Tofu Chocolate "ice Cream"

READY IN: 2hrs
Recipe by Vegan Freak

Don't knock it 'till you try it.

Top Review by YummySmellsca

This is pretty good - better when I added a tsp of espresso powder and a pinch of salt to the mix to heighten the flavours. I also found a solution to the "frozen solid" problem mentioned by pumpKIM, but it requires you to be home all day for it to work. Every hour of freezing time, for the first 6-8 hours, take it out and using either electric beaters or a wooden spoon whip it to make it fluffy, then put it back in the freezer. It stores best with a layer of cling wrap pressed right onto the surface of the cream, followed by the lid. That said, this is better than no ice cream, and lower-fat than the good soy ones out there. I'll keep playing with this.

Ingredients Nutrition


  1. Put all the ingredients into a blender and blend until smooth.
  2. Taste test the mix, add more vegan sugar, chocolate or vanilla if needed.
  3. Put into freezer safe container and freeze to desired consistency.

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