If you’re curious about making ice cream with tofu but aren’t sure what to expect, this Chocolate Tofu Ice Cream is a fun recipe to try. It’s creamy, chocolatey, and surprisingly satisfying, although you may notice a subtle tofu flavor depending on the tofu you use.

The recipe combines low-calorie, high-protein silken tofu with full-fat coconut milk, Dutch-process cocoa powder, maple syrup, vanilla, and a small pinch of salt. Together, these ingredients create a smooth frozen dessert with a rich chocolate flavor and a creamy consistency.

It’s a lighter homemade ice cream option that gives you some extra protein from the tofu while keeping the ingredient list simple.

A Slightly Lighter Ice Cream?

Like most homemade ice cream recipes, this one doesn’t contain a lot of extra air from churning. Because of that, a half-cup serving can weigh around 4 ounces, or approximately 114 grams.

I personally prefer measuring ice cream by weight rather than volume. When the calories from all the ingredients are divided by the total weight, this recipe comes out to roughly 40 calories per 28 grams, or about one ounce by weight.

That means a half-cup serving may land somewhere around 160 to 170 calories, although the exact amount will depend on your ingredients and serving size. For the most accurate nutritional information, weighing your finished ice cream and calculating the portions yourself is the best approach.

Choosing the Right Silken Tofu

Silken tofu is the ingredient that gives this ice cream its unique texture. I especially like using silken tofu in frozen desserts and smoothies because it blends into a smooth, creamy base without requiring much effort.

You can use shelf-stable boxed silken tofu, such as Mori-Nu, which is often found in the Asian foods section of grocery stores. Refrigerated silken tofu can also work well.

One important thing to remember is freshness. Tofu can develop an unpleasant sour or stale flavor if it isn’t fresh, and that flavor can become very noticeable once it is frozen into ice cream.

For the best results, check the tofu carefully before using it. Even if it is technically within the expiration date, trust your senses if the smell or flavor seems off. Fresh tofu will give you a much cleaner-tasting dessert.

Dutch-Process Cocoa Powder

Cocoa powder gives this ice cream its deep chocolate flavor and dark color. Dutch-process cocoa works particularly well because it has a smooth, mellow chocolate taste.

You can use your favorite unsweetened cocoa powder if you don’t have Dutch-process cocoa available. The recipe uses about 3 tablespoons, but you can adjust the amount depending on how intense you want the chocolate flavor.

If you love dark chocolate, adding a little extra cocoa powder can make the finished ice cream richer and more chocolate-forward.

Maple Syrup for Sweetness and Texture

Maple syrup adds sweetness while also helping create a smoother frozen texture. The maple flavor itself is fairly subtle once combined with the chocolate and other ingredients, although the exact flavor can vary depending on the brand you use.

For this recipe, you’ll want approximately 120 grams of maple syrup. You can also experiment with agave syrup or use a combination of maple and agave if you prefer.

I would be cautious about replacing the maple syrup with a low-sugar syrup without testing the recipe first. Liquid sweeteners can affect both the sweetness and texture of homemade ice cream, so changing this ingredient may result in a harder or icier dessert.

Why Full-Fat Coconut Milk Works Best

Coconut milk provides the fat that helps make this tofu ice cream smooth and creamy. I recommend using full-fat canned coconut milk rather than light coconut milk.

The recipe uses around 6 ounces of coconut milk, but you can adjust the amount slightly depending on the consistency you prefer. Adding a little more can make the mixture richer, while reducing it slightly can give you a more concentrated chocolate flavor.

Since coconut milk contributes much of the fat in this recipe, using a full-fat variety is important for getting a creamy frozen texture instead of something overly icy.

How the Ingredients Work Together

Each ingredient has an important role in the finished dessert. Silken tofu provides protein and a creamy foundation, while coconut milk contributes richness. Cocoa powder brings the chocolate flavor, maple syrup provides sweetness and helps with texture, and vanilla rounds everything out.

A small pinch of salt may seem insignificant, but it helps balance the sweetness and intensify the chocolate flavor.

The result is a homemade frozen dessert that is creamy, chocolatey, and a little different from traditional ice cream. If you enjoy experimenting with lighter desserts and don’t mind the subtle flavor of tofu, this Chocolate Tofu Ice Cream is definitely worth trying.

Chocolate Tofu Ice Cream

This easy Chocolate Tofu Ice Cream is rich, creamy, and surprisingly simple to make. Silken tofu gives it a smooth texture, while Dutch-process cocoa and maple syrup create a deep chocolate flavor. Everything comes together in a blender before being churned in an ice cream maker, making this a simple homemade dessert for chocolate lovers.

Prep Time: 10 minutes
Cook Time: 1 minute
Freeze Time: 20 minutes
Total Time: 31 minutes
Course: Dessert
Cuisine: American
Servings: 4 (½-cup servings)
Calories: 114 kcal

Equipment

• Ice cream maker
• Blender

Ingredients

• 6 ounces full-fat coconut milk
• 12 ounces silken tofu
• 3½ tablespoons Dutch-process cocoa powder
• ⅓ cup maple syrup
• 1½ teaspoons vanilla extract
• 1/16 teaspoon salt

Instructions

1. Add the coconut milk, silken tofu, cocoa powder, maple syrup, vanilla extract, and salt to a blender.
2. Blend until the mixture is completely smooth and creamy.
3. Taste the mixture and adjust the sweetness if needed. Add a little more maple syrup for extra sweetness or a small amount of coconut milk if you find it too sweet.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Serve immediately for a soft-serve consistency, or transfer the ice cream to a freezer-safe container and freeze until firm.
6. If the ice cream becomes very hard after freezing, let it sit at room temperature for several minutes to soften before serving. You can also soften it briefly in the microwave using a very low setting.

Notes

• Measuring the maple syrup by weight gives the most consistent results. Use about 120 grams, which is a generous ⅓ cup.
• Full-fat coconut milk provides a richer and creamier texture.
• Make sure the tofu is blended completely smooth before churning for the best consistency.
• The ice cream firms up considerably in the freezer, so allow it to soften slightly before scooping.

Nutrition

Per ½-Cup Serving

• Calories: 114 kcal
• Carbohydrates: 20g
• Protein: 4g
• Fat: 8g