Thanks to my aunt I have a half gallon electric ice cream freezer that is perfect for making this rich treat. You can’t taste the tofu but it gives this a wonderful creamy texture.
Ingredients
- 1 cup peanut butter (natural, no added sugar)
- 1 16 oz. package soft tofu, drained
- 3-4 over-ripe bananas
- 1/3 cup cocoa powder
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup unsweetened almond milk
Instructions
- Place all ingredients in a blender and blend until smooth.
- Add mixture to a half gallon ice cream freezer.
- Add additional almond milk to fill freezer.
- Churn per your freezer's instructions.
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants
Notes from the chef:
- Any plant-based milk will work – soy, cashew, oat, rice.
- Add cocoa nibs or use as topping for added chocolate flavor.
- Store leftovers in the freezer.
I have been looking for a healthy recipe for ice cream. This is great! I can’t wait to try it!
Let us know how it turns out!