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

This matcha ice cream has an amazingly strong flavor of matcha. It is very creamy and is much cheaper to make at home than to buy at the store. This recipe is so simple because it only has three ingredients and you do not need an ice cream machine.

My husband and I both love matcha ice cream. I always make my own milk ice cream, and tried it with matcha. It was really amazing, so I uploaded the recipe! This ice cream tastes best when it's just starting to melt and get creamy. Yields 4 servings. (Recipe by Hidamari luster)P.S. If you want to give the ice cream a sorbet-like texture, add more milk. I always use light brown sugar to add richness to the ice cream.

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.

I experimented a lot in order to make delicious matcha ice cream.For the matcha, I used 50% of dark matcha and 50% chlorella-matcha mix. The color and flavor is nice and strong, just like authentic ice cream. If you use this recipe, it won't be clumpy even if you don't mix it periodically while it's freezing. Recipe by Maccha house

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

I wasn’t keen on freezing raw egg. Then, I discovered this method. I wasn't sure about it, but it turned out very yummy!!! Thank you Tenkichi no ba-chan!!Please visit my blog! (The picture is bigger, but available only in Japanese.)http://marimocafe.exblog.jp/5846380One tip I received is to mix the matcha and white (or granulated) sugar first so that you have no lumps when mixing the other ingredients. Try it! Recipe by Marimo1016

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

Matcha Ice Cream Mochi — soft, chewy mochi with a creamy matcha center. It’s so delicious and really satisfying to eat! Enjoy!

I'm breastfeeding, so I'm cutting down on sugar and dairy products. I based this on a recipe from a macrobiotic cookbook, reduced it to the essential steps and cut out any high-calorie ingredients. This is an ice cream that even people with dairy allergies can enjoy.If you have a blender, mixer, or similar appliance, use it to mix at the 2 hour mark in Step 5.Adjust the amount of sweetener to your linking. Recipe by Amaguriguri

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

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!