“This is good!” That was the husband’s expression once he first bite into it, and this time I never ever mentioned the “secret ingredient”! Yes, there was tofu in this one, and I would not believe it if I haven’t made it myself. ”Sneaky” soy in a yummy treat!
Perfect consistency, super creamy, and the bits of crushed cookies add not only texture but also a great chocolaty taste to it. Really yummy, we loved it, one of the best ice creams I have made it with our machine, and better than that, a light one! Chocolate is still our favorite ice cream flavor, but this one was a very close second!
I believe the base would be good by itself, and even with chocolate incorporated in some way to make it a chocolate ice cream…. Humm, I guess we need some experimentation on this one!
Meanwhile I will leave the great recipe here and you guys make sure to try it, because this one is no doubt a winner! Really, it was the creamiest ice cream from all the recipes I posted lately here.
Cookies and Cream Ice Cream (adapted from Cooking Light)
1 (12 ounce) package reduced-fat firm tofu
1/2 cup sugar
1/2 cup half-and-half
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped cream (measure it already whipped)
10 cream-filled chocolate sandwich cookies (such as Oreos), crushed
Combine first 5 ingredients in a food processor or blender; process until smooth. Place tofu mixture in a large bowl and fold in whipped cream. 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.
Yield: 8 servings (serving size: 1/2 cup)
Note: make sure to use silken tofu here, other varieties will make it grainy.
And, before you start wondering, no I didn’t lick the filling off the cookies to make these; there is a brand that sells the “tops and bottoms” of the cookies around here. Pretty neat, huh!?!