Tofu Chocolate Ice Cream with Mixed Berry Sauce and Whipped Coconut Cream

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  • Level: Easy
  • Total: 6 hr 35 min (does not include overnight chilling time for coconut milk; includes freezing time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Ice Cream:

One 13.5-ounce can coconut milk, chilled overnight

3/4 cup agave syrup 

One 16-ounce package silken tofu 

1/2 cup cocoa powder 

1 tablespoon coconut oil 

1 teaspoon vanilla bean paste 

Pinch kosher salt 

Mixed Berry Sauce:

One 12-ounce package frozen mixed berry blend

1/2 cup agave syrup

2 tablespoons lemon juice 

Directions

  1. For the ice cream: Place a metal loaf pan in the freezer to chill.
  2. Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
  3. Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
  4. For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
  5. Scoop the ice cream into bowls and top with the berry sauce.