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Epicurious

Coffee Soy Vegan Ice Cream

Image may contain Food Creme Dessert Cream Human Person and Ice Cream
Alex Lau

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Recipe information

  • Yield

    Makes 1 quart

Ingredients

1 pound silken tofu
½ cup plus 2 tablespoons organic or granulated sugar
4 tablespoons instant espresso powder
½ teaspoon kosher salt
1 vanilla bean, split lengthwise
¾ cup refined coconut oil, melted, cooled slightly

Special Equipment

An ice cream maker

Preparation

  1. Step 1

    Place tofu, sugar, espresso powder, and salt in a blender. Scrape in seeds from vanilla bean; reserve pod for another use. Purée until smooth, about 15 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy, being careful not overblend or mixture will break and curdle.

    Step 2

    Immediately process tofu mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.

    Step 3

    Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

    Step 4

    Do Ahead: Ice cream can be made 1 month ahead; keep frozen.

TagsIce CreamFrozen DessertDessertCoffeeBeveragesTofuSummerVeganDairy FreeGluten FreeBon Appétit
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