OREO MINT CHIP ICE CREAM CAKE
This decadent, can't-stop-eating-it dessert is an homage to Linda Freeman, the incredible chef at my college sorority house. She made a version of grasshopper pie that featured an Oreo crust and mint chocolate chip ice cream (instead of the classic crème de menthe chiffon filling). My spin takes those same flavors and layers them with chocolate ganache and whipped cream, so you get a little taste of everything in each bite.
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
- Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
- Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
- Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
- Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
- Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.
OREO MINT ICE CREAM DESSERT
This after-dinner mint dessert is a perfect choice for a large dinner party. It's easy to make and can be made days ahead.
Provided by Ashley U
Categories Frozen Desserts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Set aside 15 cookies; finely chop remaining cookies.
- Mix chopped cookies and butter in bowl.
- Press firmly on bottom of 13x9x2-inch baking pan.
- Freeze for 10 minutes.
- Spread ice cream evenly over crust.
- Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream.
- Freeze for at least 4 hours or overnight.
Nutrition Facts : Calories 466.7, Fat 24.5, SaturatedFat 10.3, Cholesterol 20.3, Sodium 495.3, Carbohydrate 60.1, Fiber 2.4, Sugar 34.9, Protein 4.8
OREO MINT ICE CREAM
I found this yummy ice cream recipe in Ben & Jerry's Homemade Ice Cream & Dessert Book. I changed it only slightly, adding more Oreos and adding the Oreos to the ice cream freezing process a little sooner. It's very good! Cook time is the freezing process time and for my Cuisinart freezer, that's about 20 minutes.
Provided by Hey Jude
Categories Frozen Desserts
Time 30m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Place cookies in a bowl, cover and refrigerate.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes; whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
- Pour in the cream and milk and whisk to blend.
- Add the peppermint extract and blend again.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- While the ice cream is somewhat loose but on it's way to being frozen, add the chopped cookies and continue freezing until the ice cream is ready.
- At this point, I transfer the ice cream to a plastic container and put it in the freezer to harden (ripen) completely.
BEN & JERRY'S OREO MINT ICE CREAM
Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time. Freezing time is however long it takes your freezer to freeze it.
Provided by Annacia
Categories Frozen Desserts
Time 7m
Yield 1 qt
Number Of Ingredients 6
Steps:
- Place the cookies in a bowl, cover and refrigerate.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Pour in the cream and milk and whisk to blend.
- add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
- After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready.
Nutrition Facts : Calories 3255, Fat 223.9, SaturatedFat 123.9, Cholesterol 1109.3, Sodium 1171.9, Carbohydrate 284.8, Fiber 4.4, Sugar 213.7, Protein 38.4
HOMEMADE OREO ICE CREAM
This recipe comes from my daughter-n-laws mother. We have this delicious homemade oreo ice cream every year when I go to visit them in the summer. This makes in the gallon size ice cream maker.
Provided by Marsha D.
Categories Ice Cream
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Crush oreo cookies in a plastic bag. Set aside.
- In the ice cream container, add half and half, heavy whipping cream, sweetened condensed milk, crushed cookies. Stir to combine.
- Add enough regular milk to the line on the ice cream container.
- Cover with ice cream maker lid and place in the other container that holds the metal container of liquid. Secure and lock in place.
- Add a layer of rock salt (about 2 cups around containter) and a layer of ice and repeat layers of salt and ice til you cover the top of the machine.
- Plug in and let the machine go for 30 minutes or until it stops.
- Cover the machine with a towel for 10 minutes, and serve.
- NOTE: Be sure to keep watching and adding rock salt and ice until the ice cream is made.
Nutrition Facts : Calories 787.2, Fat 49, SaturatedFat 27.1, Cholesterol 137.8, Sodium 455.4, Carbohydrate 77, Fiber 1.6, Sugar 50.4, Protein 14.1
OREO® ICE CREAM
This is a super simple recipe make some delicious Oreo® ice cream and you don't need an ice cream maker.
Provided by dominictermine
Categories Ice Cream
Time 4h10m
Yield 10
Number Of Ingredients 5
Steps:
- Crush 20 Oreo® cookies. Reserve remaining cookies for another use.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreo's®, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream.
- Transfer into a freezer-safe container and freeze until firm, at least 4 hours.
Nutrition Facts : Calories 431.5 calories, Carbohydrate 42.2 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 13.8 g, Sodium 307.3 mg, Sugar 28.9 g
OREO ICE CREAM
You dont have to go to a fancy ice cream parlour to have fancy ice cream.. do it all at home! So simple, yet so delicious! Enjoy!
Provided by Chef_Vanessa
Categories Frozen Desserts
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Crush oreo cookie into pieces.
- Mix in with ice cream.
- Enjoy right away or freeze till ready.
- Yum!
Nutrition Facts : Calories 191.3, Fat 9.8, SaturatedFat 5.3, Cholesterol 31.7, Sodium 105.9, Carbohydrate 24.2, Fiber 0.8, Sugar 19.3, Protein 3
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- Line an 8-inch square baking pan with wax or parchment paper, allowing edges of the paper to extend over sides of pan. Firmly press 1/2 of the cookie mixture into an even layer in the bottom of the pan. Place another layer of wax or parchment paper over the cookie layer; press remaining 1/2 of the cookie mixture into an even layer over the paper on top of the first cookie layer. Place another layer of wax or parchment paper over second cookie layer to cover; press firmly to adhere. Freeze at least 3 hours.
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- Slice into 9 bars and serve immediately, returning any remaining sandwiches to freezer. Sandwiches, kept individually-wrapped in plastic wrap, can be kept in the freezer for up to 10 days.
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