Cookies and Cream Ice Cream

  • Yield 8 servings


1 12.3-ounce) package silken firm tofu
1/2 cup sugar
1/2 cup half-and-half
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups 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



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