Best Cookies N Cream Icebox Cake Recipe By Tasty Recipes
COOKIES AND CREAM POKE CAKE RECIPE BY TASTY
Here's what you need: freshly made chocolate cake, cookies and cream pudding mix, milk, frozen whipped topping, crushed chocolate cookies, can of sweetened condensed milk
Provided by Matthew Johnson
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 6
Steps:
- Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
- In a large bowl, add the packet of cookies and cream pudding mix and the milk and whisk until there are no lumps. Add the whipped topping and the crushed chocolate cookies. Stir until well-combined and set aside.
- Pour the sweetened condensed milk over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
- Spread the pudding mixture mixture and smooth it out evenly. Sprinkle extra crushed cookies on top. Chill the cake for at least 3 hours or up to overnight.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, Sugar 46 grams
HOMEMADE COOKIES-AND-CREAM ICE CREAM
Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.
Provided by Food Network Kitchen
Categories dessert
Time 7h45m
Yield 1 generous quart
Number Of Ingredients 7
Steps:
- Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
- Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
- Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
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