Tofu & Raspberry Ice Cream

Berry pretty in pink!  You’ll love this quick and tasty, high protein, vegetarian dessert.  And it’s nutritious to boot! 

Raspberries provide a range of vitamins and minerals, including potassium and vitamin C. 

Together, the protein powder and the tofu provide heaps of bioavailable protein and essential minerals, including choline and folate.  In addition, almond milk is a good source of calcium and vitamin E.  


One serve provides 200 calories, 19 g protein, 5 g fat, 16 g net carbs, and P: E = 0.9.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 150 g silken tofu
  • 1 cup almond milk
  • 100 g frozen raspberries (or any frozen berries you wish)
  • One scoop protein powder


  • Blend all ingredients thoroughly.
  • Garnish with a sprinkle of nuts and cacao nibs (optional)

Suitable for 

This recipe is featured in the following recipe books optimised for nutrient density.  Click the links below to find more nutrient-dense recipes optimised for YOUR goal.   

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