The vegan take on cottage cheese ice cream: creamy protein popsicles with silken tofu, dates, coconut and WAM Protein. About 8 g protein per popsicle.
These vegan protein popsicles are the dairy-free version of the viral cottage cheese ice cream: silken tofu replaces the cottage cheese and gets blended with dates, shredded coconut and WAM Protein Banana Bread. The recipe makes 6 small popsicles with around 8 g of protein each and needs just 10 minutes of prep plus 4 hours in the freezer.
The original recipe was sent to me by a client (thank you!) using cottage cheese. Silken tofu turned out to be the perfect swap – it blends just as creamy and freezes beautifully.
Why you’ll love these popsicles
- Creamy without dairy: silken tofu gives a smooth, ice-cream-like texture.
- Only four ingredients.
- Around 8 g protein per popsicle.
- Sweetened with dates – no extra sugar needed.
Ingredients (6 small popsicles)
- 300 g silken tofu: the vegan stand-in for cottage cheese.
- 15 g shredded coconut.
- 60 g dates (pitted) for sweetness.
- 45 g WAM Protein Banana Bread: any other WAM flavour works too.
- Optional: melted chocolate or nut butter to drizzle on top.
Method
- Blend: add the silken tofu, coconut, dates and WAM Protein to a food processor or tall jug and blend until completely smooth. A stick blender or food processor works best – the mixture gets quite thick and sticky, which can be hard on small bullet blenders.
- Fill: scoop the mixture into popsicle moulds and insert the sticks.
- Freeze for at least 4 hours, ideally overnight.
- Serve: run the moulds briefly under warm water to release the popsicles. Drizzle with chocolate or nut butter if you like – a coconut almond butter is delicious here.
More frozen protein treats: our protein popsicles with peanut butter and pistachio vanilla protein ice lollies.
Why WAM Banana Bread works here
WAM Protein Banana Bread brings a warm, banana-and-spice flavour that pairs perfectly with dates and coconut – it almost tastes like frozen banana bread. Because it isn’t overly sweet, the dates provide all the sweetness you need.
FAQ
Can I use cottage cheese instead of silken tofu?
Yes, the original version of this recipe uses cottage cheese. Silken tofu makes it fully vegan and gives a very similar creamy texture.
Do I taste the tofu?
No. Silken tofu is very neutral; blended with dates, coconut and protein powder, you mainly taste banana, caramel and coconut.
How long do protein popsicles keep in the freezer?
In closed moulds or an airtight container, they keep for about 2–3 weeks.
The takeaway
Sometimes the best recipes come from the community. These popsicles are creamy, naturally sweet and ridiculously easy – let us know whether you try them with tofu or cottage cheese!
If you give this a try, we’d love to see it! Tag us @wam.fit on Instagram so we can share your creations.
