5-Minute Berry Tofu Ice Cream
This 5-minute tofu ice cream blends frozen berries and silken tofu into a creamy, high-protein, dairy-free treat. No ice cream maker needed!
Servings: 2 servings
Calories: 243kcal
Equipment
- High Speed Blender optional
Ingredients
- 2 cups frozen mixed berries (I used raspberries and blackberries) (about 280 g)
- 1 cup silken tofu (about 250 g)
- 1/4 cup sugar, plus more to taste (50 g)
- 4 teaspoons lemon or lime juice, plus more to taste (20 ml)
Instructions
- Add the frozen berries, silken tofu, sugar, and lemon juice to a food processor or high-speed blender.
- Blend until smooth and creamy, scraping down the sides as needed. Taste and add more sugar or lemon juice if needed, then blend again for a few seconds.
- Serve right away as soft serve, or freeze in a freezer-safe container for 1 to 2 hours to make it scoopable.
Video
Notes
- Sweetness: Frozen fruit tastes less sweet when it's cold, so taste and adjust before freezing.
- Firmer texture: Freeze for 20 to 30 minutes for firmer soft serve, or 1 to 2 hours to scoop. If it gets too hard, let it sit for 10 to 15 minutes.
- Thickness: Use more frozen fruit for a thicker ice cream, or add a splash of dairy-free cream for an extra creamy one.
- Other fruit: Any frozen fruit works, like blueberries, strawberries, mango, or peaches.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 48g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 307mg | Fiber: 4g | Sugar: 40g | Vitamin A: 72IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg
