Rich! Smooth Tofu Chocolate Ice Cream

Rich! Smooth Tofu Chocolate Ice Cream

An amazingly rice ice cream with no dairy products! Healthy, yet satisfying. The key is draining the tofu properly.


Firm tofu
1 block (300 g)
Honey (or maple syrup)
3 to 4 tablespoons
Cocoa powder
1 tablespoon
Soy bean miso, brandy - optional


1. Cut the tofu up into 8 pieces or so, boil briefly until heated through, and drain in a colander or sieve.
2. Put a bowl on top of the tofu, and press hard to squeeze out the water.
3. Turn the tofu pieces over once, and squeeze tightly again. It should weigh about 220 to 230 g in the end.
4. Put all the ingredients in a blender or food processor, and puree until smooth. If you are using soy bean miso, add 1/3 teaspoon.
5. Put the puree in a freezer bag and freeze. Massage the bag to soften before eating, or smooth out in a food processor.
6. Variation: If you chill the mixture in the refrigerator, it will be like chocolate mousse.
7. Tofu-cheese ice cream: Rich and Smooth Tofu Cream Cheese Ice Cream. Recipe ID: 1918423.
8. Tofu matcha tea ice cream: Smooth Tofu Matcha Ice Cream. Recipe ID: 1914933.

Story Behind this Recipe

After many experiments, I was able to make a tofu-based ice cream that didn't taste like tofu! Even my daughters, who don't like tofu-tasting sweets, love this.
There are many ways to drain tofu, but squeezing was the easiest method to adjust, so that's what I used.