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
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
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
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 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.
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.
COOKIES AND CREAM ICE CREAM BARS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides.
- Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan.
- Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up.
- Slice into bars to serve.
ICE CREAM COOKIES
Make and share this Ice Cream Cookies recipe from Food.com.
Provided by Meghan at Food.com
Categories Drop Cookies
Time 25m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cream the butter and sugar.
- Beat the egg yolk. Add the egg and vanilla to the butter/sugar mixture; beat well. Add the flour.
- Drop cookies onto an ungreased cookie sheet and bake for 15 to 20 minutes.
COOKIES AND CREAM ICE CREAM CAKE
You've bought chocolate ice cream cakes before. It's time to see how easy it is to create a homemade version!
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes 18 servings.
Number Of Ingredients 3
Steps:
- Line 9x5-inch loaf pan with plastic wrap. Cut chocolate ice cream crosswise in half, then cut each half into 4 slices. Place 4 slices on bottom of prepared pan; press to form even layer covering bottom of pan. Reserve 1/2 cup chopped cookies; set aside.
- Sprinkle half the remaining cookies over ice cream layer in pan. Cover with vanilla ice cream; press firmly to form even layer. Top with remaining chopped cookies. Cover with remaining chocolate ice cream slices; press firmly to completely cover cookie layer. Freeze 3 hours or until firm.
- Invert dessert onto platter just before serving. Remove pan and plastic wrap. Top dessert with reserved cookies.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COOKIES & CREAM ICE CREAM
Your guests will be impressed with this rich and indulgent ice cream
Provided by Barney Desmazery
Categories Dessert, Snack, Treat
Time 35m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).
- In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
- At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
- Roll pieces of cookie dough into balls or thin snakes, flatten them with your hands and layer through the ice cream. Freeze until solid.
Nutrition Facts : Calories 836 calories, Fat 68 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.46 milligram of sodium
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-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.)
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
If your ice cream maker is large enough, you can easily double the recipe to make 6 cups.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Yield Makes about 3 cups
Number Of Ingredients 6
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.
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