Put all the ingredients into a blender and blend until smooth.
Pour the mixture into a freeze-safe zip bag. Flatten and freeze.
Scrunch up the bag to loosen up to finish. If it becomes too soft, just freeze again. It becomes smoother every time you repeat this step.
If you blend the frozen ice cream in a blender or a food processor, it becomes really smooth and airy.
When pouring the mixture into the zip bag, it's easier if you set the bag in a bowl and fold back the ends, as seen above.
Story Behind this Recipe
Regular ice cream has lots of additives and is also high in calories. That's why I've been researching a reassuring kind of ice cream that's lower in calories. 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.