Tofu Ice Cream (7 Ways!)

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My rich and creamy silken tofu ice cream is a simple, vegan, and dairy-free frozen treat your whole family will love! It’s perfect for anyone looking for a homemade, plant-based treat that’s easy to make and tastes great. With simple ingredients like silken tofu, plant-based milk, and your favorite mix-ins, I’ve got a version for everyone, with 7 different flavor options to choose from!

You no longer need to run to the store to grab a pint of Tofutti ice cream! My vegan homemade ice cream is just as good as the traditional version and even better than store bought Tofutti. It has all the creaminess but without any dairy.

I use a combination of silken tofu and plant based milk to create a dairy free ice cream that is incredibly yummy and easy to customize. My family loves to churn up a batch of this easy tofu ice cream recipe and add in all kinds of mix-ins. I think my kids have come up with every flavor possible!

And if you like ice cream based desserts like this, be sure to also check out my vegan peanut butter cup milkshake which is packed with chocolate peanut butter flavor in a smooth, creamy treat!

🍨 What Is Tofu Ice Cream?

Also called tofu gelato, ice cream made with tofu is a dairy-free and vegan-friendly alternative to regular ice cream. It uses soft tofu or silken tofu instead of heavy cream to create a creamy, rich texture. Just like traditional ice cream, you can create all kinds of different vegan ice cream flavors.

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🥘 Ingredients

You only need a handful of ingredients to make my silken tofu ice cream recipe. You can find all of them at your local grocery store! Scroll down to the recipe card at the bottom of the post for the exact measurements and nutritional info.

Silken Tofu: This type of soft tofu provides the perfect smooth base for tofu soft serve. I never use regular firm tofu because it makes vegan soy ice cream way too grainy.

Plant-Based Milk: I use plant-based milk to give my dairy-free tofu ice cream its creamy consistency. I used cashew milk, but any unsweetened dairy-free milk will work such as soy milk, almond milk, oat milk, or coconut milk.

Vanilla: Just a touch enhances the chocolate flavor. I’ve used both vanilla extract and vanilla bean paste, and they both work perfectly. Almond extract is another option if you don’t have any vanilla on hand.

Cocoa Powder: Gives my recipe its yummy chocolate flavor and deep color without adding any additional sugar.

Sugar: I use simple granulated white sugar as my sweetener. You can substitute the granulated white sugar with brown sugar, coconut sugar, or even ⅓ cup of maple syrup or agave.

Instant Coffee: Just a small amount of instant coffee granules enhances the chocolate flavor and makes my recipe more refined. For a more robust coffee flavor, a teaspoon of instant espresso powder will also do the trick and create a mocha flavor. 

Salt: A pinch of salt is added to balance the sweetness. It’s an important ingredient so don’t leave it out!

Chocolate Chips: Once it’s done churning, I stir in some vegan chocolate chips to add extra chocolatey goodness to each bite. You can also use chopped up vegan chocolate bars or cacao nibs.

🔪 How To Make Tofu Ice Cream 

If this is your first time making vegan ice cream, you’ll be amazed at how simple it is. My recipe comes together in just a few easy steps. Watch my video below to see the process in action!

Blend Base: To begin, I put all the ingredients except the chocolate chips in a high-speed blender and blend for about 2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. There should be no chunks or lumps. 

Chill The Mixture: Once the base is blended, I pour the mixture into a large mixing bowl and refrigerate it for 1-2 hours. Chilling the base before churning helps it to freeze properly later on.

Churn: When ready, I pour the chilled base into the frozen bowl of my ice cream maker. Then I churn for 20-30 minutes, or according to the manufacturer’s instructions, until the it reaches a thick, creamy, soft-serve consistency. It should be soft enough to scoop but not melted or completely liquid.

Add Chocolate Chips: After churning, I gently fold the chocolate chips into the soft tofu ice cream, being careful not to overmix. The chocolate chips should be evenly distributed.

Put In Freezer-Safe Container: When done, I scoop it into an airtight container. I then press some plastic wrap directly onto the surface and seal the container tightly. This step helps to prevent ice crystals from forming.

