Cookies And Cream Ice Cream Cake Recipe 445 Food

COOKIES 'N CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

COOKIES-AND-CREAM CAKE

Steps:

• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
• Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

COOKIES-AND-ICE CREAM SANDWICH CAKE

Steps:

• Whip the heavy cream, sugar and vanilla in a large bowl with an electric mixer until firm peaks form.
• Remove the ice cream sandwiches from their wrappers. Place 6 ice cream sandwiches end to end in a 2-by-3 rectangle on a large flat serving plate. Cover with a thin layer of whipped cream. Stack 6 more ice cream sandwiches in the same manner on top; frost again. Repeat the process until all 24 sandwiches are stacked in one large rectangle. Cover the entire cake with a layer of whipped cream.
• Place half of the cookies in a large resealable plastic bag and crush them using a rolling pin. Sprinkle the crumbs around the bottom and top edges of the cake and place some on top of the cake in the center. Arrange 5 whole cookies on top of the cake. Serve immediately or freeze until party time (up to 2 days ahead).

COOKIES AND CREAM CAKE

Steps:

• In a large mixing bowl, combine cake mix, water, oil, and egg whites.
• Beat on low speed until moistened; beat on high for 2 minutes.
• Gently fold in the crushed cookies.
• Pour into 2 greased and floured 8-inch round cake pans.
• Bake at 350° for 30 minutes or until tests done.
• Cool for 10 minutes; remove from pans to wire rack to cool completely.
• In a mixing bowl, beat sugar, shortening, milk, and vanilla until smooth.
• Frost cake.

COOKIES AND CREAM ICE CREAM

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.

COOKIES 'N CREAM ICE CREAM

Steps:

• Heat half and half until very hot (not boiling), stirring often.
• Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half.
• Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil.
• Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt.
• Cover and chill thoroughly.
• Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last stage of freezing.

COOKIES AND CREAM ICE CREAM

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.