Tofu Ice Cream??

[CulinaryQueenB]

I just finished reading the newest issue and there was a letter in the beginning about how good the Cookies-n-Cream Ice Cream made with tofu was. Can somebody pleeease give me the recipe? For those of you who have actually tried it, how is it?

[nancy_east]

I actually made this a couple of weeks ago, and I wasn't terribly impressed, but I think I may have made a fatal mistake! I used the only light tofu I could find in my grocery store which was extra firm instead of just firm, and I'm not sure if this would have altered the taste or not, but I (along with my 2 sisters) didn't eat more than a spoonful a piece. So the take home message from this, is...it's probably good with the right kind of tofu, but don't make the same mistake I did and use extra-firm!

[lisas3575]

here's a link to a thread where someone posted a positive review (about halfway down):
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12981&highlight=cookies

It was in the May issue of this year, but I've loaned my copy to a friend! Sorry I can't post the recipe...

[karen w]

I just made this last week, and I thought it was probably the richest low fat ice cream I have had in a long time. It was really creamy and tasty. I used mori-nu brand firm silken tofu (lite) in aseptically packaged box. It worked perfectly. I think one key is to make sure you use the right tofu and process it until it is very smooth.

[Peggy]

We made this recipe at my CL Supper Club gathering a few months ago and it was fabulous! Everyone loved it and the spouses and children had no idea that there was tofu in the recipe! They were so surprised when we told them (after they ate it all up!:p )

Peggy

[CulinaryQueenB]

OK, people....you are making me drool even more!!!! Will somebody please find that darned recipe????!!!:D

[Peggy]

CulinaryQueenB,

Don't want you to keep drooling...Here it is!

Cookies-and-Cream Ice Cream (CL May 2001)

1 (12.3 oz) package reduced-fat firm tofu, drained
1/2 cup sugar
1/2 cup half and half
1 teas vanilla extract
1/4 teas salt
2 cups frozen fat-free whipped topping, thawed
10 cream-filled chocolate cookies (such as Oreos), crushed
8 cream-filled chocolate cookies (optional)

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 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. Yield: 8 servings (serving size: 1/2 cup)

Calories 184; Fat 5.2gm; Protein 3.8gm; Carb 29.3gm; Fiber 0.4gm; Chol 6mg; Iron 0.7mg; Sodium 307mg; Calc 31mg.

Hope you enjoy it!

Peggy

[SusieO]

I make this all the time, and I love it, but I've never actually followed the recipe. The first time I substituted peppermint patties for the cookies, and it was really good. Then I substituted 1 tablespoon of rum extract for the vanilla, and put raisins in at the end instead of cookies, and that was also very good.

but here is the best variation. (of course I got the idea from this board). I add a teaspoon of ginger, and crushed ginger snaps instead of oreos. yum, yum, yum! Ginger snaps, tofu, and cool whip are now staples on my grocery list, along with bread and milk. It's that good!

[CulinaryQueenB]

THANK YOU SOOO MUCH! I am going to run out to the store now just to make it! I can't wait to give it to my hubby, knowing that he is eating tofu and has NO CLUE!

[RunnerKim]

I love this recipe and now use it as my base/foundation recipe for almost any flavor I want to try. I haven't tasted a creamier homemade ice cream than this recipe (even full fat versions).

The key seems to be to make sure you get the silken tofu - or the texture just doesn't come out right.

Kim