Oreo Cake Batter Ice Cream

Oreo Cake Batter Ice Cream

Recipe adapted slightly from Annie’s Eats

2 1/2 cups whole milk, divided

1/2 cup yellow cake mix (I used Pillsbury Funfetti because I had a box on hand)

1/2 cup sugar

Pinch of salt

3 egg yolks

2 tsp vanilla

1/2 cup heavy cream

2 rows of cake batter flavored Oreos, roughly chopped

In a medium, heavy bottom sauce pan combine 1 cup of the whole milk with the cake mix, and sugar. Whisk over medium heat until warmed through, making sure the cake mix doesn’t clump. In a small bowl whisk the egg yolks with the pinch of salt until smooth. In a large bowl combine the remaining milk, heavy cream and vanilla, and place a fine mesh sieve over top.

When the heated milk mixture begins to steam slightly, remove from heat. Slowly ladle 1/4 cup of the mixture into the egg yolks while whisking constantly. This is called tempering, it prevents the yolks from cooking and scrambling when they hit the hot milk mixture. Test the yolks to make sure they’re not still cold and then slowly pour them into the steaming milk mixture, again whisking constantly.

Keep whisking until the mixture has thickened and an instant read thermometer reads 170-175°F. I found that as I was whisking the cake batter was making my mixture clumpy. Don’t worry, this won’t effect your base, it just makes it kind of difficult to whisk. Once the the base reaches the 170-175°F, pour through the sieve into the milk and cream mixture. Whisk gently to combine. Cover with plastic wrap and refrigerate for 3 hours or overnight.

After the base has chilled thoroughly freeze according to your ice cream maker’s instructions. About 10 minutes before the cycle is over, add in your chopped Oreos. Pour into a large container and freeze until hard.

Ice cream will last about three weeks to a month in an airtight container, though I’ve been known to savor mine for several months, even if it is a bit frost bitten.

Twix Ice Cream Cake- Easy

       next time I'll post a real pic

TWIX ICE CREAM CAKE

Recipe By: Holly Lofthouse from life-as-a-lofthouse.com)

• 1 (1.5 quart) vanilla Ice cream, slightly softened
• 1 (16 oz) jar of caramel sauce
• 1 cup milk chocolate chips
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1/4 cup brown sugar
• 1 cup flour
• 1/2 teaspoon vanilla extract

Directions:  In a 9x13 glass dish spread out the ice cream evenly. 

Cover and place in freezer. Freeze to set for 2 hours.

While the ice cream is setting start making the cookie topping. 

Preheat oven to 350 degrees. Cream butter and sugars in a medium

 bowl. Stir in vanilla and flour until well mixed. Spread dough into a

 foil-lined 8x8 baking dish. Bake for 15 minutes or slightly golden.

 Remove from heat and let stand until completely cooled.

Once Ice cream is all set and cookie topping is completley cooled,  

take ice cream out of freezer. Pour the caramel sauce evenly over 

ice cream. Break apart the cookie topping into big chunks and 

sprinkle evenly over caramel.

Melt chocolate chips in a microwavable bowl. Heat at 30 second

 intervals until melted. Stir and then drizzle over the cookie 

topping. Re-cover and place back into freezer for 6 hours or 

overnight to completely re-freeze. 

Slice into squares and serve! 

Nothing to dislike about this ice cream cake!  It was so good with that 

cookie dough-twix layer on top of the ice cream with the hardened

 melted chocolate chips.  Divine!  I wonder if I  should double layer 

the cookie part- one on the bottom of the pan, one on the top of the 

ice cream.  Next time.  

Another vanilla ice cream recipe.

Vanilla Ice Cream
(from allrecipes.com)

• 2 cups heavy whipping cream
• 2 cups half-and-half cream
• 3/4 cup white sugar
• 1 tablespoon vanilla extract

Directions

1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

I am still figuring out my ice cream ingredients, trying to see how using different-fat ingredients changes taste and texture of ice cream.  Our family loved the vanilla ice cream recipe we have on here that used straight milk (though it doesn't freeze that well- it's a little icy), and this one is more delicious.  I used 4 c. half and half, no cream.  Next time I'll use the cream to see if it freezes better.  It's wonderful straight out of the ice cream maker, but it is a little icy when it freezes.  But it is SO yummy fresh.  I love how easy it is to make ice cream.

Low-fat EASY Vanilla Ice Cream- surprisingly great!

• 
  
• Vanilla Ice Cream
• (from allrecipes.com)
• 
  
• 4 cups milk
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 
  
• Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.  Makes 1/2 gallon.

I was not sure this would turn out well!  I have the kitchenaid ice-cream attachment bowl, and I love how easy and fast it is to make your own ice cream.  This recipe had great reviews at allrecipes.com, and I decided what the heck...we'll try it!  It whipped up quite nicely, though it was very soft-serve, which I prefer anyway.  After being frozen over-night, it was a little more icy than normal ice cream, but still delicious.  A great guilt-free recipe.  It will be fun to try add-ins, or making this with chocolate milk.  

