Photo of Blueberry tofu "nice" cream by WW

Blueberry tofu "nice" cream

Points® value
Total Time
4 hr 5 min
5 min
Silken tofu blends to a wonderfully creamy texture that’s perfect for making nice cream (vegan ice cream). When frozen, it tends to turn a bit icy, but a splash of creamy coconut milk smooths out the texture. Unlike nice cream made with frozen bananas, this one will not have a soft serve–like texture after blending but instead will be more like a smoothie. You’ll need to freeze it a few hours before you can scoop it, and using frozen berries will speed along the process.


Silken tofu

12 oz

Unsweetened frozen blueberries

1 cup(s)

Canned unsweetened coconut milk


Monk fruit sweetener with erythritol


Fresh lemon juice

2 tbsp(s)

Vanilla extract

½ tsp(s)

Table salt

¼ tsp(s)


  1. In a blender, combine the tofu, blueberries, coconut milk, monk fruit sweetener, lemon juice, vanilla, and salt; blend on high speed until smooth, 1 to 2 minutes. Pour the mixture into a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours. If freezing overnight (or longer), allow the nice cream to soften for 10 to 15 at room temperature before serving.
  2. Serving size: about ¾ cup