Ready to make tofu ice cream at home? In this post I share a big list of tofu ice cream recipes, all dairy-free and vegan! The best part is, if you use the Instant Pot InstantChill Ice Cream Maker like I do, you don’t have to pre-freeze anything. These vegan dairy free ice cream recipes can be made in about 30 minutes from start to finish.

Why Silken Tofu for Vegan Ice Cream Recipes?

• Silken tofu creates a texture similar to soft-serve or gelato, especially when combined with sugar and a small amount of fat.
• The key is blending until completely smooth before chilling and churning.
• It’s also packed with protein and much lower in fat than coconut or cashew ice creams.

Why use Instant Pot Ice Cream Maker instead of other machines?

• You don’t have to refrigerate it first if you’re using the InstantChill. Other machines usually require pre-freezing.
• I included a refigerated-first step below because many traditional ice cream makers perform best when the base is thoroughly chilled before churning. A colder base freezes faster, which generally produces smaller ice crystals and a smoother texture.
• The InstantChill is designed differently and can chill and freeze the mixture as it churns, so a pre-chill isn’t always necessary.

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InstantChill Tofu Ice Cream Base (No Pre-Chilling)

This dairy-free, vegan ice cream base recipe is packed with protein and can be made oil-free. No coconut, no cashews. Just tofu and sugar, and optional flavorings! Use this base recipe in the following recipes to make a variety of flavors!

Ingredients

• 16 oz silken tofu
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp neutral oil (optional)

Instructions

1. Add all ingredients to a blender.
2. Blend until completely smooth, about 60 seconds.
3. Pour directly into the InstantChill.
4. Run the Ice Cream program.
5. Serve immediately as soft serve or freeze 1–2 hours for a firmer texture.

Silken Tofu Ice Cream Base Recipe (without InstantChill)

Makes about 1 quart

Ingredients

• 16 ounces silken tofu (1 package depending on size)
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons neutral oil (optional, for richer texture)

Instructions

1. Drain excess liquid from the tofu.
2. Add tofu, sugar, vanilla, salt, and oil to a blender.
3. Blend for 1 to 2 minutes until completely smooth.
4. Refrigerate for at least 2 hours or overnight (optional if using InstantChill Ice Cream Maker).
5. Pour into the Instant Pot InstantChill and churn according to the manufacturer’s directions.
6. Serve immediately for soft-serve texture or freeze 2 to 4 hours for a firmer scoop.

Recipe Notes

• For the creamiest texture, use shelf-stable or refrigerated silken tofu rather than firm tofu.
• Adding 2 tablespoons of refined coconut oil or neutral vegetable oil improves scoopability.
• A pinch of xanthan gum (1/8 teaspoon) can reduce iciness if desired.
• Approximate protein: 18 to 22 grams for the entire batch depending on tofu brand.

Chocolate Silken Tofu Ice Cream

One of the most searched ice cream flavors. Tastes similar to chocolate pudding frozen into ice cream.

Ingredients

• Base recipe
• 1/3 cup cocoa powder
• 1 teaspoon vanilla extract
• Optional: 1/2 cup dairy-free chocolate chips added during the last few minutes of churning

Notes

1. Blend cocoa powder directly with the tofu mixture.

Strawberry Silken Tofu Ice Cream

Perfect for summer days!

Ingredients

• Base recipe
• 1 cup strawberries
• 1 tablespoon lemon juice

Instructions

1. Blend strawberries with the base mixture.
2. For stronger strawberry flavor, cook berries briefly into a quick sauce and cool before blending.

Cookies and Cream Tofu Ice Cream

A very popular family flavor.

Ingredients

• Base recipe
• 12 chocolate sandwich cookies, crushed

Instructions

1. Prepare base recipe.
2. Fold in crushed cookies during the last few minutes of churning.

Peanut Butter Cup Tofu Ice Cream

High-protein flavor that most people enjoy!

Ingredients

• Base recipe
• 1/2 cup peanut butter
• 1 teaspoon vanilla
• Optional chopped peanut butter cups

Instructions

1. Blend peanut butter into the base.
2. Add chopped peanut butter cups during churning.

Vegan Birthday Cake Ice Cream

A party favorite!

Ingredients

• Base recipe
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons rainbow sprinkles

Instructions

1. Blend extracts into the base.
2. Add sprinkles during the final minute of churning.

Mango Pineapple Sea Moss Ice Cream

This one is unique if you’re already using sea moss as a nutritional supplement. The sea moss helps create a smoother texture and can reduce ice crystals.

Ingredients

• Base recipe
• 1/4 cup pineapple-mango sea moss gel
• 1 cup frozen mango
• 1 tablespoon lime juice

Instructions

1. Blend everything until smooth.
2. Churn in the InstantChill.\

Cookie Dough Ice Cream

Cookie dough ice cream made with Trader Joe’s Cookie Butter!

Ingredients

• 16 oz silken tofu
• 3/4 cup sugar
• 1/2 cup Trader Joe’s Cookie Butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• Blend until smooth and churn in the InstantChill.
• You could also swirl in an extra 1/4 cup of warmed cookie butter during the last minute of churning for a ribbon effect

Check price of InstantChill on Amazon >

Further reading:

• Big List of Vegan Rolled Ice Cream Recipes (using the InstantChill!)
• My Simple InstantChill Juice Sorbet Recipe Formula
• Instant Pot InstantChill Review: Is It Worth Buying? Is It Better Than NinjaCreami?

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