rectangular dish filled with smooth, creamy beige ice cream that is softly swirled on top with thick, gentle curves. A silver spoon is scooping into the ice cream on the right side, revealing its light and fluffy texture. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 oz. silken tofu, drained
⅓ cup plus 1 tablespoon natural peanut butter, salted
¾ cup sugar
4 tablespoons powdered peanut butter, unsweetened, or a vegan protein powder
1 to 2 tablespoons maple syrup, optional
1 tablespoon vanilla extract
¼ teaspoon sea salt
¼ cup melted refined coconut oil, optional

Instructions

Step 1: If using an ice cream maker with a removable canister, freeze the canister for at least 24 hours before starting.
Step 2: Combine all ingredients except the oil in a blender. Blend on high speed until completely smooth.
Step 3: With the blender running, slowly drizzle in the melted coconut oil until incorporated.
Step 4: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 5: Transfer the ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours for a firmer texture.
Step 6: Before serving, if frozen overnight, let the ice cream soften at room temperature for 10 to 15 minutes to make scooping easier.

Tips & Variations

Substitute peanut butter with sunbutter, cashew butter, or almond butter for different flavors.
Use your favorite vegan protein powder instead of powdered peanut butter.
If you prefer to avoid coconut oil, you can omit it, but note the ice cream will be firmer and less creamy.
Try combining coconut butter with refined coconut oil for a subtle coconut flavor without overwhelming the peanut taste.

Storage

Store the ice cream in a tightly sealed, freezer-safe container for up to one week. When ready to enjoy, let it sit at room temperature for about 10 to 15 minutes to soften for easier scooping. Avoid storing longer than a week to preserve its best texture and flavor.

How to Serve

The image shows three scoops of creamy, light beige ice cream with a smooth, slightly melting texture, placed in a silver metal dessert cup, which sits on a wooden board. A silver spoon is resting inside the cup, touching the ice cream. In the blurred background, a glass container of the same ice cream is visible. The setting features a white marbled texture surface underneath the wooden board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can pour the blended mixture into a shallow container and freeze it, stirring every 30 minutes until it firms up. This won’t yield the same creamy texture but will still be tasty.

Is silken tofu necessary for this recipe?

Silken tofu provides the creamy base and protein for this ice cream. Firm tofu won’t give the same smooth texture, so it’s best to use silken tofu as specified.