Cookies and Cream Ice Cream
Updated: Jul 23
This recipe is adapted from Cooking Light magazine. It’s as easy to make as it is good to eat. Be sure to use the silken vacuum packed tofu.
Ingredients 1 (12.3-ounce) package silken firm tofu
½ cup sugar
½ cup half-and-half OR soy-based half & half alternative
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups frozen whipped topping OR soy-based alternative
10 Oreo cookies
Instructions Combine first 5 ingredients in a food processor or blender; process until smooth.
Place tofu mixture in a large bowl.
Fold in whipped topping.Pour mixture into freezer can of an ice cream freezer; freeze according to manufacturers instructions.
Stir in crushed cookies during last 5minutes of freezing.
Notes Yield: 8 servings (serving size: ½ cup)
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg