Cookies N Cream Ice Cream Food

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HOMEMADE COOKIES-AND-CREAM ICE CREAM



Homemade Cookies-and-Cream Ice Cream image

Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield 1 generous quart

Number Of Ingredients 7

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks
4 ounces chocolate wafer cookies, such as Famous Chocolate Wafers (about 20)

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 AND CREAM ICE CREAM



Cookies and Cream Ice Cream image

No ice cream maker required! My friend Angela taught me how to make this recipe. It's so easy, it's hard to believe that 5 ingredients will give you a deliciously creamy ice cream! No need to buy it from the store anymore! For best results when whipping the cream, remember to use a cold bowl and cold beaters!

Provided by Pale Rose

Categories     Ice Cream

Time 10m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 5

2 cups heavy whipping cream
1 cup Oreo cookies, coarsely crushed (about 2 rows of a standard package)
3 egg yolks
1 (14 ounce) can sweetened condensed milk
4 teaspoons vanilla extract

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.

Nutrition Facts : Calories 295.3, Fat 20.1, SaturatedFat 11.8, Cholesterol 107.1, Sodium 97.6, Carbohydrate 24.8, Fiber 0.2, Sugar 21.4, Protein 4.5

COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY



Cookies 'n' Cream Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 3

2 cups heavy cream
14 oz condensed milk, 1 can
12 chocolate sandwich cookies, crumbled, additional cookies for topping if desired

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!

Nutrition Facts : Calories 390 calories, Carbohydrate 31 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 30 grams

COOKIES AND CREAM ICE CREAM



Cookies and Cream Ice Cream image

This recipe doesn't require an ice cream maker and is quick to throw together. It tastes so yummy! I love raspberries and have substituted them for the crushed oreos with great results. So, feel free to substitute any cookie, candybar, or fruit. Get creative. To cut back on fat and calories a little, use fat free sweetened condensed milk.

Provided by Delish

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

15 Oreo cookies, crumbled
2 egg yolks
1 (14 ounce) can sweetened condensed milk
4 teaspoons vanilla
1 quart heavy whipping cream
1/2 cup sugar

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.

Nutrition Facts : Calories 723.9, Fat 52.9, SaturatedFat 31.2, Cholesterol 227.1, Sodium 200.8, Carbohydrate 56.6, Fiber 0.5, Sugar 47.5, Protein 8

COOKIES 'N CREAM ICE CREAM



Cookies 'n Cream Ice Cream image

This is very yummy, great for summer! We had a terrible time trying to find a recipe for Cookies and Cream, so here we go. This also makes a very rich vanilla custard ice cream base if you leave out the cookies. Prep time does not include cooling and freezing time.

Provided by MommyMakes

Categories     Frozen Desserts

Time 35m

Yield 10 cups ice cream

Number Of Ingredients 7

2 1/2 cups half-and-half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
20 crushed Oreo cookies

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.

Nutrition Facts : Calories 513.5, Fat 36.8, SaturatedFat 20.7, Cholesterol 236.7, Sodium 198.4, Carbohydrate 41.2, Fiber 0.6, Sugar 29.8, Protein 6.2

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