Cookies And Cream Churro Ice Cream Bowls Recipe By Tasty

Steps:

• In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
• Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
• Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
• Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
• Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
• Fill with your favorite ice cream and toppings.
• Enjoy!

Steps:

• Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
• Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
• In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
• Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
• Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
• Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
• Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
• Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
• Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
• Add the remaining cup of sugar to a shallow bowl.
• Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
• Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
• Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
• Enjoy!

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.

Steps:

• Bring the milk, butter, vanilla, 2 tablespoons of the sugar and the salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and add the flour, stirring constantly with a wooden spoon, until the dough comes together and forms a ball, about 1 minute. Remove from the heat and let cool for 5 minutes.
• Stir in the eggs one at a time, making sure that they are fully incorporated before adding the next egg. Transfer the dough to a piping bag fitted with a medium star tip. Invert two 6-cup muffin tins, spray generously with cooking spray and dust with some flour. Pipe the dough in a spiral to form a bowl around every other cup (you should have 3 bowls on one tin and 3 bowls on the other). Transfer the tins to the freezer and freeze until completely solid, about 3 hours or up to overnight.
• Mix the remaining sugar and the cinnamon in a medium bowl. Pour 3 inches of oil in a large, deep, heavy-bottomed pot and heat to 350 degrees F. Remove the bowls from the freezer and release them from the tins using a butter knife. Fry the bowls 3 at a time, making sure they sink to the bottom and fill up with oil when they rise, until nicely browned and crispy, 5 to 6 minutes. Flip them over with a slotted spoon and fry the rim of the bowl, 2 to 3 minutes. Remove from the oil with a slotted spoon and place on a paper-towel-lined plate to catch the excess oil. Roll the bowls in the cinnamon-sugar while they are still warm. Return to the plate to cool. Heat the oil back to 350 degrees F and repeat with the remaining bowls. Serve warm with your choice of filling.

Steps:

• Whisk cookie crumbs, sugar, flour, egg whites, milk, butter, vanilla extract, and salt together in a large bowl until batter is smooth.
• Heat an oiled griddle over medium-high heat. Drop batter by large spoonfuls onto griddle and cook until edges are set, 4 to 5 minutes. Flip and continue to cook until disc is firm, 1 to 2 minutes.
• Roll disc into a cone shape. Prop up the disc in place for 1 to 2 minutes until hardened into a cone. Repeat with remaining batter.

Steps:

• In a large glass or metal bowl, beat cold whipping cream until peaks form.
• Gradually beat in sugar.
• Combine egg yolks, sweetened condesned milk, and vanilla in separate bowl.
• Fold into whipping cream along with crushed oreos.
• Cover and freeze at least 5 hours.
• Let stand for 5-10 minutes before serving.
• Serve with additional oreos if desired.

Steps:

• Combine sugar, flour (1/2 cup + 2 TBS) and salt in a saucepan.
• Gradually stir in milk.
• Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
• Gradually stir in 1 cup hot mixture into the beaten eggs.
• Add egg mixture to remaining hot mixture, stirring constantly.
• Cook 1 minute; remove from heat.
• Refrigerate 1 hour.
• Combine whipping cream, half and half and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.
• Add crumbled cookies before freezing.
• Freeze as directed using your ice cream maker manufacturer's directions.