Cookies And Cream Ice Cream Muffins Recipes

Steps:

• Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
• Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
• Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.

Steps:

• Separate cookies and cream filling into two different bowls.
• Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
• Combine crumbs and condensed milk in a bowl, mix together and set aside.
• In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
• Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs and cream.
• Freeze for 4 hours.
• Enjoy!

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!

Steps:

• Combine the milk and cream in a medium saucepan. Add salt and 1/3 cup of sugar. Bring to a simmer. Prepare an ice water bath.
• Whisk together egg yolks and remaining 1/3 cup sugar. Gradually whisk in half the milk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 7 minutes. Pour custard through a fine sieve into a bowl set into prepared ice water bath. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
• Freeze in an ice cream maker until ice cream holds its shape when machine is turned off, add cookies and churn to combine about 1 minute. Transfer to a loaf pan, sprinkle with crushed cookies. Eat, soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Melt the ice cream.
• Sift the flour and baking powder together into a bowl.
• Add the ice cream to the flour.
• Combine but don't overmix.
• Spoon into muffin tins.
• Bake in a moderate oven for 12-18 minutes (test one by inserting a skewer).
• Leave in tins for 5 minutes then remove and cool.
• Makes approx 2 dozen muffins.

Steps:

• measure 2 cups ice cream and allow to soften.
• add to 2 cups of flour and stir until mixed.
• spoon into paper muffin cups and bake in 375 oven approx.
• 15-18 minutes.
• I know this sounds crazy but they really work!
• REMEMBER the better ice cream gives a better product my first batch was with generic vanilla,they were o.k.but not as good as the higher quality ice creams.