FESTIVE MINT CREAM DESSERT
Mint ice cream and colorful sprinkles make this cool concoction perfect for holiday parties or meals. For a chocolaty dessert, use rocky road or chocolate ice cream instead. -Sally Hook, Montgomery, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm., In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm., Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight. , Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.
Nutrition Facts : Calories 391 calories, Fat 23g fat (14g saturated fat), Cholesterol 37mg cholesterol, Sodium 223mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
OREO® COOKIES AND CREAM DESSERT
This is a fast and easy dessert a crowd will love!
Provided by Paola Madias
Categories Desserts Chocolate Dessert Recipes
Time 8h15m
Yield 20
Number Of Ingredients 7
Steps:
- Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
- Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 36 g, Cholesterol 15.4 mg, Fat 11.7 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 6.1 g, Sodium 355.6 mg, Sugar 25.3 g
OREO MINT ICE CREAM
I found this yummy ice cream recipe in Ben & Jerry's Homemade Ice Cream & Dessert Book. I changed it only slightly, adding more Oreos and adding the Oreos to the ice cream freezing process a little sooner. It's very good! Cook time is the freezing process time and for my Cuisinart freezer, that's about 20 minutes.
Provided by Hey Jude
Categories Frozen Desserts
Time 30m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Place cookies in a bowl, cover and refrigerate.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes; whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
- Pour in the cream and milk and whisk to blend.
- Add the peppermint extract and blend again.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- While the ice cream is somewhat loose but on it's way to being frozen, add the chopped cookies and continue freezing until the ice cream is ready.
- At this point, I transfer the ice cream to a plastic container and put it in the freezer to harden (ripen) completely.
OREO MINT ICE CREAM DESSERT
This after-dinner mint dessert is a perfect choice for a large dinner party. It's easy to make and can be made days ahead.
Provided by Ashley U
Categories Frozen Desserts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Set aside 15 cookies; finely chop remaining cookies.
- Mix chopped cookies and butter in bowl.
- Press firmly on bottom of 13x9x2-inch baking pan.
- Freeze for 10 minutes.
- Spread ice cream evenly over crust.
- Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream.
- Freeze for at least 4 hours or overnight.
Nutrition Facts : Calories 466.7, Fat 24.5, SaturatedFat 10.3, Cholesterol 20.3, Sodium 495.3, Carbohydrate 60.1, Fiber 2.4, Sugar 34.9, Protein 4.8
OREO MINT CHIP ICE CREAM CAKE
This decadent, can't-stop-eating-it dessert is an homage to Linda Freeman, the incredible chef at my college sorority house. She made a version of grasshopper pie that featured an Oreo crust and mint chocolate chip ice cream (instead of the classic crème de menthe chiffon filling). My spin takes those same flavors and layers them with chocolate ganache and whipped cream, so you get a little taste of everything in each bite.
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
- Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
- Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
- Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
- Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
- Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.
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- Put the Oreos in a food processor and pulse into a crumble. If you don't have a food processor, you can place the cookies in a plastic bag and crush them with something heavy). Place the crumbled Oreos in a bowl.
- Remove the ice cream from the freezer for 15-20 minutes to allow it to soften. Place the ice cream in a bowl and stir with a spoon to get it to be like a soft-serve consistency. This will make it easier to pack into the crust. Remove the crust from the freezer and add the ice cream. Smooth it to the edges but make sure you still have room at the top for the whipped cream layer.
- Place the heavy whipping cream into a bowl and begin to whip on medium speed with a hand mixer. Add the powdered sugar, vanilla, and peppermint and continue to beat on high speed until the cream is nice and stiff. This will take about 4-5 minutes.
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