Cookies and Cream Ice Cream

  • Yield: 8 servings


1 12.3-ounce) package silken firm tofu
1/2cup sugar
1/2cup half-and-half
1teaspoon vanilla extract
1/4teaspoon salt
2cups frozen whipped topping
10 Oreo cookies


  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 freezer can of an ice cream freezer; freeze according to manufacturers instructions. Stir in crushed cookies during last 5 minutes of freezing. Makes about 4 cups.

Adapted from Cooking Light magazine, courtesy of The Soyfoods Council

Nutritional Info *per serving

  • Calories 218
  • Fat 1-g
  • Saturated Fat -.1g
  • Polyunsaturated Fat 0.6g
  • Monounsaturated Fat 0.9g
  • Cholesterol 10mg
  • Sodium 207mg
  • Carbohydrate 28g
  • Fiber 0g
  • Protein 4g