This is, hands down, the best light ice cream recipe that I've made. It has a rich creamy texture instead of an icy texture that most light ice creams have. My whole family LOVES this ice cream and we are not a tofu eating family. I've made it several times and have found that if I use about 8-9 ounces of SILKEN tofu (instead of 12), the ice cream still has a rich creamy texture, but no hint of the tofu flavor. You won't be disappointed!
Cookies-and-Cream Ice Cream
kelleyh Posted: 09/04/09
GraceQ Posted: 01/15/10
This ice cream is weird; there is no "milk" and there is a very strong tofu flavor that even my fiance and I (both asians) couldn't get over. The ice cream becomes super hard, and not smooth. I will look for other cookies and cream recipes.
danesa Posted: 05/27/09
Oh my gosh! This is soooo good, and we make it all the time, even without the oreos! Word of caution, as others have noted, you HAVE to use silken tofu, and i only use Mori-Nu. (as far as i can tell, Mori-Nu's is the only one that comes in a 12.3 oz box anyway!) I tried this w/another brand, and it was disgusting! But with silken tofu, it's absolutely wonderful-- no noticeable tofu taste at all. I even substituted lowfat yogurt for the cool whip once, and it was great, too!
love2cook15 Posted: 08/16/09
I'm not sure if I did something wrong but this was by far the worst recipe I have ever tried! I used the "silken" tofu as suggested by other users and drained it as instructed in the recipe. Was I supposed to rinse the tofu first? The texture was great but the taste of tofu was so overpowering that even adding the cookies did not mask the taste...or the smell!
polanca Posted: 06/25/10
whats half and half? Half and half of what?