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.
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
HOMEMADE COOKIES-AND-CREAM ICE CREAM
You always complain cookies-and-cream ice cream never has enough cookie pieces. Now, you can make it with all the pieces you want.
Provided by Southern Living Editors
Time 2h40m
Yield Serves 8 (serving size: about 3/4 cup)
Number Of Ingredients 5
Steps:
- Whisk together milk and sugar in a bowl until sugar is dissolved. Add heavy cream and vanilla; stir to combine. Transfer mixture to bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.)
- Place 10 of the cookies in a ziplock plastic bag, and seal bag. Crush cookies using a rolling pin or meat mallet to a very fine, almost sandy, consistency. With ice cream machine running, add crushed cookies to thickened ice cream; continue freezing until fully incorporated, about 4 additional minutes. Remove bowl from ice cream maker; transfer ice cream to a 9- x 5-inch loaf pan.
- Roughly chop remaining 8 cookies; sprinkle over ice cream in loaf pan, and fold gently to incorporate. Cover with plastic wrap; freeze in freezer 2 hours. Scoop with an ice cream scoop, and serve.
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
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
3-INGREDIENT COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies
Provided by Merle O'Neal
Categories Desserts
Yield 10 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 352 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 0 grams, Protein 5 grams, Sugar 27 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 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
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
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COOKIES AND CREAM ICE CREAM - BAREFEET IN THE KITCHEN
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4.8/5 (15)Total Time 5 minsCategory DessertCalories 561 per serving
- Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, chop each cookie into 4 pieces.
- Scatter 1 cup of cookie pieces in the bottom of a freezer safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with 1 cup of cookie pieces. Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm. Enjoy!
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