Vegan Ice Cream

Equipment note: requires ice cream maker and a blender


  1. 2 blocks Weekday Food chickpea tofu – we recommend Fine Sea Salt
  2. ½ cup plus 2 tablespoons organic or granulated sugar
  3. ½ teaspoon kosher salt
  4. 1 vanilla bean, split lengthwise
  5. ¾ cup refined coconut oil, melted, cooled slightly


  1. Remove tofu from package. Blend tofu, sugar, salt, and seeds from vanilla bean all together in a blender. With motor running on medium, slowly drizzle in coconut oil and purée until thick and creamy, being careful not to overblend or the mixture will curdle.
  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.
  3. Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

Adapted from Bon Appetit
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