Ice Cream Cookies Recipes

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.

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.

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!

Steps:

• In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.

Steps:

• Preheat oven to 350˚F (175˚C).
• Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
• In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
• Add the baked flour and mix, and gently fold in chocolate chips.
• Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
• Freeze for 3-4 hours.
• Enjoy!

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.

Steps:

• Preheat oven to 350 degrees.
• Cream the butter and sugar.
• Beat the egg yolk. Add the egg and vanilla to the butter/sugar mixture; beat well. Add the flour.
• Drop cookies onto an ungreased cookie sheet and bake for 15 to 20 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
• While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
• Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.

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.

Steps:

• In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set, about 1 hour., For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. , Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.