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
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.