Ingredients (for 8 1/2-cup servings):
1 (12.3 oz.) package reduced-fat firm tofu, drainedPreparation (as I said, mere minutes plus freezing time):
1/2 cup sugar
1/2 cup half-and-half
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups frozen fat-free whipped topping, thawed
10 Oreo(-type) cookies, coarsely crumbled
1. Combine tofu, sugar, half-and-half, vanilla extract, and salt in a food-processor or blender; process until smooth.
2. Place mixture in a large mixing bowl. Fold in whipped topping.
3. Transfer mixture to an ice-cream maker and freeze according to manufacturer's instructions.
4. Spoon ice-cream into a freezer-safe container and thoroughly, but gently stir in crumbled cookies. Cover and freeze for an hour or until firm.
Garnish with a whole cookie and ... enjoy!