Cookies-and-Cream Ice Cream

Cookies-and-Cream Ice CreamRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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)


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.