4 recipes found
1. To make the cookie dough. Mix all ingredients except the chocolate chips in a bowl or in a food processor with 1 tablespoon of water. Mix in the chocolate chips.
2. To make the cake. Line an 8-inch springform pan with parchment paper.
3. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Remove 1/4 cup of the crumbs and set aside. Press the remaining crumbs into the bottom of the prepared pan and about a 1/2-inch up the sides. Be sure to pack it in tightly. Freeze 10 minutes
4. Roll half of the cookie dough into small 1/2-inch balls. Press the remaining cookie dough into the bottom of the frozen crust. Spread the ice cream over the cookie dough in an even layer. Push the cookie dough balls into the ice cream.
5. Pour over the fudge and cover with chocolate cookie crumbs. Cover and freeze for 4 hours or preferably overnight.
6. In a microwave-safe bowl, melt together the chocolate and coconut oil. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate over the cake. Freeze until firm.
7. Remove the cake from the freezer 5 minutes before slicing, slice and serve immediately.
1. To make the cookie dough. Mix all ingredients except the chocolate chips in a bowl or in a food processor. Mix in the chocolate chips.
2. To make the bites. Line a 9×9-inch square pan with parchment paper.
3. Press the cookie dough into the bottom of the prepared pan. Freeze for 10 minutes. Spread the ice cream over the cookie dough in an even layer. Cover and freeze for 4 hours or preferably overnight.
4. Line a baking sheet with parchment paper. Remove the slab of ice cream from the freezer, cut into small squares (32-48 squares), and arrange them on the prepared baking sheet. Freeze until firm, at least 30 minutes.
5. In a microwave-safe bowl, melt together the chocolate and coconut oil. Dip each bite in chocolate. Sprinkle with sea salt (if desired). Freeze until completely frozen, 2 hours. Eat and enjoy the sweet, creamy goodness.
1. In a medium size pot, whisk together the egg yolks and sugar until the yolks are pale yellow in color. Add the milk, vanilla, and sea salt. Set the pot over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently, until the mixture thickens and easily coats the back of a wooden spoon, about 8-10 minutes. Once thickened remove from the heat.
2. Place a fine-mesh sieve (strainer) over a large heatproof bowl and immediately strain the custard into the bowl. Cool slightly, cover and place in the fridge for 4 hours or overnight.
3. To make the cookie dough. In a large bowl, beat together the butter, brown sugar, and sugar until combined. Add the egg and vanilla and beat until combined and creamy. Add the flour and salt, beat until combined. Stir in the chocolate chips. Spread the cookie dough in an even layer on a parchment lined baking sheet. Freeze 20-30 minutes and then roughly chop the cookie dough into small, bite size pieces.
4. To make the oatmeal Cookies. Preheat the oven to 350 degrees F.
Preheat the oven to 350 degrees F.
5. In a large bowl beat together the oatmeal, flour, brown sugar, baking soda, salt, canola oil, egg, and vanilla until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.
6. Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. Place on a parchment lined baking sheet. Repeat with remaining dough.
7. Bake for 12-15 minutes or until set and golden. Let cool completely.
8. Churn the ice cream in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cookie dough pieces.
9. Using an ice cream scoop, scoop 1 scoop of ice cream on to half of the cookies. Sandwich with the remaining cookies, gently pushing down. Transfer to the freezer and freeze for 4-6 hours or until firm (or eat now!). Remove 5-10 minutes before eating to soften. Enjoy!
reeze for 4-6 hours or until firm (or eat now!). Remove 5-10 minutes before eating to soften. Enjoy!
Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.