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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: 


This stuff is amazing!  I used real sugar, not a substitute.  My only suggestion about this is, if you don't like things too sweet, hold back on the sugar slightly and add to taste, because it did verge on too sweet. 

It was quick to make and has a very nice chocolate taste.  I thought this wouldn't be that great because it would be too icy, and yes, it is more icy than regular "ice cream", but it wasn't too icy, and was still really enjoyable and refreshing.  It had a bit of "lite" taste to it, but not in a bad way, and anyways, that's to be expected if you're using tofu as your only source of fat.

For reference, it takes about 3 hours in a moderately cold freezer to harden enough, and it does get really hard (low fat content), but it melts quickly once you bring it back to room temperature. 

Overall, great recipe, terrific way to satisfy a chocolate ice cream craving if don't want to go to the store, and you can probably make this way cheaper than buying ice cream!! 



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