Chocolate Ice Cream

Easy Cocoa Ice Cream
(allrecipe.com)

• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup HERSHEY®'S Cocoa Powder
• 2 cups heavy cream
• 1 cup half & half
• 1 tablespoon vanilla extract

Directions

1. In medium saucepan, stir together sweetened condensed milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened, about 10 minutes. Remove from heat; cool slightly.
2. Gradually add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold.
3. Place in ice cream freezer container. Freeze according to manufacturer's instructions.

This was delicious and easy.  I used fat-free condensed milk, and just used all half & half instead of the heavy cream.  

Purple Cow Shakes

Purple Cows

• 3/4 c. grape juice concentrate
• 1 1/2 c. milk
• 2 c. vanilla ice cream

Combine all in blender.  


These were in the RS pass-along cards this month but I've made these several times and really like the different flavor!  Plus, they are so pretty!

Microwave Hot Fudge

Super Fast and Delicious Hot Fudge Sauce

• 6 T butter
• 6 heaping T. cocoa powder
• 1 can sweetened condensed milk (I used fat-free and it worked well)
• a few Tbsp. milk, if needed to thin out sauce

Microwave the butter until completely melted and starting to bubble Add the cocoa powder and whisk well to remove any lumps. Add the sweetened condensed milk and continue whisking. If sauce is too thick, add a little milk to thin it out.

Serve warm. Store in an airtight container for about a week.

This is a fast winner!

Ice cream recipe

Blueberry Cheesecake Ice Cream
(ourbestbites.com)

• 2-3 c. fresh blueberries (or frozen works too)
• 1/4 c. powdered sugar
• 1/4 c. water
• 2 c. sugar
• 6 oz. light cream cheese, softened
• 4 egg yolks
• 3 c. 2% milk
• 1 c. half and half
• Optional: 1 prepared graham cracker crust

1. In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.
2. In a large saucepan, combine milk and half and half (or cream and whole milk if you're taking that route). Bring to a boil and then remove from heat.
   
   While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.
3. After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.
4. Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them.
5. Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you're ready to freeze it, it's well chilled and will be ready faster!
   
   Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.

We enjoyed this ice cream, and it froze well even though the kitchen-aid ice cream maker we use couldn't get it very frozen so I was worried when I put the smoothie-like consistency into the freezer, it all turned out well. That could have been due to not letting the mixture get cold enough in the fridge before freezing it. Anyway, next time I would add the graham crust or cheesecake pieces, but the taste was very decadent!

Chocolate Oreo Ice Cream

Chocolate Oreo Ice Cream
(adapted from realmomkitchen.blogspot.com)

• 2 c. half and half
• 2 c. whole milk
• 3/4 c. sugar
• 1/8 tsp. salt
• 1 ½ tsp. vanilla
• 1 pkg (3 ¾ oz.) chocolate instant pudding
• a sleeve crumbled oreos

1. Mix all ingredients in bowl except oreos.
2. Stir until sugar and pudding are dissolved.
3. Pour into ice-cream freezer, adding oreos at the end.
4. Freeze according to manufacturer directions.

Yum. I skip heavy cream just to think it's healthier but this is rich and tasty all the same! A definite family fave.

So fast and such a great ice-cream dessert

Hot Fudge Ice Cream Sandwich Dessert

• 2 c. chocolate syrup
• 3/4 c. peanut butter
• 19 ice cream sandwiches
• 12 ounces whipped topping
  

1. Pour the chocolate syrup in a microwave bowl and microwave for a minute. Do not allow to boil (burnt chocolate is kind of gross).
2. Stir in peanut butter until melted and smooth. Cool to room temp.
3. Line the bottom of a 9x13 pan with 8 1/2 ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Repeat layers.
   
4. Freeze until firm, 1 hour. Cut into squares and serve.

What is cool about this dessert is you take ordinary Hershey's syrup (which I don't love plain) and add the peanut butter, and it transforms the syrup into a hot fudgey consistency and deliciousness! My favorite part of this dessert. Try to buy the ice cream sandwiches when they are 4 for $1.

Strawberry Froyo

Frozen Strawberry Yogurt
(allrecipes.com)

• 2 cups fat-free plain yogurt
• 2 cups pureed fresh strawberries
• 1 (14 ounce) can fat free sweetened condensed milk
• 1 cup fat-free milk (or whatever you have)
  
• 3 teaspoons vanilla extract

1. In a large bowl, combine all ingredients.
   
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
3. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving.
   
4. Remove from the freezer 30-45 minutes before serving.

So delicious! I can't believe how this can be so healthy. High in calcium, fat-free, and a little serving of fruit in there too! Such a great treat for the summer. Such a great treat for ice-cream/froyo lovers! It's nice to make a healthy version of ice cream now and then. I'm lovin' my ice-cream maker!