Cookies-and-Cream Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 (12.3-ounce) package reduced-fat firm tofu, drained |
1/2 cup sugar |
1/2 cup half-and-half |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2 cups frozen fat-free whipped topping, thawed |
10 cream-filled chocolate sandwich cookies (such as oreos), crushed |
8 cream-filled chocolate sandwich cookies (such as oreos (optional) |
Directions:
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 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.
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