Cookies and Cream Ice Cream
- Yield: 8 servings
Ingredients
- 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
Instructions
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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.
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