Tofu Chocolate Ice Cream Recipe

Decadently rich and surprisingly creamy, this vegan tofu chocolate ice cream will change your mind about frozen desserts! Made with simple ingredients and minimal effort, this recipe delivers a luxuriously smooth and intensely chocolatey ice cream experience. Perfect for a hot summer day or a cool winter treat.

Prep Time 20 mins
Cook Time 120 mins
Calories 85.7 kcal
Protein 13g
Rating 4.5 (4 Reviews)
Tofu Chocolate Ice Cream 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tofu Chocolate Ice Cream

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How to Make Tofu Chocolate Ice Cream

  1. In a high-powered blender, combine 1 block (14 oz) firm or extra-firm tofu, drained, 1 cup unsweetened almond milk (or other plant-based milk), ½ cup unsweetened cocoa powder, ¾ cup vegan sugar (adjust to taste), 1 teaspoon vanilla extract, and a pinch of salt.
  2. Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
  3. Taste the mixture and adjust sweetness or chocolate intensity as desired. Add more vegan sugar for sweetness, more cocoa powder for a richer chocolate flavor, or more vanilla extract for enhanced vanilla notes.
  4. Pour the mixture into a freezer-safe container, cover tightly with a lid or plastic wrap, and freeze for at least 4-6 hours, or until solid. For optimal consistency, stir the ice cream every hour during the first 3 hours of freezing.
  5. Let the ice cream sit at room temperature for 10-15 minutes before scooping to achieve the perfect creamy texture.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

16g

Fat

4g

Carbs

2g