Cookies And Cream Ice Cream (From Cooking Light) - cooking recipe

Ingredients

1 (12 1/3 ounce) package reduced-fat firm tofu, drained
1/2 cup sugar
1/2 cup half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
2 cups frozen fat-free whipped topping, thawed
10 cream-filled chocolate sandwich cookies, crushed (Oreos)
8 cream-filled chocolate sandwich cookies (Oreos) (optional)

Preparation

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.