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Blend this quick and creamy mixed berry tofu ice cream in just 5 minutes. It’s dairy-free, egg-free, low fat, high-protein, and customizable with your favorite flavors!
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Why you’ll love this family favorite recipe!
Surprise: Even food bloggers appreciate a good quick fix/shortcut, especially for last-minute dessert cravings! And this mixed berry silken tofu ice cream recipe has come to the rescue. It’s a “berry refreshing” (see what I did there?!) banana-free twist on quick banana ice cream (aka ‘nice cream’) that’s ready in just 5 minutes.
While you’re at it, silken tofu can also be transformed into a creamy vegan chocolate pie, easy pumpkin pudding, and an easy but delicious banana parfait.
The Ingredients
Please refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
There are a lot of ways to dress this up. It’s delicious as-is, or you can give these a try.
- Vanilla extract: Add 1 teaspoon of vanilla.
- Peanut butter (or other seed/nut butter): Add a few tablespoons for creamy richness.
- Cocoa powder: Add 1-3 tbsp of cocoa powder (Regular or Dutch Process).
- Other fruit: Use different berries, like blueberries, raspberries, or strawberries, or other fruits. You could also try other fruits like mangos or peaches.
- Protein powder: Your choice of flavor. You can add extra plant-based milk if needed. And if you’re looking for more protein-based desserts, try out this chocolate peanut butter protein popsicles recipe!
- Mix-ins: Like vegan chocolate chips, crushed cookies, nuts, small candy, etc.
- Dairy-free cream: Add extra creaminess to this vegan ice cream recipe with a splash of canned coconut milk, cashew cream, or other dairy-free cream.
How to Make Mixed Berry Tofu Ice Cream
Step 1: First, add all the ingredients to a high-speed blender or food processor and blend until smooth and creamy.
Step 2: Then, taste and adjust the amounts of sugar and lemon juice. For a firmer texture, transfer the vegan berry ice cream back to the freezer for 20-30 minutes.
If you end up freezing the mixed berry ice cream until too firm, leave it to sit on the counter for 10-20 minutes, then use an ice cream scoop to serve it.
FAQs
Yes! Tofu ice cream is low calorie, low cholesterol, low fat, and high protein, and you can sweeten it to taste with regular, unrefined, or even sugar-free sweeteners.
Silken tofu is creamy and fairly neutral, but it does have a slight aftertaste. However, when combined with strong flavors (like berries!), it is very minimal (if not entirely unnoticeable). Learn more with this guide to tofu!
Yes! Follow the recipe here to blend the ingredients, and then refer to the instructions for your ice cream maker or Creami.
Toni’s Recipe Tips
- Adjust the sweetness: Taste and adjust once blended.
- For a firmer texture: After blending, transfer the tofu ice cream to a freezer-safe container and pop it back in the freezer for 1-2 hours until ‘scooping’ consistency. If it’s too firm, let it thaw for 10-15 minutes.
- Adjust the thickness: Adjust how much frozen fruit you use for a softer or thicker consistency. Add some dairy-free cream for a creamier consistency.
Serving Suggestions
Enjoy this vegan frozen dessert alone or with toppings like coconut flakes, crushed cookies, fresh berries, berry compote, vegan chocolate syrup, a crumble topping (like in the best vegan apple crumble recipe), etc.
Storage Instructions
This 5-minute tofu berry ice cream is best consumed immediately, before it melts.
However, it can be stored in an airtight container in the freezer for 2-3 months. Small batches work best.
More Vegan Desserts to Consider….
Vegan Desserts
Vegan Bread Pudding (Shockingly Easy!)
Vegan Desserts
Vegan Coconut Pineapple Pie
Vegan Desserts
Creamy Vegan Chocolate Pie (4 Ingredients | Fuss-free!)
Vegan Desserts
Banana and Chocolate Chip Bars
If you tried this 5-minute berry tofu ice cream recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
5-Minute Berry Tofu Ice Cream
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Video
Equipment
- High Speed Blender optional
Ingredients
- 2 cups berries (I used raspberries and blackberries), frozen
- 1 cup of silken tofu
- 1/4 cup of sugar (more if needed)
- 4 teaspoons of lemon or lime juice (more if needed)
Instructions
- Put the berries, silken tofu, sugar, and lemon juice in a food processor.
- Process until smooth.
- Taste and add sugar and/or lemon juice as necessary.
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Notes
- Adjust the sweetness: Taste and adjust once blended.
- For a firmer texture: After blending, transfer the tofu ice cream to a freezer-safe container and pop it back in the freezer for 1-2 hours until ‘scooping’ consistency. If it’s too firm, let it thaw for 10-15 minutes.
- Adjust the thickness: Adjust how much frozen fruit you use for a softer or thicker consistency. Add some dairy-free cream for a creamier consistency.
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So yummy and refreshing!