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
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 AND CREAM ICE CREAM
If you like Oreo Cookies you are going to love this! Making a cooked custard first makes this a quality, smooth and creamy ice cream. This recipe makes about 3 1/2 - 4 quarts of ice cream. I hope you will enjoy this!
Provided by Bev I Am
Categories Frozen Desserts
Time 2h45m
Yield 1 gallon, 32 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, flour (1/2 cup + 2 TBS) and salt in a saucepan.
- Gradually stir in milk.
- Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.
- Gradually stir in 1 cup hot mixture into the beaten eggs.
- Add egg mixture to remaining hot mixture, stirring constantly.
- Cook 1 minute; remove from heat.
- Refrigerate 1 hour.
- Combine whipping cream, half and half and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.
- Add crumbled cookies before freezing.
- Freeze as directed using your ice cream maker manufacturer's directions.
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
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
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HOMEMADE COOKIES-AND-CREAM ICE CREAM RECIPE
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- 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.
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- Whisk together the milk and sugar, stirring until the sugar has dissolved., Stir in the heavy cream and vanilla., For best results, chill the mixture in the refrigerator for 1 hour before freezing., Freeze in an ice cream maker according to the manufacturer's directions., Stir the cookie chunks into the soft ice cream, and serve immediately., For firmer ice cream, place soft ice cream in a covered container.
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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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