This is a weird little recipe I’ve been making on and off for the past 20 years. It’s called Tofu Cookies and Cream. It’s a smooth, creamy, egg-free ice cream dessert starring silken tofu and Oreos — two ingredients you can’t pair up without a chuckle. But it works! The family loves it.<\/p>\n The recipe is originally from Cooking Light, May 2001 where they were featuring recipes to help slip soy into the diet. So it started as a way to use soy, then in 2002 when they put together their annual they called it their favorite ice cream of the year. Silken tofu, is blended with half & half, sugar, salt and vanilla. Some light whipped topping gets folded in, then the ice cream is churned. Lastly, you add Oreos! This was a period when the magazine placed more emphasis on cutting calories and fat than sugar. But alas, it is dessert after all.<\/p>\n Since there are no eggs, you don’t have to heat the custard, so that makes it pretty quick. You just put the ingredients in a blender, puree, fold in the whipped topping and churn in your ice cream maker. During the last 5 minutes, add the cookies. There are a lot! That’s the beauty of making your own cookie and cream. Most ice creams don’t have nearly enough cookies. You can eat it right away or freeze it until firm.<\/p>\n This does<\/em> have a tofu flavor, but it is pleasant. Draining and lightly rinsing tones down the tofu flavor a bit, but you’ll still taste it in there. For the tofu, be sure to use the soft or medium-firm silken type. It’s kind of chalky when frozen, but when softened it melts smoothly in your mouth. But the main flavor is vanilla. If you have some vanilla bean paste, use that instead of regular vanilla. It will be even better.<\/p>\n Some of the ingredients have changed over the years. The original version called for fat free Cool Whip, which I don’t think exists anymore. I just use light whipped topping or sometimes I’ll use TruWhip or CocoWhip, which do not have high fructose corn syrup. It also called for a lite type of tofu, which is hard to find. Regular silken tofu is already pretty light, so there’s no need to seek out lite or fat free tofu. And then you have the sugar. You can use the full amount of sugar, combine it with a little allulose or use 100% allulose.<\/p>\n Back when this recipe was created, you couldn’t just go to the store and buy a bag of allulose. Now allulose is readily available and it works so well in ice cream. Using allulose in place of the sugar cuts about 50 calories per serving without sacrificing taste or texture. It also helps keep the ice cream soft. That being said, I still like it better with sugar.<\/p>\n![\"Cookies](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2024\/08\/tofu-ice-cream-2.jpg)
A Cooking Light Ice Cream of the Year!<\/h2>\n
A Very Easy Dessert Without Eggs<\/h2>\n
Tofu Cookies and Cream Ice Flavor and Texture<\/h2>\n
Ingredient Changes<\/h2>\n
Sweetening With Allulose<\/h2>\n
Recipe<\/h2>\n
![\"Cookies](\"https:\/\/www.cookiemadness.net\/wp-content\/uploads\/2024\/08\/tofu-ice-cream-2-300x300.jpg)
Cookies and Cream Tofu Ice Cream<\/h2>\n