Oreominticecreamdessert Recipes
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
MINT OREO ICE CREAM CAKE
Quick and Simple Mint Ice Cream Cake great for Special Occasions. will look like you spent hours in the kitchen COOK TIME IS FREEZE TIME
Provided by lizzypoo222
Categories Frozen Desserts
Time P1DT45m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- 1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
- 2. add half stick melted butter.
- 3. press crust into 9 or 12 inch springform pan (could also use a cake pan).
- 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
- 5. spread half of ice cream onto crust.
- 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
- 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).
- 8. spread rest of softened ice cream over crunch coat.
- 9. cover with with cling wrap and place in freezer for several hours of overnight.
- 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).
- NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.
AMAZING OREO DESSERT
This is fabulous!! An awesome dessert! Plan ahead, you need to freeze it for 4 hours to get a good set.
Provided by MizzNezz
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Crush 18 cookies; mix with butter; press into bottom of an ungreased 9x9 dish.
- Beat cream cheese, peanut butter and 1 cup powdered sugar until creamy.
- Stir in half the whipped topping; spread over crust.
- Sprinkle with the chopped peanut butter cups.
- In second bowl, beat milk, pudding mix and the rest of the powdered sugar on low for 2 minutes.
- Fold in remaining whipped topping.
- Spread over the peanut butter cups.
- Crush the 4 remaining Oreos; sprinkle on top.
- Cover and refrigerate for 4 hours.
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
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