Cookies-and-Cream Ice Cream

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 25%
  • Fat: 5.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.8g
  • Carbohydrate: 29.3g
  • Fiber: 0.4g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 307mg
  • Calcium: 31mg

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)

Preparation

  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.
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