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.

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

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

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 love rum raisin from Haagen-Dazs. I wished I always had it in my freezer, so I created this recipe with lower calories.Melt the skim milk well so that the result won't be floury.Vanilla oil will add more flavor. Recipe by mini

A twist on the classic Rum and Raisins ice cream: now adding Salted Rum Caramel swirl!

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

Adjust the amount of rum to suit your taste. Add the raisins covered with rum after the marshmallow and milk mixture cooled down completely. This makes the ice cream more delicious. Rum refines the flavour. Even adults without a sweet tooth will love this.If you stir the mixture when it is getting frozen, the ice cream will be more smooth, but you can make it without stirring. If you don't stir during freezing, pour the mixture in a larger container and try to spread the ice cream mixture thin as possible. Stir thoroughly before you eat. If the ice cream is too solid, leave for about 5 minutes at room temperature. Scrape the top or edges with a folk. When it becomes crumbly, stir well. It will melt quite easily. Recipe by teddynancy

This needs 24 hr prep time but it's well worth it!!

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

A friend taught me this recipe, which I love very much. After many experimentations and making minor adjustments along the way (I probably made this over 10 times), I finally came up with a recipe that tastes just how I like it.If you have rum-preserved raisins on hand, you could use the rum which the raisins were preserved in, instead of using ordinary rum. But, if you use the raisins soaked in rum, the flavor of alcohol will be too strong, making it taste bitter. If you don't have a milk carton, use a plastic container lined with a sheet of plastic wrap instead. Recipe by ::meguco::

I made this for my sister, who loves Häagen-Dazs Rum Raisin ice cream.For Step 3, make the cream slowly on a low heat. How you treat the mixture here will have a big effect on the texture when frozen. When completely frozen, the ice cream will be pretty hard, so mix in the raisins and serve when it's a little melty. If you're in a rush you can melt the ice cream a little by putting it in the microwave for a few seconds. Recipe by Youru