Coffee Oreo Cookie Rum Ice Cream Recipes
ICE CREAM OREO® COOKIE PIE
My daughter requests this pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with both adults and children!
Provided by cookin'mama
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
- Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
- Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 76.3 g, Cholesterol 29 mg, Fat 27.9 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 452.4 mg, Sugar 46.7 g
COFFEE OREO COOKIE RUM ICE CREAM
Oh My Heaven, you'll think that you have already made it through the gates! The given cooking time is freezer time.
Provided by Annacia
Categories Frozen Desserts
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 cup of the cream, 1 cup of milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling.
- Stir in the instant coffee until it is dissolved.
- Pour the remaining 1 cup of cream into a medium size metal bowl, set in an ice water bath in a larger bowl.
- Set a mesh seive on top of the bowls. Set aside.
- In a separate bowl, whisk the egg yolks together.
- Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it.
- Pour the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run.
- Be patient, this step can take 5 to 10 minutes.
- Pour the custard through the seive and stir it into the chilled cream.
- Chill mixture thoroughly in the refrigerator.
- When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed oreo cookies.
- Process the mixture in your ice cream maker according to the ice cream maker directions.
- Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.
Nutrition Facts : Calories 526.6, Fat 38.1, SaturatedFat 21.3, Cholesterol 303.2, Sodium 164.2, Carbohydrate 39.3, Fiber 0.5, Sugar 29.2, Protein 6.4
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