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Cookies-and-Cream Ice Cream

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1/2 cup)
If you're looking for a delicious light ice cream recipe, look no further. Crushed cookie sandwiches meet a surprise ingredient, silken tofu, to create a rich and creamy dessert that's easy on the waistline and heavy on indulgent flavor.

Ingredients

  • 1 (12.3-ounce) package reduced-fat firm tofu, drained
  • 1/2 cup sugar
  • 1/2 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups frozen fat-free whipped topping, thawed
  • 10 cream-filled chocolate sandwich cookies (such as Oreos), crushed
  • 8 cream-filled chocolate sandwich cookies (such as Oreos (optional)

Nutrition Information

  • calories 184
  • caloriesfromfat 25 %
  • fat 5.2 g
  • satfat 1.8 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 3.8 g
  • carbohydrate 29.3 g
  • fiber 0.4 g
  • cholesterol 6 mg
  • iron 0.7 mg
  • sodium 307 mg
  • calcium 31 mg

How to Make It

  1. 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 the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Stir in crushed cookies during last 5 minutes of freezing. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with a whole cookie, if desired.