Cookies and Cream Ice Cream (from Cooking Light) Recipe

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Cookies and Cream Ice Cream (from Cooking Light)
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  1. 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 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 whole cookies, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 464.87 Kcal (1946 kJ)
Calories from fat 129.62 Kcal
% Daily Value*
Total Fat 14.4g 22%
Cholesterol 73.1mg 24%
Sodium 198.75mg 8%
Potassium 153.08mg 3%
Total Carbs 46.57g 16%
Sugars 13.15g 53%
Dietary Fiber 3.38g 14%
Protein 38.31g 77%
Vitamin C 39mg 65%
Vitamin A 3.4mg 113%
Iron 5.8mg 32%
Calcium 156.1mg 16%
Amount Per 100 g
Calories 74.16 Kcal (310 kJ)
Calories from fat 20.68 Kcal
% Daily Value*
Total Fat 2.3g 22%
Cholesterol 11.66mg 24%
Sodium 31.71mg 8%
Potassium 24.42mg 3%
Total Carbs 7.43g 16%
Sugars 2.1g 53%
Dietary Fiber 0.54g 14%
Protein 6.11g 77%
Vitamin C 6.2mg 65%
Vitamin A 0.5mg 113%
Iron 0.9mg 32%
Calcium 24.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
  • 12

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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