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.
Story Behind this Recipe
I'm really into the taste of rum raisin these days. So I decided to start by making tofu ice cream.
Draining the tofu well makes it smooth and delicious. Be sure to mix it until it becomes creamy!
If you don't have skim milk powder, you can substitute the same amount of coffee creamer!! You can do the same for any kind of tofu ice cream.