Two Ingredient Cookies And Cream Ice Pops Recipes
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 '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
COOKIES & CREAM POPS
Make and share this Cookies & Cream Pops recipe from Food.com.
Provided by Alyssia Mind Over
Categories Frozen Desserts
Time 10m
Yield 8 Pops
Number Of Ingredients 4
Steps:
- Crush 6 cookies in a plastic bag with a rolling pan. Leave some larger pieces for texture. Set aside.
- Twist off the top cookie of the remaining 8 sandwich cookies and place a popsicle stick in the middle of the cream. Place the top cookie back on top so you have a cookie "pop.".
- Whisk together coconut milk, sugar and vanilla extract, sweetening to taste.
- Add your cookie pops to your popsicle mold. Pour the milk mixture in and cover the sandwich cookie at the bottom of the mold. Alternate between adding cookie pieces and coconut milk 2 to 3 more times, until the molds are filled.
- Place the lid on the mold and transfer to the freezer for 4 hours, or until frozen.
- Remove from the molds and enjoy!
Nutrition Facts : Calories 217.1, Fat 14.6, SaturatedFat 10.7, Sodium 107.8, Carbohydrate 21.9, Fiber 0.6, Sugar 14.5, Protein 2.1
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