Rich and Smooth Tofu Cream Cheese Ice Cream

Rich and Smooth Tofu Cream Cheese Ice Cream

This ice cream has an amazing richness and smoothness even without any dairy!
This is a healthy cheese flavored ice cream.
The key is to drain the tofu properly.


Firm tofu
1 packet (300g)
Honey (or maple syrup)
3-4 tablespoons
Lemon juice
1 tablespoon
Grated lemon peel
a pinch
White miso
1 teaspoon


1. Break the tofu into about 8 pieces, 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 repeat. the tofu should weigh about 220-30g once completely drained.
4. Put all the ingredients in a blender or food processor, and blend until smooth.
5. Put the blended tofu in a freezer bag and freeze. Massage the bag to soften before eating, or for a smoother texture, pulse the mixture in a food processor.
6. Variation: Freeze together with diced fruit and stir well.

Story Behind this Recipe

While experimenting to make a tofu-cream that doesn't smell like tofu, I put it in the freezer to chill it quickly. It turned into ice cream... and my daughters loved it! You can barely notice the tofu smell.

There are various ways to drain tofu, but squeezing was the easiest and fastest method to adjust (the amount of water to drain), so that's what I've been using.