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.

How to Make It

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.

Ratings & Reviews

Davida's Review

GraceQ
August 02, 2014
We love this ice cream. My kids have no idea it's made with tofu. I've never noticed any funny flavor. I grow chocolate mint so I add some of that, chopped, and mini chocolate chips instead of the cookies. It can get hard but I let it soften before scooping.

polanca's Review

kelleyh
June 25, 2010
whats half and half? Half and half of what?

GraceQ's Review

love2cook15
January 15, 2010
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.

kelleyh's Review

danesa
September 04, 2009
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!

love2cook15's Review

Davida
August 16, 2009
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!

danesa's Review

polanca
May 27, 2009
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!