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Healthy Tofu Chocolate Ice Cream

What you need: 

one package silken tofu (16 oz)
4 tablespoons unsweetened cocoa powder
12 packets of sugar substitue or 3/4 cup of vegan sugar
vanilla extract to taste

What you do: 

Put all the ingredients into a blender and blenderize until smooth!! Taste test the mix, add more vegan sugar, chocolate or vanilla if needed. Put into freezer safe container and freeze to desired consistency. (I like to freeze mine until it is hard and then soften it a bit in the microwave). This is really good and really healthy!!!!
Nutrition info for 1/4 (made with vegan sugar substitute) (varies by brand of tofu): 70 calories, 3 grams of fat, 6 grams of protein

Preparation Time: 
2 hours
Cooking Time: 
Recipe Category: 


made this, wasn't a fanFrown 


This "ice cream" was absolutely delish! I'm new to the vegan scene and was looking for something to satisfy my sweet tooth.  Taking all the reviews into consideration, I cut the sweetner (I used Hawaiian raw cane sugar) down to 1/2 cup - I think I'll cut it down to either 1/4 or 1/3 on my next batch as it was still very sweet.  I also put maybe 1/4 cup chocolate almond milk (maybe that increased the sweetness) to help it blend better.  Oh yeah, I used soft silken tofu and it turned out very creamy - no chalky texture.  Also, per another recommendation, I stirred it frequently - excellent suggestion (maybe once an hour - 3 times or so??)  Thanks for the great treat!


;)b  I feel like a culinary genius right now.  I just made the Healthy Tofu Chocolate Ice Cream and was absolutely amazed at myself...A) because it turned out right, and B) because it tasted so good.  I cannot wait for my partner to get home and finally have a dessert with dinner...instead of me saying every night that I need chocolate and ice cream and going without because nobody wants to go to the store and buy  This recipe is perfect and SUPER EASY!  Thank you for sharing!


I haven't made this in a long time and forgot how good it is. I should've read my previous review first though, because I used "real" sugar again but didn't lessen it and it was actually too sweet. But it comes together in less than 5 minutes (except for freezing time) and is really good! I used lite silken tofu. Took at least 3 hours to freeze though (no ice cream maker). I might try to make a strawberry version. In the middle of freezing it gets to a nice chocolate mousse consistency.


I used regular baking cocoa & splenda.. gave it a bitter flavor & it had that scrine flavor.  Tossed it and started from scratch.  Still used the baking cocoa, but used rice syrup & 1/2c regular sugar.  This was a lot better, but still not right.  I will pick up some different cocoa this next weekend, and try it again, but with honey or agave syrup instead.  Trying to not use sugar.


This really hit the spot during a chocolate fit!  I used more cocoa and less sugar since I like my chocolate pretty chocolate-y.


righteous recipe! I used some less sugar and orange extract + some orange rind instead of the vanilla. Choclatey orange gourmet. haha, love it


So my non healthy version of this recipe included adding chopped pecans, Kahlua and swirling through some peanut butter and some shaved chocolate after it had frozen slightly, oh and I used sugar.  I also added a little dissolved agar agar (I just found this stuff and it's my new thing, gee wonder what this would be like if I added agar agar).  Maybe cause I whipped it a few times after it was in the freezer but it was a perfect consistency for me, i.e. didn't go hard. 

So, maybe not so healthy but at least it doesn't contain any trans fat like the prepackaged equivalent and it costs barely a third of the price.


I liked this a lot, was pleasantly surprised. I used sugar, not a sugar sub. so unfortunately it's not healthy (although it's still pretty low-fat). But to me, it tastes just like store-bought chocolate ice-cream! And I have to say, I thought it was exactly the consistency of ice-cream. I did give it a good stir every 45 minutes or so for the first few hours (I was in the kitchen anyway), so maybe that helped. It got pretty hard overnight but I just defrosted it for a minute and it was good to go.
Also, the recipe calls for a 16oz package of silken tofu, and the only ones I've seen are 12.3oz, so I cut back a little on the sugar (still used 1/4c cocoa).

If I didn't know that this was just tofu with cocoa and sweetener, I'd probably think it was "real" ice-cream.
I'll also try other variations, maybe using those strawberries I have lying around.
Thanks for sharing! And thanks for the picture, too-- there are so many recipes on this site I never thought about trying until I saw the pic!


This recipe is a life saver since I have to walk or ride my bike to the grocery store. Now I can make at home!!

I would add that it's not so much like ice cream as a 'sorbet' type of consistency.  And after it freezes completely (about 8 hours), it is VERY hard. 

I plan to vary the recipe using RUM and other flavors or fresh mint leaves with the chocolate, and instead of coco powder, using frozen berries to make a tofu fruit 'ice cream'. 

Thank you!!!



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