Light Rum Raisin Tofu Ice Cream.
You can have Light Rum Raisin Tofu Ice Cream using 6 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Light Rum Raisin Tofu Ice Cream
- Prepare 1 block of ☆Silken tofu.
- Prepare 1 tbsp of ☆White miso.
- You need 4 tbsp of ☆Skim milk powder.
- Prepare 2 tbsp of ☆Sugar.
- Prepare 20 grams of Raisins.
- You need 1 tbsp of Rum.
Light Rum Raisin Tofu Ice Cream step by step
- Microwave the tofu for 1~2 minutes. Drain very well. If you have time, it's even better to drain overnight..
- Put the raisins in the rum and soak for 10 minutes..
- Add skim milk powder, sugar, and white miso to the drained tofu and mix well until creamy. Mixing in a blender or food processor is faster..
- Stir in the raisins soaked in rum. Freeze for 2~3 hours until firm, and it's ready.♪.
- If you find it's too hard to scoop after freezing, microwave for about 1.5 minutes to soften..
- Adjust the amount of rum and raisins to your taste! This is really good as is, but if you add drained yogurt, it's also delicious..
- For those of you who want to put in a bit more effort, I recommend using high quality tofu. It doesn't have as much of a tofu smell..
- Here is Double Chocolate: Just add 2 tablespoons of cocoa, and chopped chocolate, or chocolate chips to the ☆ ingredients!.
- Here is Cookies and Cream: Add partially frozen crushed cookies to the ingredients marked ☆. I used lots of Oreo cookies. Oh,and if you add a little extra skim milk powder, it tastes even creamier..
- For a kabocha version, just add the same amount of steamed kabocha squash as tofu to the ingredients marked ☆. I also added the skin, so that's why it's this color. It tasted really good, though. You may even be able to omit the sugar..