Cookies and Cream Fudge Swirl Ice Cream

Cookies and Cream Fudge Swirl Ice Cream might be just the side dish you are searching for. One portion of this dish contains around 14g of protein, 105g of fat, and a total of 1481 calories. This recipe serves 3. For $2.65 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 39 people found this recipe to be yummy and satisfying. It will be a hit at your Summer event. Head to the store and pick up whole milk, cream cheese, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes. It is brought to you by Handle the Heat. With a spoonacular score of 51%, this dish is solid. Peanut Butter Swirl Cookies and Cream Ice Cream, Coffee Fudge Swirl Ice Cream, and Brownie Fudge Swirl Ice Cream are very similar to this recipe.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 8 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the ice cream:In the pitcher of a blender, puree all the ice cream ingredients except the Oreo cookies. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Refrigerate until completely chilled, at least 30 minutes or up to overnight.To make the fudge swirl:Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2  minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.To finish the ice cream:Pour the chilled cream mixture into an ice cream maker. Freeze according to the manufacture’s directions. In the last 5 minutes of churning, add the Oreo cookies to the mixture.Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

 

Step by step:

1. To make the ice cream:In the pitcher of a blender, puree all the ice cream ingredients except the Oreo cookies.

Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.To finish the ice cream

1. Pour the chilled cream mixture into an ice cream maker. Freeze according to the manufacture’s directions. In the last 5 minutes of churning, add the Oreo cookies to the mixture.

2. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

Transfer the mixture to a medium bowl and press plastic wrap against the surface. Refrigerate until completely chilled, at least 30 minutes or up to overnight.To make the fudge swirl

1. Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2  minutes.

2. Remove from heat and stir in the chocolate chips.

3. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla.

Nutrition Information:

covered percent of daily need