Easy recipe for Vegan Protein Ice Cream With Silken Tofu! 3
Want creamy, high-protein ice cream? Our Vegan Protein Ice Cream With Silken Tofu is a healthy, dairy-free treat. Try the easy recipe
Ingredients
- 1 16 oz block firm silken tofu well drained and patted dry
- 0.5 cup maple syrup or agave nectar
- 2 scoops vanilla vegan protein powder approximately 60g
- 0.25 cup creamy cashew butter ensure it's smooth and drippy
- 1 tbsp vanilla extract
- 0.25 tsp fine sea salt
Instructions
- Ensure your silken tofu is thoroughly drained. Gently press it between paper towels to remove as much excess water as possible. This is crucial for a creamy, non-icy texture.
- Place the drained silken tofu, maple syrup, vanilla vegan protein powder, cashew butter, vanilla extract, and sea salt into the canister of a high-speed blender.
- Blend on high for 1-2 minutes, scraping down the sides as necessary, until the mixture is completely smooth and silky. There should be absolutely no lumps remaining.
- For Ice Cream Maker: Pour the blended base into the frozen bowl of your ice cream maker. Churn for 20-30 minutes, or according to the manufacturer's directions, until it reaches a thick, soft-serve consistency.
- For No-Churn Method: Pour the blended mixture into a shallow freezer-safe container or a loaf pan. Freeze for 4-6 hours. For the best texture, vigorously stir the mixture with a fork every 45 minutes for the first 3 hours to break up ice crystals.
- Transfer the churned or no-churn ice cream to an airtight, freezer-safe container. Freeze for an additional 2-4 hours to allow it to 'ripen' and firm up completely.
- Before serving, let the container sit on the counter for 5-10 minutes to soften slightly for easier scooping. Enjoy your creamy, high-protein treat!
Notes
Chef's Tips: For the smoothest possible ice cream, a high-speed blender is highly recommended. If you don't have one, blend in batches and for a longer duration.
Variations: Add 1/4 cup of cocoa powder for a rich chocolate flavor. After churning, fold in vegan chocolate chips, chopped nuts, or a swirl of peanut butter.
Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Press a piece of parchment paper on the surface before sealing to help prevent freezer burn.
Variations: Add 1/4 cup of cocoa powder for a rich chocolate flavor. After churning, fold in vegan chocolate chips, chopped nuts, or a swirl of peanut butter.
Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Press a piece of parchment paper on the surface before sealing to help prevent freezer burn.
