Chocolate Peppermint Tofu Ice Cream is an amazingly simple vegan ice cream with rich chocolate taste and refreshing peppermint flavor. It’s made with tofu and almond milk, sweetened with maple syrup, and even for non-vegans is a great substitute for regular ice cream when you want something light without as much fat and calories.
There are many good ethical reasons to become a vegan but more and more people are choosing veganism because they believe plant-based diets are healthier. In addition, allergies and food intolerances (especially dairy related) are on the rise in the US and this too, is increasing the demand for vegan food.
The base of Chocolate Peppermint Tofu Ice Cream is made with silken tofu. Be sure to use the refrigerated variety of silken tofu for this recipe, which is typically of higher quality than unrefrigerated boxed tofu. Silken tofu has a softer, more custard-like texture than regular tofu so it works well in recipes where a creamy consistency is desired.
If you’re vegan, or have been advised to give up dairy, you’re probably missing ice cream. I guarantee you’ll be missing it a lot less after you try Chocolate Peppermint Tofu Ice Cream. It’s not quite as creamy as the dairy filled version, but it will most definitely satisfy your ice cream craving.
- 16 ounces silken tofu - refrigerated variety
- ½ cup unsweetened almond milk
- 3 tablespoons coconut oil, melted
- ¾ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 1 tablespoon peppermint extract
- 1 tablespoon vanilla extract
- Pinch of salt
- Combine all ingredients in the work bowl of a food processor and blend until smooth. Refrigerate for at least 3 hours, preferably overnight.
- Pour mixture into an ce cream maker and process for 15 minutes or until the mixture has the consistency of ice cream. Makes 8 - ½ cup servings
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Healthy chocolate mint ice cream? Yes please! I would have never thought of using tofu for ice cream. What a creative use for it! The combo of chocolate and mint is so good 🙂
Thanks Natanja. Yes chocolate and mint is so good. Peppermint patties and thin mint cookies are among my favorite treats so I thought it would be fun to put this fabulous flavor combination into a healthy ice cream. Glad you like it!
Ok, I can’t wait to try this! Love the healthy ingredient list! It looks so creamy & delicious! Pinning for later.
Love the use of tofu for a frozen dessert treat! Many variations of this are possible. I used a couple of small bananas and a couple of dates instead of the coconut oil and maple syrup, and that worked fine.
What a great substitution! Glad you like the recipe Catherine!
Hi, I’d love to make this but I don’t have an ice cream machine. Can I skip this step, or should I freeze it in an ice cube tray and put the cubes in a food processor or blender on low? Thank you.
Hi Denise – I’ve only made this ice cream with an ice cream maker but I’ve seen the technique you describe used before and I don’t see any reason why it wouldn’t work. The ice cream might not be quite as creamy as when made with an ice cream maker, but the flavor should still be great. Hope that helps!