Why do I need to refrigerate the can of coconut milk?

Refrigerating the can of coconut milk allows the thick cream to separate from the water, making it easier to spoon out the concentrated cream for a richer ice cream base.

What is the purpose of adding pureed soft tofu to this ice cream?

Pureed soft tofu contributes to the incredibly smooth, creamy texture of this vegan ice cream, acting as a dairy-free thickener and emulsifier.

Why does this recipe involve multiple freezing and processing steps?

The multi-stage freezing and processing (stirring after 1.5 hours, then blending after initial freeze, then final freeze) helps break up ice crystals, resulting in a much smoother, soft-serve-like consistency.

How long does it take for this coconut ice cream to fully freeze?

After the initial 1.5-hour stir, the ice cream needs 5-8 hours (or overnight) to fully freeze, followed by another 2 hours after the final blending step.

Can I use a different sweetener instead of agave nectar?

While the recipe specifies agave nectar, you could experiment with other liquid sweeteners like maple syrup, though the exact sweetness and final texture might vary slightly.

12.1K Views 14 years ago

Coconut Ice Cream
[Vegan]

Name: Coconut Ice Cream [Vegan]
Cook time: 30 min
Yield: 2 cups
Ingredients: 1 can Coconut Milk (full fat); 1 ¼ cups Pureed Soft Tofu; 1/3 cup Agave Nectar; ½ tsp Ground Vanilla Beans (or 1 tsp Vanilla Extract)

SW By: Starr Wong

Author Bio

Hi, my name is Starr. I'm an ethical vegan and avid dessert lover from Canada.... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Scoops of creamy vegan coconut ice cream, made with tofu, served in a bowl with a spoon, ready to enjoy.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Coconut Ice Cream [Vegan]

2 cups

Dairy Free

Ingredients You Need for Coconut Ice Cream [Vegan]

1 can Coconut Milk (full fat)
1 ¼ cups Pureed Soft Tofu
1/3 cup Agave Nectar
½ tsp Ground Vanilla Beans (or 1 tsp Vanilla Extract)

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Coconut Ice Cream [Vegan]

Refrigerate the can of coconut milk for a few hours or overnight. Do not shake the can, as you want the cream to separate from the water.
Open the can, and spoon out the cream. Measure ¾ cup of the cream (I got more than enough cream from my can, but if you are a little short, supplement with the remaining water). Discard water or save for another recipe. Set cream aside.
In a food processor or blender, puree tofu, scraping down sides to ensure no lumps.
Add coconut cream, agave nectar, and vanilla. Process until thoroughly combined and smooth.
Spoon into prepared pan, and smooth top.
Pour mixture into a shallow container (with lid) and place in freezer. After about 1 ½ hours, stir mixture and return to freezer until fully frozen (this could take 5 – 8 hours, I left it overnight).
Remove from freezer and allow to soften at room temperature for 10 - 15 minutes. Spoon into food processor or blender and process until smooth (will look like soft serve).
Pour into container and freeze fully (about 2 hours).
For best texture, allow the ice cream to rest at room temperate for about 5 minutes before serving.