Pineapple Tofu Ice Cream
Indulge in the creamy, tropical delight of Pineapple Tofu Ice Cream, a vegan dessert that’s as refreshing as it is wholesome. This non-dairy ice cream combines the vibrant sweetness of fresh pineapple with the silky smoothness of silken tofu and coconut cream, creating a luscious treat that’s naturally dairy-free and packed with flavor. Sweetened with maple syrup and brightened by a touch of lemon juice and vanilla, this recipe is perfect for those who crave a guilt-free dessert option with a rich, velvety texture. With no ice cream maker required, you can whip up this frozen masterpiece using simple methods right at home. Serve it in scoops, cones, or dress it up with a sprinkle of toasted coconut, and enjoy a bowl of tropical bliss that’s perfect for summer days or any time you need a sweet escape.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Fresh pineapple chunks
- 1 block (about 14 ounces) Silken tofu
- 1 cup Coconut cream
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch (optional, for thicker texture)
- 0.5 cup Ice cream salt or rock salt (optional, for freezing method)
- 4 cups Ice cubes (optional, for freezing method)
Directions
Step 1
Prepare the pineapple by peeling, coring, and cutting it into small chunks. Measure out 2 cups of pineapple chunks and set aside.
Step 2
In a blender or food processor, combine the pineapple chunks, silken tofu, coconut cream, maple syrup, vanilla extract, and lemon juice.
Step 3
Blend the mixture until completely smooth and creamy. Taste and adjust the sweetness as needed by adding a little more maple syrup.
Step 4
If using cornstarch for a thicker texture, dissolve the cornstarch in 2 tablespoons of cold water and stir it into the blended mixture.
Step 5
Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically lasting 20-25 minutes, until it reaches a thick ice cream consistency.
Step 6
If you do not have an ice cream maker, pour the mixture into a freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for 2-3 hours to break up ice crystals and achieve a creamy texture.
Step 7
For an old-fashioned method using rock salt and ice, place the ice cream mixture in a smaller sealed container, then place it inside a larger container filled with ice and rock salt. Shake the containers vigorously for 20-30 minutes until the mixture becomes ice cream.
Step 8
Once the ice cream reaches the desired consistency, transfer it to a lidded container and store it in the freezer for at least 2 hours to firm up.
Step 9
Allow the ice cream to sit at room temperature for 5 minutes before serving for easier scooping. Serve in bowls or cones and garnish with fresh pineapple or toasted coconut if desired.
Nutrition Facts
| Serving size | (2119.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1464.4 |
| Total Fat 50.3g | 0% |
| Saturated Fat 39.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 46045.3mg | 0% |
| Total Carbohydrate 237.0g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 212.0g | |
| Protein 26.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1470.7mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1116.6mg | 0% |
Source of Calories