Tofu Chocolate Ice Cream
Indulge in the rich creaminess of homemade Tofu Chocolate Ice Cream, a vegan dessert that’s as decadent as it is wholesome. Made with silken tofu as the star ingredient, this dairy-free ice cream boasts a velvety texture and a luscious chocolate flavor from unsweetened cocoa powder and melted dark chocolate. Naturally sweetened with maple syrup and enhanced with a splash of vanilla extract, this treat is not only easy to make but also packed with plant-based protein. Perfect for those seeking a healthier alternative to traditional ice cream, it requires just 10 minutes of prep time and a handful of pantry staples. Whether scooped into a cone or served in a bowl, this freezer-friendly chocolate delight is guaranteed to satisfy your sweet tooth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Silken tofu
- 50 grams Unsweetened cocoa powder
- 100 grams Dark chocolate
- 120 ml Non-dairy milk (e.g., almond, soy, or oat milk)
- 80 ml Maple syrup
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
1. Begin by melting the dark chocolate. Break the dark chocolate into smaller pieces and place them in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method) until the chocolate is completely melted. Alternatively, you can melt it in the microwave in 20-second intervals, stirring in between. Set the melted chocolate aside to cool slightly.
2. In a high-speed blender or food processor, combine the silken tofu, unsweetened cocoa powder, non-dairy milk, maple syrup, vanilla extract, and a pinch of salt.
3. Pour the melted dark chocolate into the blender or food processor with the tofu mixture. Blend or process until the mixture becomes completely smooth and creamy, ensuring there are no lumps.
4. Taste the mixture and adjust sweetness if needed by adding more maple syrup, blending again to incorporate.
5. Transfer the creamy mixture to an airtight, freezer-safe container. Smooth out the surface with a spatula.
6. Cover the container with a lid and place it in the freezer. Allow the ice cream to set for at least 4 to 6 hours or overnight for best results.
7. Before serving, let the ice cream sit at room temperature for around 10 minutes to soften slightly. Scoop into bowls or cones and enjoy!
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 126.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1676 mg | 129% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2034 mg | 43% | |
*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.
