5-Minute Berry Tofu Ice Cream

The Ingredients

• Frozen mixed berries: I used raspberries and blackberries. The berries need to be frozen, because that’s what turns this into ice cream instead of a smoothie.
• Silken tofu: Use silken tofu, not regular block tofu, for the smoothest, creamiest texture.
• Sugar: Start with the amount in the recipe card and add more to taste.
• Lemon or lime juice: A little citrus balances the sweetness and makes the berry flavor pop.

You’ll find the full amounts in the recipe card below.

Recipe Variations

This recipe is delicious as written, but here are a few ways to switch it up:

• Vanilla extract: Add 1 teaspoon for a classic ice cream flavor.
• Peanut butter: Add a few tablespoons of peanut butter, or any nut or seed butter, for richness.
• Cocoa powder: Add 1 to 3 tablespoons of regular or Dutch-process cocoa for a chocolate berry version.
• Other fruit: Try frozen blueberries, strawberries, mango, or peaches.
• Protein powder: Add a scoop of any flavor, plus a splash of plant-based milk if it gets too thick. Love protein desserts? Try my chocolate peanut butter protein popsicles.
• Mix-ins: Stir in vegan chocolate chips, crushed cookies, nuts, or small candies after blending.
• Dairy-free cream: Add a splash of canned coconut milk, cashew cream, or another dairy-free cream for an even creamier texture.

How to Make Tofu Ice Cream

Serve or freeze: Enjoy it right away as soft serve. For a firmer texture, freeze it in a container for 20 to 30 minutes, or 1 to 2 hours to make it scoopable. If it gets too hard, let it sit on the counter for 10 to 15 minutes before scooping.

Tofu Ice Cream Without an Ice Cream Maker

You don’t need any special equipment for this recipe. The frozen berries chill and thicken the mixture as it blends, so it comes out of the food processor with a soft-serve texture, no churning required. If you’d like it to look more like store-bought ice cream, spread it into a freezer-safe container and freeze it until it’s scoopable.

Can You Make Tofu Ice Cream in a Ninja Creami?

Readers ask me this a lot! I haven’t tested this recipe in a Ninja Creami myself, but the general method should work. Blend the ingredients until smooth, pour the mixture into a Creami pint up to the max fill line, and freeze it on a level surface for about 24 hours. Then spin it according to your machine’s instructions. If it comes out crumbly, add a splash of plant-based milk and re-spin. The same goes for a traditional ice cream maker: blend the mixture first, then follow your machine’s directions.

Common Problems To Avoid

• Too thin or melty: Use more frozen berries, or freeze it for 20 to 30 minutes before serving.
• Too hard after freezing: Let it sit on the counter for 10 to 15 minutes, then scoop.
• The blender gets stuck: Let the berries sit for a few minutes to soften slightly, scrape down the sides, and add a small splash of plant-based milk if needed.
• Not sweet enough: Frozen fruit tastes less sweet when it’s cold, so taste and add more sugar before freezing.
• You can taste the tofu: Strong-flavored fruit like berries hides it best. A splash of vanilla helps, too.

FAQs

Serving Suggestions

This tofu ice cream is delicious on its own, or you can top it with coconut flakes, crushed cookies, fresh berries, berry compote, vegan chocolate syrup, or a crumble topping like the one from my best vegan apple crumble. Want more frozen treats? Try my creamy lemon popsicles. It’s also amazing scooped over a warm bread pudding without eggs.

Storage Instructions

Tofu ice cream is best eaten right away. To save leftovers, store them in an airtight, freezer-safe container for up to 2 to 3 months. It freezes harder than store-bought ice cream, so let it sit on the counter for 10 to 15 minutes before scooping. Small containers work best, so you only thaw what you need.