Tangy Coconut Ice Cream

28 Aug

My version of a banana split with the coconut/almond ice cream

Last Sunday, I decided to try out a new recipe for coconut ice cream– with an extra protein boost from silken tofu! I know it sounds like it would taste disastrous, but I promise, it actually stood the test. and who doesn’t like extra protein in their desserts?

The almond extract neutralized the tofu flavor, and the coconut flake added a nice texture. This is a tangy add to bananas and chocolate sauce, but also tastes great with berries– or on top of peach cobbler.


  • 1 box silken tofu
  • 1 can lite coconut milk
  • 1/2 c milk (almond or coconut), or as much as 1 c, if you want more volume
  • 1/2 c unsweetened coconut flake
  • juice of 2 limes (you could add another if you want it extra limey)
  • 1 tsp almond extract (or to taste)


  • Blend everything in a blender.
  • Freeze in your ice cream maker according to instructions.

One Response to “Tangy Coconut Ice Cream”


  1. Melt-in-your-mouth Peach Cobbler « Kitchen Mess - August 28, 2012

    […] to be peach cobbler. The peaches in this recipe basically melted in my mouth. And I ate this with coconut-lime ice cream on top. And then I went back for seconds. And for the rest of the day, I “evened out” […]

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