Vegan Protein Ice Cream (With Silken Tofu)
User Reviews
5
Vegan Protein Ice Cream (With Silken Tofu)
Description
The Vegan Protein Ice Cream blends drained silken tofu with natural peanut butter, powdered peanut butter or a vegan protein powder, sugar, maple syrup, and vanilla extract for sweetness and depth of flavor. Sea salt balances the sweetness, while optional refined coconut oil contributes richness and creaminess, reducing iciness and improving scoopability.
The batter is blended until fully smooth before being churned in an ice cream maker, yielding a soft serve consistency. It is then transferred to a freezer-safe container and frozen for several hours for firmer texture. Before serving, the ice cream should sit at room temperature briefly for easier scooping.
This ice cream serves as a plant-based, protein-enhanced dessert alternative with a peanut flavor profile. Variations with different nut butters and protein powders allow customization. The recipe notes emphasize using 1¾ packages of tofu for correct volume and explain the trade-offs of omitting coconut oil.
Ingredients
- 28 oz. silken tofu see Note 1, drained
- ⅓ cup peanut butter natural, salted, plus 1 tablespoon
- ¾ cup sugar
- 4 Tablespoons powdered peanut butter I used PB2 Pure; see Note 2, unsweetened, or a vegan protein powder
- 1 to 2 Tablespoons maple syrup optional
- 1 Tablespoon vanilla extract
- ¼ teaspoon salt sea salt
- ¼ cup coconut oil see Note 3, refined, melted, optional
Instructions
- If using an ice cream maker with a removable canister, be sure to freeze the canister for at least 24 hours before making ice cream.
- In a blender combine all ingredients except the oil. Blend on high speed until completely smooth. With the blender running, drizzle in the melted oil.
- Churn the mixture according to the instructions for your ice cream maker. At this point the ice cream will be similar to soft serve. Transfer the ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours. Note that once the protein ice cream has been in the freezer overnight, it is too firm to scoop straight from the freezer. Let it soften at room temperature for 10 to 15 minutes before serving.
Notes
- Use about 1¾ packages (28 oz total) of silken tofu to balance ingredient volume.
- Try substituting peanut butter with other nut butters like almond or cashew for different flavors.
- Powdered peanut butter can be swapped with any vegan protein powder of choice.
- Freezing overnight firms the ice cream too much; let sit 10–15 minutes at room temperature before scooping.
- Coconut oil improves texture but can be omitted for a lower-fat, firmer ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Cholesterol | 0mg | 0% |
| Sodium | 140mg | 6% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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