Break the tofu into about 8 pieces, boil briefly until heated through, and drain in a colander or sieve.
Put a bowl on top of the tofu, and press hard to squeeze out the water.
Turn the tofu pieces over once, and repeat. the tofu should weigh about 220-30g once completely drained.
Put all the ingredients in a blender or food processor, and blend until smooth.
Put the blended tofu in a freezer bag and freeze. Massage the bag to soften before eating, or for a smoother texture, pulse the mixture in a food processor.
Variation: Freeze together with diced fruit and stir well.
Story Behind this Recipe
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.