COOKIES AND CREAM ICE CREAM
No ice cream maker required! My friend Angela taught me how to make this recipe. It's so easy, it's hard to believe that 5 ingredients will give you a deliciously creamy ice cream! No need to buy it from the store anymore! For best results when whipping the cream, remember to use a cold bowl and cold beaters!
Provided by Pale Rose
Categories Ice Cream
Time 10m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Whip the heavy whipping cream in a medium bowl, then fold crushed Oreos into the cream.
- Mix remaining ingredients in a large bowl, then fold in the whipped cream and Oreos.
- Pour into a 12-cup container (or divide among smaller containers). Freeze overnight or until firm.
Nutrition Facts : Calories 295.3, Fat 20.1, SaturatedFat 11.8, Cholesterol 107.1, Sodium 97.6, Carbohydrate 24.8, Fiber 0.2, Sugar 21.4, Protein 4.5
COOKIES AND CREAM ICE CREAM MUFFINS
Using melted ice cream is a baking shortcut that makes sense -- in one ingredient you get cream, sugar, cookies and vanilla. Mix it with self-rising flour for the ultimate easy muffins. And a cookie in the middle is a sweet surprise!
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of the melted ice cream in a small bowl and set aside.
- Whisk together the remaining melted ice cream with the flour in a medium bowl until smooth. Use a small ice cream scoop (about 2 tablespoons) to spoon the batter into each muffin cup. Place a chocolate sandwich cookie on top of the batter in each cup. Spoon some of the remaining batter on top of each cookie. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Let cool completely in the tin.
- Meanwhile, whisk together the confectioners' sugar and reserved melted ice cream until smooth and thick. Place the remaining 3 cookies into a small ziptop bag and roughly crush.
- Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies.
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
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.
PEPPERMINT COOKIES-AND-CREAM COOKIES
These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 25 cookies
Number Of Ingredients 14
Steps:
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
- Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
- Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
COOKIES AND CREAM ICE CREAM CONES
A chocolaty homemade delight!
Provided by Bridget Mulcahy
Categories Desserts
Time 21m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 37.2 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3.2 g, Sodium 156.5 mg, Sugar 24.1 g
COOKIES 'N CREAM ICE CREAM
This is very yummy, great for summer! We had a terrible time trying to find a recipe for Cookies and Cream, so here we go. This also makes a very rich vanilla custard ice cream base if you leave out the cookies. Prep time does not include cooling and freezing time.
Provided by MommyMakes
Categories Frozen Desserts
Time 35m
Yield 10 cups ice cream
Number Of Ingredients 7
Steps:
- Heat half and half until very hot (not boiling), stirring often.
- Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half.
- Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil.
- Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt.
- Cover and chill thoroughly.
- Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last stage of freezing.
Nutrition Facts : Calories 513.5, Fat 36.8, SaturatedFat 20.7, Cholesterol 236.7, Sodium 198.4, Carbohydrate 41.2, Fiber 0.6, Sugar 29.8, Protein 6.2
COOKIES AND CREAM ICE CREAM
This recipe doesn't require an ice cream maker and is quick to throw together. It tastes so yummy! I love raspberries and have substituted them for the crushed oreos with great results. So, feel free to substitute any cookie, candybar, or fruit. Get creative. To cut back on fat and calories a little, use fat free sweetened condensed milk.
Provided by Delish
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 723.9, Fat 52.9, SaturatedFat 31.2, Cholesterol 227.1, Sodium 200.8, Carbohydrate 56.6, Fiber 0.5, Sugar 47.5, Protein 8
COOKIES AND CREAM ICE CREAM
If you like Oreo Cookies you are going to love this! Making a cooked custard first makes this a quality, smooth and creamy ice cream. This recipe makes about 3 1/2 - 4 quarts of ice cream. I hope you will enjoy this!
Provided by Bev I Am
Categories Frozen Desserts
Time 2h45m
Yield 1 gallon, 32 serving(s)
Number Of Ingredients 10
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.
COOKIES AND CREAM ICE CREAM (FROM COOKING LIGHT)
From a May 2001 Cooking Light article on hiding soy in desserts. My whole family loved this creamy dessert with lots of crushed oreos, even my husband who hates tofu. They had no idea it contained soy and I'm sure not telling!
