So creamy. I made strawberry flavor with white chocolate and marshmallows ;-)

It's too sweet if made with store-bought condensed milk and adzuki, so I came up with my own recipe.I used homemade anko, which doesn't contain much sugar. If you use store-bought quality, reduce the amount of sugar. It has to be sweet to a certain extent or it won't taste very good, so add more if necessary. If you use 2 tablespoons of skimmed milk, you'll have an even milkier finish. Recipe by Akahoppe

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

A friend asked me when I was going to make them some chocolate ice cream the night before their birthday....I added chocolate chips this time, but this ice cream tastes great without it. It would probably taste lovely with nuts as well It's important to mix in the 2 tablespoons of whipped cream in Step 2, otherwise the batter won't will mix well; Just take a bit of cream from the large bowl. If you don't have any chocolate liqueur, you can substitute it with any liqueur of your choice. Recipe by Makunouchi

I was making ice cream and ended up with quite a bit of caramel left over, so I added that too and upped the deliciousness.Adjust the amount of sugar to your liking. As a substitute for caramel, you can also use caramel sauce, chocolate, or even matcha green tea powder. Recipe by ko-ko

This is the perfect recipe for those strawberries that are going a bit mushy. It is a simple recipe which doesn't require eggs.The recipe first came from https://www.creamish.com.au/strawberry-ice-cream-recipe/.If you don't have an ice cream machine then you can add the mixture straight to the freezer and then remove after half an hour to whisk. Then place back in freezer. Keep doing this until it gets hard to increase the air in the ice cream and reduce the ice crystals.

Easy Even simpler than vanilla ice cream. I make this in a flash whenever I'm craving for it. A nostalgic homemade ice cream that you'll enjoy even when the weather is starting cool after summer.As the aduki beans will sink to the bottom of the dough, stir the ice cream once or twice before it freezes completely. The result will be better with the beans distributed throughout. For an easy-to-make amount. Recipe by neco

I had this at Rice Gallery (a special shop set up to promote domestic rice) and it was delicious. I wonder if they still have it.The consistency of the ice cream will vary depending on how much you mash the rice. If you mash it up a lot the ice cream will be very sticky and thick. I wrote down "milk," but I actually use low-fat milk. Recipe by Happa

This is made with salt-preserved sakura blossoms.You could also mix store-bought vanilla ice cream with the salt-preserved sakura blossoms. The dish will become even more fragrant if you add salt-preserved sakura leaves. Don't forget to check for taste as you add the sakura blossoms and liquid. Recipe by commeline

I made this with Pohutukawa honey from New Zealand and it was delicious.There's no need to stir the ice cream midway of chilling as it'll take on a smooth and soft texture. You can use any heavy cream you like, but the richness and smoothness will depend on what you use. Recipe by John Lee Cooker

This is an adapted version of my satoimo parfait. It needs a little processing before you eat it, but if you use a microwave it will become creamy in no time. Compared to the work involved in beating eggs or cream, or the need to mix up regular ice cream when it's being frozen, I think it's so much less work. I tried it out under various conditions, so please refer to the notes.When adding flavor, add vanilla essence to taste. You can make this with low fat milk, but it tastes better with rich milk. Artificial sweetener will not add any stickiness, so the finish becomes sorbet-like and is no good. If you are using retort or frozen satoimo, heat them through too. Some frozen satoimo has to be boiled for more than 20 minutes to get tender. If some graininess remains when the satoimo are pureed, they may be undercooked or you may just have a bad batch. Make sure that they are cooked through so that a skewer goes through easily beforehand. For about 2 cups (400 ml). Recipe by Daikichi MAX

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