COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY
It's a cookies and cream overload! Freeze and fry edible chocolate cookie churro bowls, coat in sugar, and serve with a scoop of cookies and cream ice cream. Worried about wasting the cookie cream filling? Turn it into an extra sweet whipped cream for a fun topping!
Provided by Betsy Carter
Categories Desserts
Time 3h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
- Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
- In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
- Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
- Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
- Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
- Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
- Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
- Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
- Add the remaining cup of sugar to a shallow bowl.
- Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
- Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
- Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
- Enjoy!
3-INGREDIENT COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies
Provided by Merle O'Neal
Categories Desserts
Yield 10 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 352 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 0 grams, Protein 5 grams, Sugar 27 grams
MINI COOKIES 'N' CREAM ICE CREAM PIES RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, heavy whipping cream, condensed milk, vanilla extract, chocolate sandwich cookies
Provided by Nathan Ng
Categories Desserts
Yield 6 pies
Number Of Ingredients 6
Steps:
- Separate the icing from the chocolate sandwich cookies. Reserve the icing and put the cookies in a resealable plastic bag.
- Pound the cookies with a rolling pin until they reach a fine crumble. Transfer to a small bowl.
- Mix with the butter until well combined.
- Evenly distribute the crumble mixture into a 6-cup muffin tin lined with cupcake liners and firmly press the crumbs to form an even crust in each cup.
- In a medium bowl, combine the cream, condensed milk, vanilla extract, and the sandwich cookie icing. Whisk the ingredients until soft peaks form.
- Gently form in the cookies.
- Transfer the mixture to the muffin tin.
- Freeze for 4 hours, or until the ice cream has solidified.
- Remove the cupcake liners.
- Enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 25 grams, Fat 25 grams, Fiber 0 grams, Protein 4 grams, Sugar 22 grams
COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY
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
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
BAKED COOKIES 'N' CREAM ICE CREAM CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, cookies n cream ice cream, white cake mix, large egg whites, white frosting, chocolate sandwich cookies
Provided by Alix Traeger
Categories Desserts
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
- In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
- Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
- Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle 6 of the crushed chocolate sandwich cookies evenly over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
- Chill the cake in the refrigerator for 15 minutes.
- Coat the top and sides of the cake with frosting. Transfer the remaining frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 1½-inch (20 cm) swirls of frosting around the outside of the cake. Place a chocolate sandwich cookie vertically in each swirl. Sprinkle the remaining 4 crushed cookies in the center.
- Slice and serve.
- Enjoy!
COOKIES AND CREAM ICE CREAM
If you like Oreo Cookies you are going to love this! Making a cooked custard first makes this a quality, smooth and creamy ice cream. This recipe makes about 3 1/2 - 4 quarts of ice cream. I hope you will enjoy this!
Provided by Bev I Am
Categories Frozen Desserts
Time 2h45m
Yield 1 gallon, 32 serving(s)
Number Of Ingredients 10
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.
COOKIES AND CREAM MOUSSE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, heavy cream, powdered sugar
Provided by Betsy Carter
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
- Using a rolling pin, crush the cookies until they are finely ground.
- Microwave the cream from the chocolate sandwich cookies for 2 minutes.
- In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
- Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
- Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
- Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
- Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
- Serve immediately or refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 47 grams, Fat 54 grams, Fiber 0 grams, Protein 4 grams, Sugar 43 grams
COOKIES 'N' CREAM ICEBOX CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all-purpose flour, dark cocoa powder, salt, baking powder, heavy cream, sweetened condensed milk
Provided by Kiano Moju
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
- Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
- Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
- Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches (27 cm) wide. Using a 10-inch (25 cm) springform pan as your guide, cut a 10-inch (25 cm) circle out of the dough.
- Use a 3-inch (8-cm) ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
- Chill the cookie dough in the freezer for 10 minutes.
- Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
- Reroll the dough scraps and use a cookie cutter to cut out 24 1½-inch-wide (4-cm) cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
- Bake the cookies for 7 minutes, until crisp. Let cool completely.
- Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
- Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
- Chill the cake in the refrigerator for at least 4 hours or overnight.
- After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
- Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 2 grams, Protein 10 grams, Sugar 31 grams
COOKIES 'N CREAM ICE CREAM
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
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
COOKIES N CREAM ICE CREAM SHOP PIE
From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie
Provided by HeidiSue
Categories Frozen Desserts
Time 6h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
- Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.
Nutrition Facts : Calories 519.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 78.3, Sodium 509.3, Carbohydrate 52.6, Fiber 1.2, Sugar 33.2, Protein 5.2
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