Vegan Protein Ice Cream with Silken Tofu Recipe
A creamy, protein-packed vegan ice cream made with silken tofu and peanut butter, blended smoothly and churned in an ice cream maker. This dairy-free dessert is rich, naturally sweetened, and perfect for a nutritious treat with an optional hint of coconut oil for enhanced texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Ice Cream Maker Churning
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Main 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
Instructions
- Prepare Ice Cream Maker: If your ice cream maker has a removable canister, freeze it for at least 24 hours prior to making the ice cream to ensure proper churning and texture.
- Blend Ingredients: In a blender, combine the silken tofu, natural peanut butter, sugar, powdered peanut butter (or vegan protein powder), maple syrup if using, vanilla extract, and sea salt. Blend on high speed until the mixture is completely smooth and creamy.
- Add Coconut Oil: While the blender is running, slowly drizzle in the melted refined coconut oil to incorporate it thoroughly, improving texture and consistency.
- Churn Mixture: Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will resemble a soft serve consistency once finished.
- Freeze Firm: Transfer the soft serve ice cream into a freezer-safe container. Cover it and freeze for 3 to 4 hours to firm up further. For best scooping, allow the ice cream to soften at room temperature for 10 to 15 minutes if frozen overnight.
Notes
- The silken tofu used usually comes in 16 oz. packages. For this recipe, 1 ¾ packages are used to avoid excessive volume in the blend; leftover tofu can be saved for smoothies.
- For flavor variations, substitute peanut butter with sunbutter, cashew butter, or almond butter. Similarly, replace powdered peanut butter with your preferred vegan protein powder.
- The optional coconut oil improves texture and flavor but can be omitted for a lower fat version. Without oil, the ice cream freezes harder and less creamy. Use refined coconut oil for a neutral taste or blend with coconut butter if you enjoy coconut flavor.
Keywords: vegan ice cream, protein ice cream, silken tofu ice cream, peanut butter ice cream, dairy-free dessert, vegan protein dessert
