3 Ingredient Cookies N Cream Ice Cream Recipe By Tasty Recipes

COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY

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!

COOKIES 'N' CREAM 3-INGREDIENT FUDGE RECIPE BY TASTY

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!

3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY

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!

COOKIES 'N' CREAM ICEBOX CAKE RECIPE BY TASTY

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!

3-INGREDIENT COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY

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!