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Silken Tofu Vegan Ice Cream – Sweet thang

Three scoops of silken tofu ice cream with a golden spoon are in the dessert cup that is staying on the white table along a black container with ice cream | Hurry The Food Up

Ice cream weather is nearing and this healthy vegan ice cream recipe is ready to make you feel like a happy kid again.

Careful not to get a brain freeze though! It’s difficult to stop once you’ve had a taste.

This creamy vegan ice cream recipe requires only easy ingredients and no special equipment, except a blender. You’ll get a sweet flavour and perfectly creamy texture without the dairy and too much sugar.

How to make vegan ice cream with banana and tofu

The vegan banana ice cream recipe requires some blending and freezing. You’ll have to blend ripe frozen bananas, chopped or sliced beforehand, with the rest of the ingredients and leave the mixture in a freezer overnight.

If you’re willing to make an extra effort, blend the frozen silken tofu ice cream again and freeze until it’s solid. This will give you a smoother ice cream with smaller ice crystals.

However it is an extra step that is only necessary if you have the time. The method as noted in the instructions below gives amazing results as it is.

It can also be served as a chocolate pudding or vegan custard if you let it melt a little (if you want more like this, try our silken tofu dessert recipes round up!).

Silken tofu vegan ice cream ingredients like banana, tofu, cacao powder, vanilla extract, sugar are on the white table | Hurry The Food Up
Prepared ice cream is placed to the black container for freezing | Hurry The Food Up
A black container with ice cream is on a towel beside a golden spoon and two glasses | Hurry The Food Up

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Why we’ve chosen these vegan ice cream ingredients

We want to make banana flavoured ice cream not only because bananas are a-peeling. There are many good reasons to eat this fruit and fun ways to include it in your diet.

One banana (126g) contains 3g of fiber that’s linked to many health benefits, including better digestion. It also has no fat ensuring we make a healthy low-fat vegan ice cream.

If you want more banana recipes, check out these 18 healthy banana recipes. And if you want more homemade ice cream inspo, try our fruit yogurt ice cream

Silken tofu is a healthy vegan ice cream recipe for protein (4.8g per 100 grams serving) and soft creamy texture. Tofu has many health benefits like lowering cholesterol, improving bone health and managing weight loss.

If your goal is to lose weight, check out our free 7-day vegetarian weight loss meal plan.

Pick the perfect banana

The best bananas to use here are as ripe as possible! Brown and dark spots tell us the bananas are really nice and sweet and perfect to use here. Don’t throw them away just because they’ve gone a bit brown. Make ice cream instead!

I hope this vegan tofu ice cream with banana melts your heart. Share your thoughts in the comments!

A black container with ice cream is on a towel beside a glass | Hurry The Food Up
Silken Tofu Vegan Ice Cream
4.84 from 6 votes
Silken tofu vegan ice cream is cooling, sweet and healthy. Have a scoop and be ready to fall in love with the flavour.
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time:10 minutes
Fridge Time:8 hours
Total Time:10 minutes
Servings:4 scoops
Calories:161kcal
Author: Abril Macías

Ingredients

  • 11 oz banana (ripe and frozen) (11oz = 3 bananas)
  • 9 oz silken tofu
  • 5 tbsp cacao powder
  • 2 tbsp vanilla extract
  • 2 tbsp sugar (if you have a sweeter tooth add an extra tbsp)

Instructions

  • Blend ripe frozen banana (browned and spotted), silken tofu, cacao powder, vanilla extract and sugar until homogenous and creamy.
    11 oz banana, 9 oz silken tofu, 5 tbsp cacao powder, 2 tbsp vanilla extract, 2 tbsp sugar
  • Immediately place in a container with a lid on and freeze overnight.
    Prepared ice cream is placed to the black container for freezing | Hurry The Food Up
  • Take out of the freezer 10 minutes before serving. Serve 2-3 scoops per person.
    A black container with ice cream is on a towel beside a golden spoon and two glasses | Hurry The Food Up

NOTES

Some good tips from Abril:
  • If you have the time, once the ice cream is mostly frozen take it out, put in the blender, and blend completely again. Take back to the container immediately and freeze until it’s solid again. This will result in a smoother ice cream with smaller ice crystals.
  • Use very ripe bananas (browned and spotted), otherwise you’ll have to add more processed sugar to compensate. Slice or chop them, and freeze them before making the ice cream.
  • You can serve this chilled, not frozen, like a chocolate pudding/vegan custard.
 
Looking for more healthy sweet recipes?
 
Make-ahead? Definitely.
Freezable? Yes, absolutely.

Nutrition

Nutrition Facts
Silken Tofu Vegan Ice Cream
Amount per Serving
Calories
161
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
6
mg
0
%
Potassium
 
499
mg
14
%
Carbohydrates
 
30
g
10
%
Fiber
 
4
g
17
%
Sugar
 
17
g
19
%
Protein
 
5
g
10
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
7
mg
8
%
Calcium
 
32
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
4.84 from 6 votes (4 ratings without comment)

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Recipe Rating




8 comments
  1. I make “nice cream” all the time for breakfast, usually chai flavored, but have never attempted an actual ice cream recipe using tofu for smoothness/creaminess. Can I try this without the chocolate? Just vanilla extract or beans?

    1. Hi Renee, you could definitely try this without the chocolate. Although I haven’t tried it myself, I’d guess it’ll work well as the cacao powder isn’t particularly sweet – meaning the vanilla and banana sweetness would still be there. Would love to hear how it goes!

  2. 5 stars
    It’s still freezing but it tastes awesome!

    1. Great to hear!! Need to make this again as well

  3. 4 stars
    You gave nutritional info, but there are a couple of ommissions there, and in the recipe: It would help if you told how many bananas the recipe takes…though I figure it is about 2, considering the grams you show in regarding to the fiber content of a single banana. And, in the nutrition chart, you don’t show the grams you consider a single serving. Giving a serving size by “scoop”, btw, is not good as scoops vary in size. Finally, you inform people how to tell if a banana is ripe. Plenty of people think that they should be discarded when they are yellow spotted with small brown or black spots…whereas, that is actually the sign that they are at the peak of ripeness & sweetness. Otherwise, thanks for the recipe & tips.

    1. Hi Olen! And thanks for the feedback, you’ve made very good points. I’ve added a section about the ripeness of bananas, and also that there are about 3 in this recipe. I’ve set the servings to scoops as grams are something we can’t set anymore. Thanks again, I hope you enjoy the ice cream anyway!

  4. Can one churn in ice cream maker instead of taking out of freezer when mostly frozen and using food processor/blender to mix?

    1. Hi! I just spoke to Abril, the recipe’s creator and she said: “Absolutely you can churn in the ice cream maker. It will be so much better”.

      So that’s great! I hope you enjoy the ice cream 🙂