Vegan Berry Frozen Custard

This vegan berry frozen custard is made with frozen raspberries and soft tofu for a creamier texture and a boost of protein!

  • Servings
    8 to 10
  • Prep Time
    5 Min
  • Cook Time
    0 Min

Cooking Directions

  • In a blender, puree the tofu, raspberries, maple syrup, almond milk, and vanilla extract until smooth.
  • Pour mixture into an ice cream maker and freeze according to manufacturer’s directions. Transfer to a container with a lid and freeze. The frozen custard will keep for up to 4 days.

This recipe was created for the “50 Plates of Tofu” campaign for the state of Delaware.


  • 1 pkg. House Foods Tofu Soft, drained
  • 1 10- to 12-ounce package frozen raspberries
  • ¾ cup maple syrup
  • ½ cup unsweetened almond milk
  • 1 Tbsp. vanilla extract

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