Provided by LonghornMama
Categories Frozen Desserts
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 127.8, Fat 4.1, SaturatedFat 1.5, Cholesterol 5.6, Sodium 139.3, Carbohydrate 22.2, Fiber 0.4, Sugar 17.7, Protein 1.1
COOKIES-AND-CREAM ICE CREAM PIE
Provided by Moneeka Settles
Categories Food Processor Chocolate Dairy Dessert Freeze/Chill No-Cook Kid-Friendly Quick & Easy Bon Appétit Portland Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
- Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
- Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)
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COOKIES-AND-CREAM ICE CREAM RECIPE | MYRECIPES
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HOMEMADE COOKIES-AND-CREAM ICE CREAM RECIPE - SOUTHERN LIVING
From southernliving.com
- 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.
ICE CREAM CHOCOLATE CHIP COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
- Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Add ice cream and mix until smooth.
- Add egg and vanilla extract, mix for just a few seconds, then add baking soda and salt. Mix until smooth, then mix in flour slowly. Mix dough just until it comes together, then stir in chocolate chips.
COOKIES AND CREAM CUPCAKES - COOKING CLASSY
From cookingclassy.com
- Preheat oven to 350 degrees. Line two muffin tins with 24 paper muffin cups. Using a sharp knife, split 24 Oreos into halves leaving cream filling attached to one side (save filling free cookie sides to crush and sprinkle over frosted cupcakes). Place 1 Oreo half, with cream filling side up, at the bottom of each muffin cup, set aside.
- In mixing bowl, whisk together flour, baking powder and salt, set aside. In a separate large mixing bowl, using an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3 - 4 minutes. Add in egg whites, one at a time, mixing until combine after each addition. Measure 3/4 cup milk into a liquid measuring cup, then add sour cream and vanilla to milk and whisk to combine.
- Working in two separate batches, add flour mixture followed by milk mixture to butter mixture, and mix just until combine after each addition. Fold in 16 chopped Oreos. Evenly divide batter among prepared muffins cups (pouring it over the tops of the Oreo halves), filling each cup about 2/3 full. Bake in preheated oven about 23 - 26 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool 5 minutes before transferring to a wire rack to cool completely.
COOKIES AND CREAM ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
- Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, chop each cookie into 4 pieces.
- Scatter 1 cup of cookie pieces in the bottom of a freezer safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces. Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm. Enjoy!
COOKIES AND CREAM ICE CREAM RECIPE - CHISEL & FORK
From chiselandfork.com
- Heat a medium pot over medium heat and add the cream, milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat. Cover and refrigerate for at least 6 hours or overnight.
- Before pouring in ice cream maker, stir in vanilla extract. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
COOKIES AND CREAM ICE CREAM - CREATIONS BY KARA
From creationsbykara.com
- Heat over medium heat, stirring constantly, till mixture barely comes to a boil. Remove from heat.
MINT COOKIES AND CREAM ICE CREAM - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
- Add cream, whole milk, and sugar to a large bowl. Using a whisk, stir until sugar is dissolved- about 2-3 minutes. Add salt and peppermint extract.
- Transfer cream mixture to base of your ice cream maker and follow manufacturers directions. I have a Cuisinart Pure Indulgence (which I love!) and churn the ice cream for about 25 minutes.
- While the ice cream churns, coarsely chop the Oreo thins. Stir them into the ice cream the last 5 minutes.
COOKIES AND CREAM ICE CREAM RECIPE - COOK'S HIDEOUT
From cookshideout.com
- Combine remaining milk, heavy cream, sugar and light corn syrup in a large saucepan. Bring the mixture to a boil and let it simmer for 4 minutes or until the sugar is completely dissolved.
LIGHT VANILLA BEAN ICE CREAM - COOKIE AND KATE
From cookieandkate.com
- Use a small paring knife to slice open the vanilla bean (lengthwise from top to bottom). Use a spoon to scrape out the insides. Add the insides and the rest of the vanilla bean to the pan.
- Over medium-high heat, heat the mixture until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
COOKIES AND CREAM ICE CREAM - CHEW OUT LOUD
From chewoutloud.com
- In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
- Pour mixture into ice cream maker’s freezer bowl. Let it churn for about 20 minutes (or according to your machine’s manufacturer instructions.)
- Add in the chopped Oreos and keep churning for another 5-10 minutes or until mixture is thick and creamy. If your machine’s instructions vary for add-ins, please follow those instructions instead.
COOKIES & CREAM COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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