Vegan Protein Ice Cream with Silken Tofu Recipe
This creamy and delicious Vegan Protein Ice Cream is made with silken tofu and natural peanut butter, offering a healthy, plant-based treat packed with protein. Perfect for a guilt-free dessert, it combines blended tofu, peanut butter, and a hint of sweet maple syrup, then churned in an ice cream maker to achieve a smooth, soft-serve texture before freezing. It’s a nutritious, dairy-free alternative for vegan and health-conscious dessert lovers.
- Prep Time: 15 minutes
- Cook Time: 3 hours (freezing time)
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 28 oz. silken tofu, drained
- ⅓ cup plus 1 Tbsp natural peanut butter, salted
- ¾ cup sugar
- 4 Tablespoons powdered peanut butter, unsweetened (e.g., PB2 Pure) or vegan protein powder
- 1 to 2 Tablespoons maple syrup, optional
- 1 Tablespoon vanilla bean paste
- ¼ teaspoon sea salt
- ¼ cup melted refined coconut oil, optional
Instructions
- Plan: If using an ice cream maker with a removable canister, ensure you freeze the canister for at least 24 hours prior to making the ice cream for best results.
- Blend: Add all ingredients except the melted coconut oil into a blender. Blend on high speed until the mixture is completely smooth and creamy. While the blender is running, slowly drizzle in the melted coconut oil to incorporate it evenly.
- Churn: Pour the blended mixture into your ice cream maker and churn according to your machine’s instructions. The ice cream will have a soft-serve consistency once churned.
- Freeze: Transfer the churned ice cream to a freezer-safe container, cover it tightly, and freeze for 3 to 4 hours to firm up. Note that after freezing overnight, the ice cream may become too hard to scoop directly; let it soften at room temperature for 10 to 15 minutes before serving for easier scooping.
Notes
- Silken tofu should be well drained to avoid excess water that can affect ice cream texture.
- Powdered peanut butter or vegan protein powder boosts protein content without adding extra fat.
- Refined coconut oil is recommended to avoid coconut flavor, but it is optional and helps create a creamier texture.
- Maple syrup adds extra sweetness and depth but can be omitted if preferred.
