Vegan Protein Ice Cream (With Silken Tofu)

Imagine enjoying a velvety scoop of rich, creamy ice cream made entirely from wholesome ingredients. This Vegan Protein Ice Cream (With Silken Tofu) takes just a few minutes to prepare and provides a wonderfully satisfying treat that nourishes your body with protein and flavor. With silken tofu as its base, this ice cream achieves that perfect creamy texture without any dairy.

This recipe is perfect for anyone looking for a delicious dairy-free dessert that doesn’t skimp on taste or nutrition. Whether you’re hosting a summer gathering or simply craving something sweet after dinner, this ice cream is a fantastic make-ahead option. Store it in the freezer, and your homemade treat will be ready whenever the mood strikes!

Why You’ll Love This Recipe

• It combines natural peanut butter and silken tofu for a creamy texture.
• Made in under 10 minutes, excluding freezing time.
• The addition of maple syrup allows you to customize the sweetness.
• Freezes to a perfect soft-serve consistency with just a few hours of freeze time.

What You’ll Need

Gather these ingredients for a delightful ice cream treat:

For the Ice Cream Base

• 28 oz. silken tofu, drained
• ⅓ cup plus 1 Tbsp natural peanut butter, salted
• ¾ cup sugar
• 4 Tablespoons powdered peanut butter, unsweetened, or a vegan protein powder (I used PB2 Pure)
• 1 to 2 Tablespoons maple syrup, optional
• 1 Tablespoon vanilla extract
• ¼ teaspoon sea salt

For the Creaminess

• ¼ cup melted refined coconut oil, optional

Note: Be sure to drain silken tofu well for best results.

Substitutions & Swaps

• Almond butter can replace peanut butter.
• Use any non-dairy milk instead of coconut oil for creamier texture.
• Agave syrup is a suitable swap for maple syrup.
• Stevia or other sweeteners can be used for lower sugar content.

How to Make It

Start creating your delicious ice cream with these simple steps.

Blend ingredients

Combine all ingredients except the oil in a blender. Blend on high speed until completely smooth.

Drizzle in oil

With the blender running, drizzle in the melted oil.

Churn the mixture

Churn the mixture according to the instructions for your ice cream maker. At this point, the ice cream will be similar to soft-serve.

Freeze the ice cream

Transfer the ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours. Once frozen overnight, let it soften at room temperature for 10 to 15 minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for best texture and flavor.
Reheat: N/A — allow to soften at room temperature.

Tips for Best Results

• Make sure to blend thoroughly for a smooth texture.
• Adjust sweetness with more or less maple syrup as desired.
• If using an ice cream maker, freeze the canister 24 hours prior.
• For optimal serving, scoop after 10 to 15 minutes out of the freezer.

Serving Suggestions

• Serve with fresh fruit for a refreshing twist.
• Top with dark chocolate chips for added indulgence.
• Enjoy alongside a warm dessert like brownies or pie.