Cookie & Cream Ice Cream (5/01)

[Norma]

Well, I just had to try this since we love ice cream. I have to say that I am very surprised that this was a CL staff favorite.

I processed the tofu mixture several minutes to get it smooth but it was always just slightly grainy. I figured the addition of the cookies would take care of that feel, and it did.

This tasted good, but the feel was weird to us. It wasn't a refreshing feel...kind of a heavy dry-ish feel. It's hard for me to explain. It's a little better eating if you let it sit for a bit (20 minutes) so it isn't rock hard.

Another thing, I like the tofu idea because it's so healthful, but there's something about that whipped topping stuff that turns me off. Like someone on this board said recently, it tastes like plastic. Mixed in this ice cream, though, it disappears, but I know it's there.

This won't be repeated, but I hope someone else wants to try it. I will love to hear their comments.

[Susann]

Bummer! I saw this recipe and was hoping it would be great.

[SactoJD]

I too made this ice cream yesterday. I found the soy flavor to be a bit overwhelming. I also processed the heck out of it to get the smoothness, also to no avail. Although the whipped topping can be gross stuff, I think it served the purpose of lightening everything up a bit. I also think the topping could lead to a great low/non fat version of ice cream, but the tofu has got to go. When Oreos can't save a dish, you know you're in trouble!

JD

[mcgeek81]

I myself found the cookies n cream recipe to be wonderful! I was shocked to read the negative reviews of it. I found that there was no detectable tofu taste at all and my tofu was silky smooth. Being lactose intolerant, I am constantly on the look out for ice cream recipes that use non dairy products. I did substitute liquid ff non dairy creamer for the half and half, part of the sugar with splenda, and 6 cookies (oreo snack pack) instead of 10. The 2nd time I made this, I even added mint extract for another variation. I plan on using this recipe in the future and adapting it to create other flavors.

[Grace]

I really think the kind of tofu you use has a lot to do with how the final product comes out. I made the chocolate mousse both with the fresh tofu that comes in water, and the box kind (that is shelf stable), known as silken tofu. I think for these dessert recipes, the silken tofu makes a HUGE difference! Absolutely NO graininess, and just as the name implies, SILKEN. While the mousse I made with the fresh tofu was good (good enough to make me want to try it again), it was EXCELLENT using the silken tofu. Again, no graininess and so light and fluffy, not heavy and dry like the first batch made with the fresh stuff. The recipes don't state which tofu they used, but really, I recommend the silken type for these desserts!

[Beth]

Thanks for the reviews. I would like to try both the chocolate mousse and the cookies and cream ice cream recipes, and the negative reviews would have stopped me. Instead, I'll have to be sure to get the right tofu and give them a whirl!

[Peggy]

I agree with mcgeek81. We had this recipe at my CL Supper Group gathering this weekend and everyone thought it was outstanding!! The entire batch was devoured before we informed the husbands and kids that it contained tofu. Tom, one of our tofu-phobic husband, was in total shock. I would highly recommend this recipe. Give it a try...

Peggy

[This message has been edited by Peggy (edited 05-14-2001).]