How to made cookies n cream icecream?

Answer 1

Double-Chocolate Cookies and Cream Ice Cream

2 cups half-and-half
1 1/2 cups granulated sugar
1/2 cup unsweetened baking cocoa
2 cups whipping cream
1 teaspoon vanilla extract
2/3 cup miniature semisweet chocolate chips
12 cream-filled chocolate sandwich cookies, crushed
Combine first 3 ingredients in container of an electric blender; cover and process until sugar dissolves, stopping once to scrape down sides.
Pour half-and-half mixture into freezer container of a 2-quart hand-turned or electric freezer. Gently stir in whipping cream and vanilla. Freeze ice cream mixture according to manufacturer's instructions.
Remove ice cream mixture from freezer container and gently stir in chocolate chips and crushed cookies. Pour ice cream mixture into a 13 x 9 x 2-inch pan; cover and freeze until firm.
Makes 7 1/2 cups.


COOKIE DOUGH ICE CREAM

2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream

Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.

ICE CREAM SANDWICHES

2/3 cup (160 ml) butter, softened
1 cup (240 ml) brown sugar, packed
1 egg
1 teaspoon (5 ml) vanilla
1 cup (240 ml) all-purpose flour
1 teaspoon (5 ml) cinnamon
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) baking soda
2-1/2 cups (600 ml) oatmeal
1 cup (240 ml) semi-sweet chocolate chips, melted (6 oz/168 g)
2 cups (480 ml) vanilla ice cream

Cream butter with brown sugar until light and fluffy. Add egg.
Beat well. Add vanilla. Sift flour with cinnamon, salt and baking soda. Stir into butter mixture, mixing well. Add oatmeal. Stir until well combined.
Roll cookie mixture into 12 to 14 equal balls. Place on an
ungreased cookie sheet. Flatten balls to 3 inches (7.5 cm)
in diameter. Bake at 375 F (190 C) for 12 to 14 minutes,
until golden brown but still soft. Cool completely on a wire rack.
Spread melted chocolate on bottom sides of each cookie. Let cool for chocolate to harden.

Soften ice cream by placing in the refrigerator for 10 to 15 minutes. Place ice cream in a 1/2-cup (125-ml) measuring cup to form (don't fill it - just use it as a mold). Spoon onto the chocolate side of one cookie. Press another cookie on top. Smooth edges with a knife. Eat immediately, or store in the freezer


Wattleseed Ice Cream with Homemade Macadamia Nut Cookies
These are quite different and with real aussie flavours

For the Cookies:
6 ounces macadamia nuts
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons bleached all-purpose flour
3/4 teaspoon salt
For the Ice Cream:
4 cups half-and-half
2 tablespoons ground wattleseed
1 teaspoon vanilla extract
1 teaspoon wattleseed extract
1 cup sugar
Pinch salt
5 egg yolks


Preheat the oven to 400 degrees F.
For the cookies: Place the nuts on a small baking sheet and place in the oven. Roast until golden, about 4 to 6 minutes. Remove from the oven and cool. Using a small food processor, grind the nuts. Cream the butter and sugar in the bowl of an electric mixer filled with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, ground nuts and salt in a medium-size mixing bowl and mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours.

Reduce the heat of the oven to 350 degrees F.

Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used.

Yield: 2 1/2 dozen

For the ice cream:

In a nonreactive saucepan, combine the half-and-half, powdered wattleseed, vanilla, wattleseed extract, sugar, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Strain the mixture through a fine mesh sieve. Pour the filling into the ice cream machine and follow the manufacturer?s instructions for churning time.

Yield: about 1/2 gallon

Spoon the ice cream into serving dishes and serve with the cookies.

Answer 2

Homemade Ice Cream - Cookies and Cream Recipe
Homemade ice cream is always a fun treat but adding cookie pieces makes it extra special. And you don't need eggs

Homemade Ice Cream - Cookies and Cream (+)
Ingredients
- 1 cup milk
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup half and half
- 1/2 tablespoon vanilla extract
- 2 cups chilled whipping cream
- 2 cups chocolate cream filled cookie pieces
Prep Time: 30 minutes
Cook Time: 10 minutes

Directions

Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175°F) or until it begins to bubble around the edges. Remove from the heat.
After removing from the heat, add the sugar and salt to the scalded milk. Stir the scalded milk until sugar and salt are completely dissolved.
Add half and half, vanilla, and whipping cream. Stir until well blended.
Pour into a bowl and allow mixture to cool to room temperature.
Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours or up to 24 hours. This aging process will produce ice cream with more body and a smoother texture.
While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed.
After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.
Follow the ice cream maker's instruction manual on the freezing process.
When the ice cream has thickened but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.
Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion.
Place the ice cream in the freezer for several hours to harden before serving.

Answer 3

2 1/2 cups half-and-half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
20 crushed Oreo cookies

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.

Answer 4

Are you asking how to make cookies n cream ice cream?
If so, add Oreo's to vanilla ice cream!

Answer 5

why dont u just buy it from the shops instead? Or instead, you can find a ice cream recipe and add cookies :)

Answer 6

vanilla icecream +crushes oreos