Freeze Until Firm: You can enjoy the ice cream immediately for a soft-serve consistency or place it in the freezer for 1-2 hours to firm up. My family loves it both ways!

How To Make Tofu Ice Cream Without An Ice Cream Maker

While an ice cream machine makes things easier, you can still churn this dessert by hand. Here’s how:

1. Once the base mixture has chilled, I put the mixture into an airtight freezer-safe container and place it in the fridge.
2. After 30 minutes, I take it out of the freezer and stir the mixture vigorously with a whisk. This helps to prevent ice crystals.
3. I repeat the stirring process every 30 minutes until the ice cream reaches the desired consistency. This can take up to 5 hours, but the result is well worth the effort!

📖 Flavor Variations

1. Classic Vanilla: To make vanilla tofu ice cream I just omit the cocoa powder and chocolate chips. Vanilla is the perfect base for all kinds of flavors. 
2. Double Chocolate: If I want to treat my family to an extra indulgent dessert I’ll add some vegan white chocolate chips and dark chocolate chips to make it super chocolatey.
3. Cookies and Cream: You can use any crumbled cookies you like in place of the chocolate chips. I normally swap them out for cookies like Oreos or vegan snickerdoodles.
4. Fresh Fruit: To make it fruity, I mix in ½ cup of any fresh fruit. Some of my favorites are raspberries, mango, or strawberries 
5. Mint Chocolate Chip: To make this, I just add ¼ cup of chopped fresh mint leaves.
6. Peanut Butter & Banana: A true favorite of my kids. I add 1 mashed banana and ¼ cup of peanut butter! You can use any nut butter you like. 
7. Cake Batter: To make cake batter ice cream, I omit the cocoa powder and the instant coffee and add ¼ cup of colorful sprinkles and a dash of yellow food coloring. Just be careful not to overmix so the colors don’t bleed.

✔️ Topping Ideas

Fresh Fruit: I love to top this frozen tofu dessert with fresh fruit like fresh strawberries, ripe bananas, or tropical fruits. You can elevate it even more with my pear compote, apple curd, or caramelized bananas.

Creamy Toppings: Try a dollop of whipped cream or even better a drizzle of my white chocolate hazelnut spread or vegan nutella.

Protein Toppings: Sprinkle some chopped nuts or seeds like walnuts, sliced almonds, pecans, chia seeds, hemp seeds, or pumpkin seeds. It’s also fantastic with my high-protein granola.

Syrup Toppings: Keep it simple with a drizzle of vegan honey, or get creative with different types of syrup. My kids love it topped with my strawberry simple syrup, peach simple syrup, or blackberry simple syrup. 

🍽 Serving Suggestions

My versatile vegan ice cream is delicious on its own but can also be served in so many different ways. Whether you’re serving it at a party or as an after-dinner dessert, here are some of my favorites:

Milkshakes: Blend with a splash of plant-based milk to create a thick, creamy milkshake. It’s wonderful in my easy coconut milkshake. You could also turn my Bahama Mama tropical smoothie or raspberry smoothie into a dessert by adding a scoop.

Ice Cream Sandwiches: Make a tofu ice cream sandwich! Simply place a scoop of the ice cream between two cookies and press. My top picks are my powdered peanut butter cookies and chocolate chip cookies. 

With Cake & Pie: Pair it with a slice of your favorite cake like my sugar free chocolate cake or vegan pound cake. It’s also delicious with pies like my keto apple pie, blueberry strawberry pie, and cherry pie.

Waffles or Pancakes: Make breakfast or brunch extra special and serve a scoop of ice cream on top of my gluten free vegan waffles, mochi pancakes, or vegan blueberry pancakes. It also complements my vegan french toast.

Sundae Bar: Set up a sundae bar with a variety of toppings like fruits, nuts, syrups, and whipped cream. Paired with my birthday cake muffins, this is an easy dessert idea for kid’s parties.

🫙 Storage Directions

Vegan ice cream made with tofu keeps well in the freezer for 2-3 months when stored in an airtight container. I always press a piece of plastic wrap directly on the surface before sealing the container. This helps to keep the ice fresh and stop ice crystals from forming.

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