Rating: 3 stars
6 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light May 2001

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

184 calories; calories from fat 25%; fat 5.2g; saturated fat 1.8g; mono fat 1.9g; poly fat 0.6g; protein 3.8g; carbohydrates 29.3g; fiber 0.4g; cholesterol 6mg; iron 0.7mg; sodium 307mg; calcium 31mg.
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