Vegan protein ice creams

So there’s been a huge hype the past few years with banana nice cream. And although I’ve made a fair few (and I’ll post those recipes too) Sometimes I don’t feel the need to eat that much fruit sugar and carbs in one go. After playing around with different ingredients.  Banana Iceream, coconutcream ice cream, almond milk ice creams… I find alot of the time they either come out icey after being in the freezer and you have to wait for it to melt a little before eating OR its like a bowl of slop that you end up eating like soup. After much trial and error over found that tofu holds the perfect creamy texture, freezes well, and you can eat it straight away! Aaaand they only take a few minutes to make (minus the freezing time) which is only about 2 hours. For those that can stomach a little soy they’re an amazing treat. 

Yes I also know that tofu has had a bit of a bad rep in the last few years with the GMOS and the paleo hype, And the estrogen issues that can come with over doing the soy. So you do need to be careful when choosing brands. Knowing where your products are coming from and check the ingredients!!

Currently living in Asia there is an abundance of soy tofu products and even over here some of the ingredients I’ve seen are scary. But I have found a great organic tofu that I’m more than happy to eat on the reuglar. I’ll post a picture soon x 

** I use a vegan protein powder from Nuewee sweetened using stevia. You can omit protein powder and add vanilla extract and powdered stevia.

On to the ice creams….



200gm soft tofu

1/2 large mango

2 Scoops of protein powder (flavoured or plain)

1 Tbs coconut oil

Blend until smooth pour into popsicle moulds.  Set in freezer for 2 hours.


200g soft tofu

2 tsp raw cacao powder

1/4 banana

1 Tbs coconut oil

2 Tbs protein powder 


200g soft tofu

1/3 pitaya

2Tbs protein powder

1 Tbs coconut oil

Blend until smooth and pour into moulds. Freeze for 2 hours.


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