OREO MINT ICE CREAM RECIPES
ICE CREAM COOKIE DESSERT RECIPE: HOW TO MAKE IT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! —Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 76g carbohydrate (46g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
BEST EVER VANILLA ICE CREAM RECIPE: HOW TO MAKE IT
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy treat that rivals what you can get at a premium ice cream shop. —Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4.5 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 310 calories, FatContent 23g fat (14g saturated fat), CholesterolContent 188mg cholesterol, SodiumContent 78mg sodium, CarbohydrateContent 21g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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