Vegan Protein Ice Cream (With Silken Tofu)

Name: Vegan Protein Ice Cream (With Silken Tofu)
Prep time: 15 min
Total time: 3 h 15 min
Ingredients: 28 oz. silken tofu, drained (see Note 1); ⅓ cup plus 1 Tbsp natural peanut butter, salted; ¾ cup sugar; 4 Tablespoons powdered peanut butter, unsweetened, or a vegan protein powder (I used PB2 Pure; see Note 2); 1 to 2 Tablespoons maple syrup, optional; 1 Tablespoon vanilla extract; ¼ teaspoon sea salt; ¼ cup melted refined coconut oil, optional (see Note 3)

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Prep Time: 15 minutes

Total: 195 minutes

Servings: 8

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Vegan Protein Ice Cream (With Silken Tofu)

Ingredients

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28 oz. silken tofu, drained (see Note 1)⅓ cup plus 1 Tbsp natural peanut butter, salted¾ cup sugar4 Tablespoons powdered peanut butter, unsweetened, or a vegan protein powder (I used PB2 Pure; see Note 2)1 to 2 Tablespoons maple syrup, optional1 Tablespoon vanilla extract¼ teaspoon sea salt¼ cup melted refined coconut oil, optional (see Note 3)

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Instructions

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Step 1

If using an ice cream maker with a removable canister, be sure to freeze the canister for at least 24 hours before making ice cream.

Step 2

In a blender combine all ingredients except the oil. Blend on high speed until completely smooth. With the blender running, drizzle in the melted oil.

Step 3

Churn the mixture according to the instructions for your ice cream maker. At this point the ice cream will be similar to soft serve. Transfer the ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours. Note that once the protein ice cream has been in the freezer overnight, it is too firm to scoop straight from the freezer. Let it soften at room temperature for 10 to 15 minutes before serving.