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    You are in: Home / Dessert / Cookies and Cream Ice Cream (from Cooking Light) Recipe
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    Cookies and Cream Ice Cream (from Cooking Light)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 08, 2010

      This was good! If you leave out the cookies and add a little cocoa powder it tastes like a Wendy's frosty....of course, I added the cookies too! :)

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    • on July 17, 2007

      I had wanted to hide the "secret" ingredient from DH, but he walked through the kitchen at the wrong moment and saw me blending the tofu. However, upon tasting the final product he kept shaking his head in disbelief and asking, "Is there really tofu in this? I can't tell!" I will try this tofu base again with variations. Thanks so much for a wonderful lowfat ice cream recipe!

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    • on August 10, 2006

      WOW I love this ice cream. I used mori nu light firm silken tofu. The tofu is really what makes this ice cream so rich and creamy tasting. Instead of frozen whipped topping I used dream whip which worked very well. I also used coarsley chopped cocoa teddy grahams instead of oreo cookies. I wanted my mom (who is diabetic) to be able to eat little bits of this ice cream and so didn't want the icing between the oreo cookies. I used a little less than 3/4 cup of the teddy grahams which worked perfectly. This ice cream froze nicely and didn't freeze solid when left in the freezer. This will be a definite regular. I am so glad I made this recipe! Thank you so much LonghornMama!!! :)

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    • on January 23, 2006

      This was really good! I chose to make the recipe before I noticed that the direction call for an ice cream maker freezer. I froze it in a Rubbermaid container and it worked out just fine! You really cannot tell that there is tofu in this recipe. It is so light and the calories are so few, that I will indulge in this a bunch! thanks for posting the recipe!!!

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    • on July 14, 2005

      I loved this concept, but we weren't able to try it as is due to food allergies. So, I significantly adapted this recipe to be dairy and chocolate free. The combination of tofu and whipped topping creates a very creamy ice cream that can fool even the neighbor children. What a wonderful treat for my kids with food allergies! We make all of our own ice cream, so I was glad to have a concept to start from for flavors that they would enjoy. I adapted this recipe into mint and carob chip ice cream and posted my new adapted recipe if others would find it helpful. Thank you!!!!

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    • on July 03, 2005

      What better than homemade ice cream for a 4th of July celebration? I had a package of tofu in the fridge that needed to be used and found this wonderful, creamy recipe. You are correct, no would know that there is tofu in this recipe. It is nice and creamy and delicious!

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    Nutritional Facts for Cookies and Cream Ice Cream (from Cooking Light)

    Serving Size: 1 (104 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 127.8
     
    Calories from Fat 37
    29%
    Total Fat 4.1 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 5.6 mg
    1%
    Sodium 139.2 mg
    5%
    Total Carbohydrate 22.1 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 17.6 g
    70%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    reduced-fat firm tofu

    frozen fat-free whipped topping

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