Pineapple Tofu Ice Cream
Indulge in the creamy, tropical delight of Pineapple Tofu Ice Cream, a vegan dessert that’s as refreshing as it is wholesome. This non-dairy ice cream combines the vibrant sweetness of fresh pineapple with the silky smoothness of silken tofu and coconut cream, creating a luscious treat that’s naturally dairy-free and packed with flavor. Sweetened with maple syrup and brightened by a touch of lemon juice and vanilla, this recipe is perfect for those who crave a guilt-free dessert option with a rich, velvety texture. With no ice cream maker required, you can whip up this frozen masterpiece using simple methods right at home. Serve it in scoops, cones, or dress it up with a sprinkle of toasted coconut, and enjoy a bowl of tropical bliss that’s perfect for summer days or any time you need a sweet escape.
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Recipe Information
Ingredients
- 2 cups Fresh pineapple chunks
- 1 block (about 14 ounces) Silken tofu
- 1 cup Coconut cream
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch (optional, for thicker texture)
- 0.5 cup Ice cream salt or rock salt (optional, for freezing method)
- 4 cups Ice cubes (optional, for freezing method)
Instructions
Prepare the pineapple by peeling, coring, and cutting it into small chunks. Measure out 2 cups of pineapple chunks and set aside.
In a blender or food processor, combine the pineapple chunks, silken tofu, coconut cream, maple syrup, vanilla extract, and lemon juice.
Blend the mixture until completely smooth and creamy. Taste and adjust the sweetness as needed by adding a little more maple syrup.
If using cornstarch for a thicker texture, dissolve the cornstarch in 2 tablespoons of cold water and stir it into the blended mixture.
Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically lasting 20-25 minutes, until it reaches a thick ice cream consistency.
If you do not have an ice cream maker, pour the mixture into a freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for 2-3 hours to break up ice crystals and achieve a creamy texture.
For an old-fashioned method using rock salt and ice, place the ice cream mixture in a smaller sealed container, then place it inside a larger container filled with ice and rock salt. Shake the containers vigorously for 20-30 minutes until the mixture becomes ice cream.
Once the ice cream reaches the desired consistency, transfer it to a lidded container and store it in the freezer for at least 2 hours to firm up.
Allow the ice cream to sit at room temperature for 5 minutes before serving for easier scooping. Serve in bowls or cones and garnish with fresh pineapple or toasted coconut if desired.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7675 mg | 334% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 37.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
