Best Two Ingredient Cookies And Cream Ice Pops Recipes

COOKIES AND CREAM POPSICLES

Steps:

• In a medium bowl whisk together the yogurt, cream cheese, milk, sugar, and vanilla extract. Once smooth stir in the crushed cookies.
• Pour into the popsicle molds, leaving a little space at the top for them to expand. OR you can place a whole cookie into each mold for a hidden treat by filling the molds halfway, setting the cookie inside the mold, then topping off to fill each well.
• Tap firmly on the counter to remove bubbles.
• Insert sticks and freeze until hard (at least 4 hours).
• Remove from the freezer and run the mold under warm water for a few seconds to loosen the popsicles from the mold, then gently pull on the popsicle stick to remove from the mold completely.

COOKIES AND CREAM ICE CREAM BARS

Steps:

• Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides.
• Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan.
• Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up.
• Slice into bars to serve.

10-MINUTE ICE CREAM POPS

Steps:

• Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside.
• Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks.

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.