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.
4-INGREDIENT COOKIES AND CREAM PIE
This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party - try different flavors of sandwich cookies to change it up.
Provided by Food Network Kitchen
Time 8h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
- Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.
COOKIE ICE CREAM PIE
Because you use your freezer to prepare this crunchy, creamy treat-not your oven-it won't heat up your kitchen on sweltering days. Whip it up and serve to company or the neighborhood kids. -Wisconsin Milk Marketing Board, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set, about 1 hour., For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. , Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.
Nutrition Facts : Calories 763 calories, Fat 45g fat (24g saturated fat), Cholesterol 201mg cholesterol, Sodium 448mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 11g protein.
COOKIES AND CREAM ICE CREAM PIE RECIPE
My boys are in love with this ice cream pie recipe-we have been making it for years. Switch the flavor of Oreos or ice cream and you're got a whole new dessert!
Provided by Becca Ludlum
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Chop the Oreos, and put them in a large bowl. When the boys were little they loved when I put the cookies in a Ziplock bag and let them bang the cookies with their hands or a wooden spoon.
- Melt your butter and pour it on top of the crushed cookies. Mix well.
- Add your cookie mixture to the greased pie pan. Use your fingers to press the mixture evenly around the sides and bottom of the pan.
- Stick the crust in the freezer to harden, and pull out the ice cream to thaw a bit. I like to set a kitchen timer for 20 minutes or so.
- After 20 minutes the crust should be hard enough and the ice cream should be soft enough.
- Scoop the ice cream into the crust, or just dump it all in. I use the back of a large spoon to break up the ice cream and push it into the crust. If the ice cream is not thawed enough, stick the container in the microwave for 15 seconds or so.
- Drizzle Magic shell or Hershey's syrup on top, and freeze for at least 20 minutes before serving.
Nutrition Facts : Calories 177 kcal, Carbohydrate 27 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 173 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
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 SHOP PIE
From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie
Provided by HeidiSue
Categories Frozen Desserts
Time 6h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
- Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.
Nutrition Facts : Calories 519.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 78.3, Sodium 509.3, Carbohydrate 52.6, Fiber 1.2, Sugar 33.2, Protein 5.2
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
COOKIES N CREAM PIE (PAREVE)
Make and share this Cookies N Cream Pie (Pareve) recipe from Food.com.
Provided by bluecjan
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- 1. Thaw the whipping cream.
- 2. Whisk it in a bowl about 20 times.
- 3. Crush the oreos.
- 4. add the oreos to the cream and mix
- 5. Pour into the crust and freeze.
Nutrition Facts : Calories 361.3, Fat 15.4, SaturatedFat 3, Sodium 381.9, Carbohydrate 54.2, Fiber 2, Sugar 30.9, Protein 4
COOKIES & CREAM FUDGE ICE CREAM SHOP PIE
Want to knock their socks off? Pull this Cookies & Cream Fudge Ice Cream Shop Pie out of the freezer, add a fudge drizzle and tell 'em how you made it in 15 minutes flat.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Reserve 2 Tbsp. fudge topping; spread remaining onto bottom of crust. Cover with half the COOL WHIP. Freeze 10 min.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining COOL WHIP; spoon over COOL WHIP layer in crust.
- Freeze 4 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, chocolate, ice cream
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
- Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
- Spread the softened ice cream on top and smooth out.
- Drizzle the top with melted chocolate.
- Freeze for 4 hours, or until the ice cream is hardened.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 36 grams
COOKIES 'N' CREAM PIE
"This creamy make-ahead dessert is perfect for company," remarks Julie Sterchi of Jackson, Missouri. Convenience foods-including instant pudding, frozen whipped topping, cookies and prepared crumb crust-make it a treat for the cook, too.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 389mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
ICE CREAM SHOP PIE
Made with just four ingredients, this Ice Cream Shop Pie is so easy, even a 13-year-old could make it! (We know because one of our reviewers said so.)
Provided by My Food and Family
Categories Recipes
Time 6h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust.
- Freeze 6 hours or until firm.
- Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Garnish as desired. Store leftovers in freezer.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 14 g, Protein 2 g
MINI COOKIES 'N' CREAM ICE CREAM PIES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, heavy whipping cream, condensed milk, vanilla extract, chocolate sandwich cookies
Provided by Nathan Ng
Categories Desserts
Yield 6 pies
Number Of Ingredients 6
Steps:
- Separate the icing from the chocolate sandwich cookies. Reserve the icing and put the cookies in a resealable plastic bag.
- Pound the cookies with a rolling pin until they reach a fine crumble. Transfer to a small bowl.
- Mix with the butter until well combined.
- Evenly distribute the crumble mixture into a 6-cup muffin tin lined with cupcake liners and firmly press the crumbs to form an even crust in each cup.
- In a medium bowl, combine the cream, condensed milk, vanilla extract, and the sandwich cookie icing. Whisk the ingredients until soft peaks form.
- Gently form in the cookies.
- Transfer the mixture to the muffin tin.
- Freeze for 4 hours, or until the ice cream has solidified.
- Remove the cupcake liners.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 25 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, Sugar 22 grams
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