Silken tofu ice cream is a delicious, vegan, and dairy-free frozen treat!
Made with just a few simple ingredients like silken tofu, plant-based milk, and your favorite mix-ins, this is a nutritious dessert that’s super easy to make.
To make the ice cream base, combine all ingredients except the chocolate chips in a high-speed blender. Blend on high for about 2 minutes.
Once the base is blended, transfer the mixture to a large mixing bowl and refrigerate for 1-2 hours. Chilling the base properly before churning helps it freeze correctly later on.
When ready to churn, pour the chilled ice cream base into the frozen bowl of your ice cream maker. Churn for 20-30 minutes.
After churning, gently fold in the chocolate chips, being careful not to overmix. Evenly distribute the chocolate chips throughout the soft ice cream.
Scoop the finished chocolate chip ice cream into an airtight container, pressing plastic wrap directly onto the surface before sealing to prevent ice crystals.