Regular ice cream has lots of additives and is also high in calories. That's why I've been researching how to make guilt-free ice cream that's lower in calories at home. Comparing many different recipes, I've finally managed to put this together after a continuous effort to simplify the ingredients and steps.Use tofu without draining.If it's not too much trouble, I recommend blending the frozen mixture with a food processor or a blender (step 4). This makes the ice cream so airy and smooth like a soft serve and it's so delicious.It freezes faster if you flatten it first. Recipe by Stylish Mama.

Through trial and error, I came up with a tofu cream that doesn't have a tofu smell. You can hardly smell the tofu. My daughters love it.There are many ways to drain water from tofu, but this way is quick and it's easy to adjust the pressure.■If you boil and drain the tofu properly, you'll be able to get rid of the smell and it will turn out rich and creamy.■If you press too hard when you're squeezing the water from the tofu, it will pop out of the bottom of the sieve, so the key is to press firmly yet slowly☆■If you press the tofu too much, it will become dry and grainy. If that happens, try adding a little bit of water. Recipe by PUKAFU

I wanted to make cream-free tofu ice cream for my kids.This recipe doesn't require any special ingredients.It's easy and delicious!The meringue will not form well if the bowl and mixers are damp. Be sure to wipe off any excess water before making the meringue.Beating the meringue until it forms soft peaks, rather than stiff peaks, is fine. It will still taste yummy. Recipe by Nekozame

After many experiments, I was able to make a tofu-based ice cream that didn't taste like tofu! Even my daughters, who don't like tofu-tasting sweets, love this.There are many ways to drain tofu, but squeezing was the easiest method to adjust, so that's what I used.By boiling the tofu and squeezing it out thoroughly, the unique taste of tofu is neutralized, and the texture of the "cream" becomes very smooth and rich.If you press too hard when you're squeezing the water from the tofu on a sieve, it will press out, so the key is to press firmly yet slowly.If you press the tofu too much it will become dry and grainy. If that happens, add a little water. Recipe by PUKAFU

While experimenting to make a tofu-cream that doesn't smell like tofu, I put it in the freezer to chill it quickly. It turned into ice cream... and my daughters loved it! You can barely notice the tofu smell.There are various ways to drain tofu, but squeezing was the easiest and fastest method to adjust (the amount of water to drain), so that's what I've been using.By boiling the tofu and squeezing it out thoroughly, the distinctive taste of tofu is neutralized, and the texture of the "cream" becomes smooth and rich. If you press too hard on the tofu while draining the water, the tofu will strain out, so the key is to press firmly, yet slowly. If you press out too much moisture from the tofu, it will become dry and grainy. If that happens, add a little water. Recipe by PUKAFU

I made an ice cream packed with vitamins, calcium, and iron, that allows you to eat silken tofu every day.I updated the ingredients and steps to make this even healthier. I cut down on the calories.After putting it in the food processor, freeze to your desired hardness if the ice cream is too soft. Recipe by pogue

When I learned about macrobiotics, I was motivated to make this. I took my own version of soy ice cream and came up with this!I simplified a difficult and time-consuming recipe and arrived at this.★You can substitute the beet sugar for light brown sugar and the rapeseed oil with canola oil, but the flavor will be different.★ In Step 4, if you use a food processor, it will become smoother.★ Also in Step 4, if you continue to reuse a food processor, the ice cream will become even softer. Recipe by Sougenusagi

I'm really into the taste of rum raisin these days. So I decided to start by making tofu ice cream.Draining the tofu well makes it smooth and delicious. Be sure to mix it until it becomes creamy!If you don't have skim milk powder, you can substitute the same amount of coffee creamer!! You can do the same for any kind of tofu ice cream. Recipe by Hyuuma

The black sesame ice cream I had in Japan was so tasty that I started adding ground black sesame seeds to vanilla ice cream at home. When I tried adding it to chocolate ice cream, the result was amazing... Recipe by Yukirinrin

I came up with this recipe for dairy-free ice cream for breastfeeding mothers.Use your choice of frozen berries such as blueberries or strawberries. I used brown rice amazake, but white rice amazake is fine. Amazake made from sake lees is not suitable for this recipe. Recipe by fanifani

NOTE: For even freezing and a creamier finish, I recommend gently stirring your ice cream twice while it's freezing - after 2 and 4 hours. However, it will still be good even if you simply let it freeze overnight without touching it.

I addapeted this recipe from "Ochikeron's Vegan Matcha Ice Cream" (original recipe || http://createeathappy.blogspot.com/2011/09/vegan-matcha-green-tea-banana-ice-cream.html ) It's hard to find non dairy whipping cream in my place, so I added silken tofu for smooth texture of the ice cream. It turned out more sorbet-like than one which made from whiped cream, but still tasty!