HOMEMADE COOKIES-AND-CREAM ICE CREAM
You always complain cookies-and-cream ice cream never has enough cookie pieces. Now, you can make it with all the pieces you want.
Provided by Southern Living Editors
Time 2h40m
Yield Serves 8 (serving size: about 3/4 cup)
Number Of Ingredients 5
Steps:
- Whisk together milk and sugar in a bowl until sugar is dissolved. Add heavy cream and vanilla; stir to combine. Transfer mixture to bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.)
- Place 10 of the cookies in a ziplock plastic bag, and seal bag. Crush cookies using a rolling pin or meat mallet to a very fine, almost sandy, consistency. With ice cream machine running, add crushed cookies to thickened ice cream; continue freezing until fully incorporated, about 4 additional minutes. Remove bowl from ice cream maker; transfer ice cream to a 9- x 5-inch loaf pan.
- Roughly chop remaining 8 cookies; sprinkle over ice cream in loaf pan, and fold gently to incorporate. Cover with plastic wrap; freeze in freezer 2 hours. Scoop with an ice cream scoop, and serve.
OREO ICE CREAM CAKE
Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.
Provided by Chelsea Lords
Categories Dessert
Time 3h20m
Number Of Ingredients 6
Steps:
- PREP: Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal, and set aside.
- CRUST: In a powerful blender or food processor, blend the Oreos (don't separate cookie from cream) until they are all crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once all in crumbs, add in the melted (and slightly cooled) 7 tablespoons butter. Stir until a thick dough forms and press that mixture into the prepared pan. Use the bottom of a 1-cup measuring cup to press the crust firmly into the bottom of the pan. No need to go up the sides of the pan.
- ICE CREAM: Scoop the ice cream over the crust in big scoops. Use a strong silicone spatula to press down the ice cream and smooth it into an even layer. Cover the pan with foil or plastic wrap and freeze for 1-2 hours or until firm.
- HOT FUDGE: Add the entire jar of hot fudge on top of the ice cream and, using a spatula, spread the fudge into one even layer. This takes some patience, but it will spread into an even layer. Cover the pan and return to the freezer for 1 hour.
- FINISHING: Using a spatula, spread the completely thawed whipped topping over the bars into one smooth and even layer. If desired, crush up the 3-4 extra Oreos (blend or pulse in blender or food processor) and sprinkle the crumbs over the bars. Return to the freezer, covered, to firm up, 20-30 minutes or overnight.
- SERVING: Let bars stand for 5 minutes at room temperature before cutting and serving. Use the overhang of parchment paper to pull the bars out of the pan. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars.
- STORAGE: Return any leftovers promptly to the freezer. The whipped topping doesn't thaw and re-freeze very well (it becomes icy) so try to finish the bars a few days after making them.
Nutrition Facts : Calories 283 kcal, ServingSize 24 servings, Carbohydrate 33.1 g, Protein 3.4 g, Fat 15.4 g, Cholesterol 40 mg, Sodium 137 mg, Fiber 0.8 g, Sugar 22.9 g
ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies
Provided by Nathan Ng
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Add the cookies and gently fold to combine.
- Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 31 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 30 grams
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