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 '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
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
EASY HOMEMADE COOKIES AND CREAM ICE CREAM
Make and share this Easy Homemade Cookies and Cream Ice Cream recipe from Food.com.
Provided by robingracejohnson
Categories Frozen Desserts
Time 4h5m
Yield 1 loaf pan, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, beat the egg yolks and stir in condensed milk and vanilla.
- Fold in the crushed cookies and whipped cream.
- Pour mixture into a 9 X5 loaf pan lined with foil.
- Cover and freeze for 6 hours or until firm.
Nutrition Facts : Calories 604.3, Fat 40.5, SaturatedFat 23.8, Cholesterol 215.6, Sodium 200.6, Carbohydrate 52, Fiber 0.4, Sugar 45.1, Protein 9.3
SUPER SIMPLE COOKIES AND CREAM ICE CREAM
Make and share this Super Simple Cookies and Cream Ice Cream recipe from Food.com.
Provided by lilyah.baroudi
Categories Ice Cream
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Add the cookies and vanilla then 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 372.4, Fat 27.7, SaturatedFat 16.2, Cholesterol 90.5, Sodium 143, Carbohydrate 28.3, Fiber 0.5, Sugar 21.6, Protein 4.3
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- In a cold bowl, whisk together milk and sugar until sugar is dissolved. Stir in heavy cream and vanilla.
- Pour mixture into ice cream maker’s freezer bowl. Let it churn for about 20 minutes (or according to your machine’s manufacturer instructions.)
- Add in the chopped Oreos and keep churning for another 5-10 minutes or until mixture is thick and creamy. If your machine’s instructions vary for add-ins, please follow those instructions instead.
- Use rubber spatula to transfer ice cream to a freezable container. Cover airtight and place in freezer about 2 hours to set up firmly.
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