Thursday, May 27, 2010

Memorial Day Meal Part IV

Oreo Ice Cream Sandwiches
Ok, now that we have made it through the veggies and eating healthy, I thought that we could splurge a little.  Sound Ok?? 
Good, because you are going to love what is coming up.
Homemade Oreo ice cream, no mixer needed, smashed in between two homemade Oreo cookies.
Simple, easy and even easier to eat.
Oh my, my freezer is calling my name.
Sad thing is that there is none left.

Ok, lets begin.
You might want to make the ice cream a day before, because it needs to freeze for at least 6 hours. 

Crush up a cup and a half of Oreos, but not to fine.  
The more cookie, the better.  
We're not kidding anybody here, we all know the Oreo is the best part.

In your mixer, beat the egg yolks on high until they lighten up.  Add in the can of sweetened condensed milk (major yum!), two tablespoons of water, and the vanilla. Don't be shy with the vanilla, it bumps up the yum factor also.
Once mixed together, turn off the mixer.
Fold in the Oreo crumbs and the cream. 

Pour the mixture into a dish.  I usually use a 9x9 glass dish.
The shallower the better because the Oreo chunks like to rise and you want to keep it evened out.

Cover the dish tightly with foil and place in the freezer for at least six hours.
No ice cream maker.  No rock salt.  No hand churning, or plugging in.
I told you this was easy.
Maybe too easy because I find myself making this quite often and my rear end is here to show it.

Now the ice cream itself is so yummy it can stand on its own.  It also is delicious smushed in between two cookies, any cookie at that.
I decided to make one that resembles an Oreo cookie, so that you get the real feeling of an Oreo ice cream sandwich.
But feel free to try chocolate chip, chocolate chocolate chip or even sugar.

For the cookies, you will need your food processor or an electric mixer.

Blend together your sugar, cocoa powder, flour, baking soda, baking powder and salt.
As a cookie alone, go easy on the cocoa powder, but if you are making them for the ice cream, you can use the full amount.  

Add the softened butter, which I usually achieve by forgetting to set it out early and coming to room temp and having to stick it in a glass bowl and microwaving it for 15 seconds.  Just letting it get soft before it melts.
Add your egg and turn your mixer on until the mixture comes together and clumps.  

Now these cookies are sticky, so it is best to wet your hands before working with it.
Start by rolling the dough into a small ball and then press it out on your cookie sheet.
They will expand when they bake, so leave room between them.  I fit about nine onto a large baking sheet.

Cook them in the oven for 7-8 minutes, leaving them soft and a tad undone.  
I do this because I pre-assemble them and that causes me to freeze them which makes them hard.  So in order for them to not truly be a crunchy cookie when you eat them, I err on the softer side when baking them.
Did that make any sense???
Hopefully so.

Oh, someone's little fingers are trying to sneak a bite.
Caught ya!

Cookies-n-Cream Ice Cream
3 egg yolks
1 can (14 oz.) sweetened condensed milk
2 1/2 tablespoons water
4 teaspoons vanilla
1 1/2 cups coarsely crushed Oreo's
2 cups (1 pint) whipping cream

In a mixing bowl, beat the yolks until light yellow.  Mix in the sweetened condensed milk, water and vanilla.  Turn off mixer and fold in cookies and whipping cream.  Pour into a shallow dish and tightly cover with foil.
Freeze for 6 hours.  Serve and enjoy!!

Oreo Cookies
1 1/4 cup all-purpose flour
1/4 to 1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons butter (1 1/4 stick), softened
1 large egg

Preheat oven to 350 degrees.
In a food processor or mixer, mix the flour, cocoa, baking soda, baking powder, salt and sugar.  Pulse in the softened butter and egg.  Continue pulsing until mixture comes together in a clump.
With wet hands, roll a tablespoon of batter in your hand.  Press it out onto a cookie sheet lined with parchment paper.  
Bake for 7-8 minutes.  Transfer to a baking rack to cool.

If making the sandwiches, simply put a generous scoop of delicious ice cream between two cookies and serve.  Enjoy!!

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