Peanut Butter Tofu Ice Cream


This is a great recipe for people who avoid dairy on the regular and need a chemical-free alternative to ice cream. It’s also a great recipe for people who don’t avoid dairy but are dieting! I wont give an official calorie count for this recipe because it can change a lot depending on what kind of peanut butter / tofu / sweetener you use.

Even if you’re not a fan of tofu, this recipe is amazing. I started experimenting with tofu in desserts last year thanks to Peas and Thank You, and this was a winner too!

It all happens in the food processor and if you have teeny tiny little containers like these it measures out to about 100 calories per serving!

Peanut Butter Tofu Ice Cream

13.5 oz package of silken tofu
4 tablespoons organic chunky peanut butter (can be smooth if you don’t want peanut chunks)
2/3 cup agave / maple syrup / Joseph’s Original Sugar Free Maple Syrup <- that's what I used 1 medium ripe banana Blend it all together in the food processor and divide it into 10 servings. Freeze overnight and voila! It gets harder than regular ice cream, so take it out a little before you want to eat it and let it warm up and melt a bit. So good. Even if you end up having more than one, it's still a lot less calories than a bowl of ice cream.

Peanut Butter Tofu Ice Cream
Peanut Butter Tofu 'Ice Cream'
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