Cookies And Cream Ice Cream From Cooking Light Recipe

This decadent Cookies and Cream Ice Cream is a creamy dream come true! Inspired by a Cooking Light Magazine recipe (May 2001), this surprisingly healthy dessert features a secret ingredient: soy! Even the pickiest eaters (including soy-haters!) will gobble this up, thanks to the irresistible blend of creamy ice cream and crushed Oreos. Fool your family with this delicious treat – they'll never guess it's good for them!

Prep Time 20 mins
Cook Time 130 mins
Calories 127.8 kcal
Protein 2g
Rating 5.0 (6 Reviews)
Cookies And Cream Ice Cream From Cooking Light 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cookies And Cream Ice Cream From Cooking Light

  • Reduced Fat Firm Tofu
  • 1/2 cup granulated sugar
  • Half And Half
  • Vanilla
  • 1/4 teaspoon salt
  • Frozen Fat Free Whipped Topping
  • Cream Filled Chocolate Sandwich Cookies

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How to Make Cookies And Cream Ice Cream From Cooking Light

  1. In a blender, combine silken tofu, milk, sugar, vanilla extract, and salt. Blend until completely smooth.
  2. Stir in the crushed Oreos.
  3. Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until solid.
  4. Let the ice cream sit at room temperature for about 10 minutes before scooping and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

70g

Fat

7g

Carbs

7g