Description
A creamy and nutritious vegan ice cream made with silken tofu and peanut butter, perfect for satisfying cravings without guilt.
Ingredients
Scale
- 28 oz. silken tofu, drained
- â…“ cup plus 1 Tbsp natural peanut butter, salted
- ¾ cup sugar
- 4 Tablespoons powdered peanut butter, unsweetened, or vegan protein powder
- 1 to 2 Tablespoons maple syrup, optional
- 1 Tablespoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup melted refined coconut oil, optional
Instructions
- If using an ice cream maker with a removable canister, freeze the canister for at least 24 hours before making ice cream.
- In a blender, combine all ingredients except the melted oil. Blend on high speed until completely smooth.
- With the blender running, drizzle in the melted oil until fully incorporated.
- Churn the mixture according to the instructions for your ice cream maker. The texture will be similar to soft serve initially.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours to firm up.
- Once frozen overnight, let the ice cream soften at room temperature for 10 to 15 minutes before serving.
Notes
Ensure the silken tofu is well-drained to avoid icy texture. Adjust sweetness with maple syrup as desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 24g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg