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
3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, chocolate, ice cream
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
- Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
- Spread the softened ice cream on top and smooth out.
- Drizzle the top with melted chocolate.
- Freeze for 4 hours, or until the ice cream is hardened.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 36 grams
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!
COOKIES 'N' CREAM 3-INGREDIENT FUDGE RECIPE BY TASTY
Here's what you need: white chocolate, sweetened condensed milk, sandwich cookies
Provided by Hector Gomez
Categories Desserts
Yield 25 pieces
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
- Once chocolate is fully melted, add in chopped cookies and stir until combined.
- Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
- Chill for 2 hours or until the fudge is firm.
- Cut into bite-sized pieces.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 20 grams
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