This Ninja Creami tofu recipe turns a simple block of tofu into a creamy, smooth frozen dessert with a light, rich texture. It’s a great option when you want a high-protein, dairy-free base that can be flavored in endless ways and topped with your favorite mix-ins.
Ingredients
- 14 ounces silken tofu
- 1/2 cup milk, dairy or dairy-free
- 2 to 3 tablespoons honey, maple syrup, or sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional mix-ins:
- Chocolate chips
- Crushed cookies
- Fresh berries
- Peanut butter swirls
- Chopped nuts
- Coconut flakes
- Caramel drizzle
- Fruit preserves
Instructions
- Blend the base.
Add the silken tofu, milk, sweetener, vanilla extract, and salt to a blender. Blend until completely smooth and creamy. Stop and scrape down the sides if needed so there are no remaining tofu bits. - Taste and adjust.
Taste the mixture before freezing. Add a little more sweetener if you want it sweeter, or a little more vanilla if you want a stronger flavor. The base should taste slightly sweeter than you want the final dessert to taste because freezing dulls sweetness. - Pour into the pint.
Transfer the mixture into the Ninja Creami pint container. Make sure it stays below the MAX FILL line. Leave a little room at the top if you want to add mix-ins later. - Freeze completely.
Place the lid on the pint and freeze it upright for at least 24 hours. For the best texture, freeze it on a level surface so the mixture sets evenly. - Spin in the Ninja Creami.
Remove the pint from the freezer and place it into the outer bowl assembly. Attach the lid and process it using the Lite Ice Cream or Ice Cream setting depending on the texture you want. - Check the texture.
After the first spin, the mixture may look crumbly or a little dry. This is normal with tofu bases. Use a spoon to check the center before deciding whether it needs more liquid. - Re-spin if needed.
If the texture is not creamy enough, add 1 to 2 tablespoons of milk and run the Re-spin cycle. Repeat once more if necessary until smooth and scoopable. - Add mix-ins.
If you want extra texture, make a small well in the center of the ice cream, add your mix-ins, and run the Mix-ins cycle to distribute them evenly. - Serve.
Serve immediately for a soft-serve texture, or freeze for 30 to 60 minutes if you want a firmer scoop.
Recipe Tips
- Silken tofu works best because it blends the smoothest.
- Vanilla and chocolate are both easy flavor directions for this base.
- If you want a richer dessert, use a slightly smaller amount of milk.
- Tofu pairs especially well with fruit, chocolate, and nut butter mix-ins.
- A pinch of salt helps balance the flavor and makes the sweetness stand out more.