VANILLA ICE CREAM COOKIE DESSERT
This dessert takes only a few moments to put together. Guests always ask for seconds, and my grandchildren have even requested it for their birthday cakes.-Ernestine Beoughter, Lawrenceville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cookie crumbs and butter. Press half into an 8-in. square dish. Spread with ice cream. , Press remaining crumb mixture into ice cream. Spread with whipped topping; sprinkle with pecans. Serve immediately or freeze until serving. Serve with chocolate syrup.
Nutrition Facts : Calories 487 calories, Fat 28g fat (15g saturated fat), Cholesterol 44mg cholesterol, Sodium 369mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
EASY HOMEMADE VANILLA ICE CREAM 'N COOKIES
Again, this ice cream recipe doesn't need an ice cream freezer. Just stick in the fridge, wait 6 hours, then mack out. I got these ice cream recipes out of my Quick and Easy Desserts booklet dated 1988. Tried and true and the kids love it.
Provided by Judy81350
Categories Frozen Desserts
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 5
Steps:
- In large bowl, combine sweetened condensed milk, egg yolks and vanilla; mix well.
- Fold in whipped cream and cookies.
- Pour into 9 x 5 inch loaf pan or other 2-quart container; cover.
- Freeze 6 hours or until firm.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 2578.1, Fat 169.8, SaturatedFat 97.4, Cholesterol 856.7, Sodium 1011.9, Carbohydrate 231.1, Fiber 3, Sugar 189.9, Protein 38.3
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 IN A BOWL (WITH ICE CREAM)
Steps:
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
- Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
- While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.
VANILLA ICE CREAM COOKIES
Make and share this Vanilla Ice Cream Cookies recipe from Food.com.
Provided by CrystalA
Categories Frozen Desserts
Time 1h10m
Yield 5-6 dozen
Number Of Ingredients 4
Steps:
- Heat oven to 375°.
- Combine flour, butter, and ice cream in bowl.
- Dough will be firm.
- Chill for 1 hour.
- Roll out on lightly floured surface and cut with cookie cutters.
- Coat each side of cookies with sugar.
- Place on ungreased cookie sheet and prick cookies with fork.
- Bake 8-10 minutes and cool.
Nutrition Facts : Calories 588.5, Fat 39.2, SaturatedFat 7.9, Cholesterol 9.5, Sodium 443.8, Carbohydrate 53.7, Fiber 1.5, Sugar 14.7, Protein 6.3
ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
VANILLA ICE CREAM
No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
Provided by Ginger
Categories Vanilla Ice Cream
Time 3h30m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
- Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
- Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g
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4.7/5 (3)Category DessertCuisine AmericanTotal Time 20 mins
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- Whisk egg yolks in a mixing bowl until paler in colour. Carefully and slowly pour the hot liquid from the stove into the eggs, whisking constantly so you do not curdle the eggs. When fully combined, add the mixture back into the pan and pour in cornstarch mixture. Bring to a hot temperature again (not boiling!,) stirring frequently. Remove from heat, stir in vanilla, and allow to cool to room temperature (you can stir occasionally to prevent film build up.)
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