Chocolate Oreo Ice Cream Food

CHOCOLATE OREO ICE CREAM

Steps:

• Prepare the ice cream base:
• Place the egg yolks in a medium bowl and set aside.
• In a medium steel bottomed pot, add the whole milk, heavy cream, powdered milk, and granulated. Whisk the mixture vigorously until the milk powder is fully incorporated into milk and heavy cream. Turn the heat to medium/low and bring the mixture to a full simmer.
• Remove from heat, whisking the entire time pour some of the milk mixture into the bowl with the egg yolks to temper. Continue to pour the milk mixture and whisk until the egg yolks are combined. Pour the entire mixture back into the pot, along the melted chocolate, cocoa powder, and vanilla extract. Cook over low heat, whisking the entire time until the chocolate melts, and the mixture is thick enough to coat the back of a wooden spoon thickly. This can take anywhere from 2-6 minutes. Be sure not to let it scorch.
• Strain the mixture into a Ziploc bag. Seal the Ziploc bag, immerse it in the ice bath and leave until completely cool.
• At this point you can either churn in the ice cream maker according to manufacturer's instructions, or place in the refrigerator overnight to steep, then churn. Fold in the crushed Oreo cookies once the ice cream is frozen.
• Transfer the mixture to a container with a tight-fitting lid and place in your freezer.
• Makes a little over a quart of ice cream.

CHOCOLATE OREO ICE CREAM

Steps:

• Whisk together all ingredients but Oreos in a large mixing bowl.
• Cover and chill for several hours or till very cold.
• Freeze in an ice cream maker according to manufacturer's instructions. During last few minutes, add the crushed Oreos.
• Pour into a container. Cover and freeze for 2-3 hours.

OREO ICE CREAM PIE

Steps:

• Gather the ingredients.
• Carefully spoon the softened ice cream into the crust.
• Place 8 of the Oreo cookies so they are standing up along the edge of the prepared cookie crumb crust.
• Finely crush the remaining 5 or 6 Oreo cookies and sprinkle on the surface of the pie.
• Drizzle the chocolate syrup in thin lines over the top of the pie.
• Freeze for at least 4 hours. Remove from the freezer about 10 minutes prior to serving.
• Use the standing Oreo cookies as a guideline when cutting the pie into pieces.
• Top with a dollop of whipped cream if you like, and serve.

OREO ICE CREAM CAKE

Steps:

• Butter lightly 9x13-inch baking pan (or use vegetable spray).
• Place Oreos in a plastic bag and crush fine with a rolling pin.
• Spread them on bottom of baking pan and pour butter over top.
• Press cookies to form a crust.
• Spread the ice cream over crust Pour hot fudge sauce over ice cream.
• Freeze 30 min.
• until chocolate sauce has cooled Spread w/ Cool- Whip over chocolate.
• Top with nuts.
• Return to freezer until ready and serve.
• Pat dry cherries Top w/ cherries Cut and serve Serves 10 to 12.

CHOCOLATE OREO ICE CREAM CAKE ROLL

Steps:

• Grease and lightly flour a 15 by 10 inch jelly roll pan.
• Prepare chocolate cake mix according to package instructions.
• Pour chocolate mixture evenly into jelly roll pan.
• Spread out a kitchen towel and sprinkle it lightly with powdered sugar.
• Bake for 12 -15 minutes or until a toothpick comes out clean in the center.
• Remove cake from oven and immediately loosen edges of cake and turn it over into the towel.
• Roll the cake up from short end to short end within the towel, jelly roll style.
• Cool on wire rack until completely cool. This could take up to one hour.
• Place 14 Oreo cookies into a zip lock bag. Crush the cookies using a roller pin or meat mallet.
• Unroll cake. Spread the softened ice cream. Top with crushed cookie topping.
• Carefully roll cake back up (without the towel) and transfer onto plate or serving tray.
• Place cake into freezer and store for at least 2 hours.
• To serve, garnish the top of the cake with powdered sugar and line the sides with remaining whole Oreo cookies.

ICE CREAM OREO® COOKIE PIE

Steps:

• Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
• Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
• Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.

MALT CHOCOLATE ICE CREAM WITH OREO COOKIE CRUNCH

Steps:

• Bring the milk and cream to a simmer in a pan. Meanwhile, whisk the egg yolks and sugar until combined. Pour the milk onto the eggs, stirring well. Pour this back into a cleaned-out saucepan and slowly heat through for about 10 mins, stirring all the time. Don't allow the liquid to simmer. It should thicken as it heats up and is ready when it's thick enough to coat the back of a wooden spoon.
• Pour the hot custard mix over the chocolate in a bowl and allow it to melt. Add the Ovaltine and whisk until smooth.
• Cool, then churn in an ice-cream machine. As it thickens, add the biscuits. Freeze. When ready to eat, serve with White chocolate sauce (below).

20+ AWESOME OREO RECIPES

Steps:

• Click the GET RECIPE link to view full recipe and instructions.
• Make sure you have the required ingredients.
• Make and enjoy!

OREO ICE CREAM PIE

Steps:

• Stir together Oreo crumbs, sugar, and butter until well mixed.
• Add crust mixture to a pie plate and press down evenly.
• In a large mixing bowl whisk together Oreo ice cream and crushed Oreos.
• Pour into cooled pie plate.
• Add heavy cream, powdered sugar, Oreo Cookie crumbs, and vanilla extract to a stand mixer and beat on high speed until it holds stiff peaks.
• Spread onto the pie.
• Freeze for 4 hours before serving.
• Add additional crushed Oreos or shaved chocolate over the top before serving.