Name: Creamy Vegan Vanilla Bean Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Silken tofu; 1.5 scoops Vegan vanilla protein powder; 1 tbsp Almond butter; 1 tbsp Maple syrup; 0.5 tsp Vanilla bean paste; 0.13 tsp Sea salt; 0.25 cup Unsweetened almond milk

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Vanilla Bean Ice Cream

Chilled silken tofu and fragrant vanilla bean paste are whipped into a velvety, protein-packed frozen treat that satisfies every sweet craving.

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NUTRITION

Protein

51.7g

Fat

20.8g

Carbs

30.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Silken tofu

1.5 scoops Vegan vanilla protein powder

1 tbsp Almond butter

1 tbsp Maple syrup

0.5 tsp Vanilla bean paste

0.13 tsp Sea salt

0.25 cup Unsweetened almond milk

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PREPARATION

1
Drain the silken tofu thoroughly to remove excess moisture.
2
Place the tofu, vegan vanilla protein powder, almond butter, maple syrup, vanilla bean paste, sea salt, and almond milk into a high-speed blender.
3
Process on high until the mixture is completely smooth and creamy, stopping to scrape down the sides if necessary.
4
Pour the mixture into a shallow, freezer-safe container or an ice cream maker.
5
If using a container, freeze for at least 2 hours, stirring every 30 minutes to maintain a creamy texture.
6
If using an ice cream maker, churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
7
Serve immediately for a soft texture or freeze longer for a firmer scoop.