Here’s a rich and creamy chocolate ice cream made with tofu and soy milk, using just four simple ingredients.
Worried about ice cream loaded with sugar, fats, additives, and the risk of cavities? Let’s make an ice cream that’s actually good for your body — one you’d rather feed to your kids! This dreamy treat is entirely free of dairy, eggs, and even sugar, so it’s guilt-free and perfect for enjoying even on a diet or right before bed.
All you have to do is place all the ingredients in a zipper-lock bag, give it a good knead, and freeze it! It’s a revolutionary recipe that’s so safe and wholesome, you’ll want to make it with your kids.
Surprisingly rich and silky-smooth, this authentic chocolate ice cream uses only four simple ingredients you’d never guess — making it easy to whip up at home.
Table of Contents
The Story Behind This Recipe
This ice cream recipe features tofu as one of its main ingredients.
In Japan, tofu is said to have been introduced by Chinese monks during the Nara and Heian periods. Originally, it became popular among monks as part of shojin ryori (Buddhist vegetarian cuisine), and by the Edo period, it had spread to the general population.
Even though tofu has been around for centuries, it continues to evolve and remains a hot trend in Japan today.
For example, a recent hit in Japanese convenience stores and supermarkets is the tofu bar — a handheld, seasoned tofu snack designed as a convenient way to get a protein boost in a busy modern lifestyle. It comes in a variety of flavors, including kelp (kombu), basil salt, and even sweet versions like gateau chocolat.
Other unique tofu products have also emerged, such as tofu that tastes like foie gras, tofu that mimics the flavor of cheese, and noodles made from tofu. These innovative tofu-based products keep coming out year after year.
The rich chocolate ice cream we’re introducing today is another example of this ongoing innovation — a delicious, modern recipe that puts tofu center stage!
Ingredients (Serves 2-3)
- Tofu - 3.5 oz / 100 g
(drained thoroughly; using well-drained tofu makes the ice cream richer and smoother) - Soy milk yogurt - 1.4 oz / 40 g
- Banana - 1 (net weight: 3.5 oz / 100 g)
(since no sugar is used in this recipe, choose a banana with sugar spots and fully ripe for best flavor; if you’re a banana lover, adding a second banana will enhance the flavor and make it more like a chocolate-banana ice cream!) - Cocoa powder - 0.7–0.9 oz / 20–25 g
(use 20 g for a sweeter, kid-friendly ice cream; use 25 g for a slightly bitter, more refined adult flavor. For an adult version, adding 1–2 tsp of rum will elevate it even further!)
Instructions
| 1 |  |
Place all the ingredients into a zip-top freezer bag. Tip If the banana isn’t sweet enough for your liking, add about 1 tablespoon of sugar or maple syrup to taste. |
| 2 |  | Squeeze and knead the bag with your hands until the banana pieces are fully broken down and the mixture is smooth and evenly colored. |
| 3 |  | Flatten the mixture in the bag and place it in the freezer to set. |
| 4 |  |
Take the bag out of the freezer several times during the freezing process and knead it again. Tip Kneading it a few times while freezing will create a smoother, creamier texture. |
| 5 |  | Scoop the finished ice cream into bowls and enjoy! |
Top Spots in Japan We Recommend — Supermarket
In Japanese supermarkets, you will always find a dedicated tofu section.
In larger supermarkets, you’ll also find a wide variety of tofu-based products like tofu bars, tofu noodles, tofu hot pots, and tofu gratins.
Most of these products can be eaten as is or require just a quick spin in the microwave, making them very easy to prepare.
These convenient products are a perfect way to experience Japan’s ongoing culinary innovation.
If you’re curious, be sure to check out a larger supermarket when you’re in Japan!
