Vegan Protein Ice Cream (With Silken Tofu)

A warm summer evening calls for something cool and creamy, and this Vegan Protein Ice Cream (with Silken Tofu) delivers just that. In under 30 minutes, you can whip up a delightful treat that not only satisfies your sweet tooth but also packs a hefty protein punch. The magic lies in the silken tofu, which lends a creamy texture without the added dairy.

This recipe is perfect for anyone looking to indulge in a guilt-free dessert, especially those following a vegan lifestyle or those who need a protein boost. Whether for a sunny day treat or a post-workout snack, this ice cream can be made ahead of time and stored for a quick dessert option on busy days.

Why You’ll Love This Recipe

• It’s creamy and smooth, thanks to the silken tofu.
• You can customize sweetness with optional maple syrup.
• It takes only a few simple steps to prepare.
• The protein content helps keep you satisfied longer.

What You’ll Need

Gather the following ingredients to create this delicious vegan protein ice cream:

For the Base

• 28 oz. silken tofu, drained
• ⅓ cup plus 1 Tbsp natural peanut butter, salted
• ¾ cup sugar
• 4 Tablespoons powdered peanut butter, unsweetened, or a vegan protein powder (I used PB2 Pure)
• 1 to 2 Tablespoons maple syrup, optional
• 1 Tablespoon vanilla extract
• ¼ teaspoon sea salt

For the Texture

• ¼ cup melted refined coconut oil, optional

Note: Omit oil for a lower-fat version.

Substitutions & Swaps

• Use almond or cashew butter instead of peanut butter.
• Maple syrup can be replaced with agave syrup.
• Coconut oil can be replaced with nut oil for flavors.

How to Make It

Start by blending the ingredients together for a luscious ice cream experience.

1. Freeze the canister
   If using an ice cream maker with a removable canister, freeze it for at least 24 hours before making ice cream.

2. Blend ingredients
   In a blender, combine all ingredients except the oil. Blend on high speed until completely smooth. With the blender running, drizzle in the melted oil.

3. Churn the mixture
   Churn the mixture according to the instructions for your ice cream maker. The texture will resemble soft serve.

4. Freeze to firm up
   Transfer the ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours. Note that once the protein ice cream is in the freezer overnight, it hardens too much; let it soften for 10 to 15 minutes at room temperature before serving.

How to Store It

Fridge: Best for 3 days in an airtight container.
Freezer: Yes, ideal for long-term storage.
Reheat: N/A; let soften at room temperature.

Tips for Best Results

• Ensure the silken tofu is well-drained for the best consistency.
• Adjust the sweetness to your preference with more or less maple syrup.
• Serve it immediately after churning for a soft-serve experience.
• Incorporate mix-ins like chocolate chips or nuts before freezing for extra flavor.

Serving Suggestions

• Enjoy it topped with fresh fruit or a drizzle of chocolate sauce.
• Serve alongside a warm slice of vegan cake for a delightful dessert duo.
• Perfect for a post-workout sweet treat to boost recovery.