Cookies And Cream Ice Cream Muffins Food

ICE CREAM MUFFINS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

COOKIES AND CREAM MUFFINS

Steps:

• Preheat oven to 350 degrees and line a muffin tin with muffin liners.
• In a large bowl whisk together milk, sugar, oil, eggs and vanilla extract.
• Sift together flour, salt, baking powder and baking soda then add to the wet ingredients and whisk until combined.
• Add all but 1/4 cup of the crumbled Oreos to the mixture (reserve this 1/2 cup for topping the muffins).
• Scoop batter into muffin liners then sprinkle on the remaining Oreo cookie crumbs.
• Bake for 18-20 minutes until a toothpick comes out clean.

COOKIES AND CREAM ICE CREAM MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of the melted ice cream in a small bowl and set aside.
• Whisk together the remaining melted ice cream with the flour in a medium bowl until smooth. Use a small ice cream scoop (about 2 tablespoons) to spoon the batter into each muffin cup. Place a chocolate sandwich cookie on top of the batter in each cup. Spoon some of the remaining batter on top of each cookie. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Let cool completely in the tin.
• Meanwhile, whisk together the confectioners' sugar and reserved melted ice cream until smooth and thick. Place the remaining 3 cookies into a small ziptop bag and roughly crush.
• Transfer the muffins to a serving platter. Spread some of the glaze over top of each muffin, then sprinkle with the crushed cookies.

HOMEMADE COOKIES-AND-CREAM ICE CREAM

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

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!

COOKIES AND CREAM ICE CREAM

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.

3-INGREDIENT COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY

Steps:

• Separate cookies and cream filling into two different bowls.
• Pour the cookies into a plastic bag and smash with a rolling pin until they are crumbs.
• Combine crumbs and condensed milk in a bowl, mix together and set aside.
• In a large bowl, whip your heavy cream with a hand mixer until stiff peaks form.
• Fold the cookie mix into the whipped cream and transfer to a deep baking dish. Top with additional cookie crumbs and cream.
• Freeze for 4 hours.
• Enjoy!