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Tofu Chocolate Ice Cream (no dairy)

What you need: 

1 box (12 ounces) silken tofu (I use Mori Nu soft silken tofu, do not use low fat), do not drain
1 (12 ounce) bag vegan chocolate chips, melted on low heat and cooled
1-2 tablespoons vanilla
1 cup nondairy milk (I use rice)

What you do: 

1. Put the tofu in a blender and process until very smooth. Add the melted, cooled chocolate and process until well combined; you will have to stop and scrape the sides of the blender.
2. Add the milk and vanilla and process until well blended. Pour into a covered container and chill until ready to use.
3. Freeze in an ice cream freezer according to manufacturer directions. This makes a lot of tofu ice cream mix so you may only be able to freeze part of it.
I use my Donvier, which is really easy, I have ice cream in 15 minutes without ice, salt or a lot of cranking. My family loves this recipe and it can even be made with melted high quality white chocolate. Enjoy!

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


"The recipe sounds great, howe'ver:  Mori Nu Soft Silken Tofu This isn't something I'm familiar with - I'm guessing that it is a brand name, and a brand that isn't available up here (Oz).  (Yes, up. Northern Hemispherians have been looking at the world upside down for centuries...)  Anyway, can someone elaborate/translate this one for me? I'd really like to give this recipe a try."
Hi Antarius,
MuNori tofu is a very smooth tofu sold in 12 oz. aseptic boxes.  I think you could substitute 12 ounces of any smooth textured, full fat (not "lite") tofu, and have no difference at all.


this looks delicious. i think i am going to have to try making it. so much better than so delicious which has NO calcium in it :(


Can you make this without an ice-cream maker? I've heard that other ice-cream recipes work without a maker if you take them out every 1/2 hour and stir them - could you do that with this one? It sounds nice and might save us a few bucks rather than buying Swedish Glace.


This is the first recipe that I've tried with my new ice cream freezer. I am in love with it!
I only had firm silken, so I added an extra cup of soy milk to thin it out. I also left out the vanilla
and added some chopped cherries. It is so good! I think I'll try reducing the chocolate next time to
make it *slightly* healthier (and cheaper). Has anyone tried it with half a bag?
It was also a delicious mousse before freezing. This is really like two great recipes in one.



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