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High-Protein Tiramisu Ice Cream

Recipe by Roxy Pope + Ben Pook on InstagramAdded 27 October 2026.

15 minutes to prep. A high‑protein, tiramisu‑inspired ice cream that blends silky tofu, espresso, and vanilla for a rich coffee‑laden treat. After a 24‑hour freeze it offers a creamy dessert or post‑workout snack with about 40 g of protein per serving.

Free. No account needed.

High-Protein Tiramisu Ice Cream by Roxy Pope + Ben Pook, a frame from the Instagram video

Method

  1. Add the silken tofu, unsweetened soy milk, espresso shot, vanilla extract, chopped medjool date, and protein powder (if using) to a bowl and blend with a hand‑held blender until the mixture is completely smooth.

  2. Cover the bowl tightly and place it in the freezer for at least 24 hours to allow the base to firm up.

  3. After freezing, transfer the frozen mixture to the Ninja CREAMi machine and run it on the Ice Cream mode; re‑spin if needed until a creamy, smooth consistency is achieved.

  4. Serve the ice cream in bowls, topping each portion with granola, plant‑based yoghurt, and a dusting of cacao powder.

Tips while you cook

Blend thoroughly
Use a hand‑held blender and blend until the mixture is completely smooth.
Seal before freezing
Cover the bowl tightly before placing it in the freezer for at least 24 hours.
Re‑spin if needed
Run the Ninja CREAMi on Ice Cream mode and re‑spin if needed.
Add toppings just before serving
Top each portion with granola, plant‑based yoghurt, and a dusting of cacao powder right before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Roxy Pope + Ben Pook made this.

The recipe comes from Roxy Pope + Ben Pook’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Roxy Pope + Ben Pook and want this changed? Email [email protected].

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