What to do with a 7-pound box of Oreo’s from Costco? Make Oreo Cheesecake Bites — twice: once for practice and once for a party. Then make Oreo Truffles. Eat bunches as you bake. And for snacks between meals.
Oh my gosh, days and days later and you mean I still have some left? These were the never-ending box of cookies.
Okay, I’ll break ‘em apart and put them in my vanilla bean ice cream to make Cookies ‘n Cream ice cream.
Whew, only a handful left after that. Not too worried about getting rid of them now. I’ll just continue snacking on them…
…until a friend who was eating the Cookies ‘n Cream ice cream said, “This is good, but next time put the cookies in chocolate ice cream.”
Whoa, why hadn’t that thought crossed my mind? (thanks for the idea Jamie ; )
So I did. Yum–i–lish–ous!! (Sorry Jamie, I ate it all before we had a chance to have dinner again.)
What a chocolate whammy.
Know what I love best about Oreos in my ice cream, whether it’s vanilla or chocolate? I love how the cookie chunks get a bit soft yet still maintain a crunch. It’s kinda like dunking your cookie in a glass of milk or chocolate milk: part of the cookie begins to absorb the milk and get soft while some of it’s still got that crunch.
I just might have to buy another 7-pound box of Oreos!
Vanilla Bean & Oreo Ice Cream (Cookies ‘N Cream)
- 3 cups heavy cream (or 2 cups heavy cream + 1 cup whole milk)
- 3/4 cup sugar
- pinch of salt
- 1 vanilla bean, split in half lengthwise
- 3/4 tsp. vanilla extract
- 6-10 Oreo cookies, roughly broken up
- Pour 1 cup of the heavy cream into a medium saucepan; add sugar and salt. Scrape the seeds from the vanilla bean into the saucepan, and add the vanilla pod to the pot. Warm over medium heat, stirring, until the sugar dissolves.
- Remove from heat; add remaining 2 cups cream and vanilla extract.
- Chill the mixture thoroughly in the refrigerator, preferably overnight. When ready to churn, remove the vanilla bean, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Add the cookie chunks during the last 2 minutes of churning (caution: if the chunks are too small, the vanilla ice cream will turn murky from the chocolate in the cookies).
SOURCE: adapted from The Perfect Scoop by David Lebovitz
Super Chocolate & Oreo Ice Cream
- 4 ounces unsweetened chocolate
- 1 cup milk
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup sugar
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
- pinch salt
- 6-8 Oreo cookies, roughly broken up
- Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa (I like to sift it first to break up the cocoa) and heat, stirring constantly, until smooth. If the chocolate “seizes” or clumps together, don’t worry. The milk will dissolve it.
- Gradually whisk in the milk, a little at a time, stirring constantly until smooth. Remove from heat and let cool.
- Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
- Add the cream, vanilla, and salt; whisk to blend.
- Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, 1-3 hours…preferably overnight.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions. Add the cookie chunks during the last 2 minutes of churning (caution: if the chunks are too small, the vanilla ice cream will turn murky from the chocolate in the cookies).
SOURCE: adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book