Tofu Ice Cream

Prep time:  5 minutes     |    Freezing Time: Overnight    |    2nd Prep Time: 5 minutes   

Cooking time:  0 minutes     |     Yields: 6 people


18 ounces silken tofu, well chilled, divided
3 tablespoons honey 
1/4 teaspoons vanilla extract
1/8 teaspoon salt


  1. Combine 12 ounces tofu, honey, vanilla and salt in a blender and puree for about 1 minute.
  2. Transfer to a covered container and place in the freezer overnight.
  3. Next day, cut the frozen tofu into small chunks.
  4. Puree remaining 6 ounces of tofu that is not frozen in the blender until smooth.
  5. While pureeing at high speed, add a few chunks of the frozen tofu at a time into the blender until all has been added and the mixture is smooth and thick.
  6. Serve immediately.


Top with chopped raw nuts, carob chips or fresh berries.

Recipe made available by the Institute for Integrative Nutrition.