This is a simple way to make cookies-and-cream ice cream without an ice cream maker. The texture is a surprisingly good approximation of regular ice cream, and no-churn ice cream has the advantage that it won’t melt into a puddle.
No-Churn Cookies-and-Cream Ice Cream
From Food Network
Yield: 6 cups ice cream
- Chill a 9″ x 5″ metal loaf pan. Alternatively, you can store the ice cream in Rubbermaid boxes, which you don’t need to chill beforehand.
Whisk together the condensed milk, vanilla, and salt in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into metal loaf pan OR Rubbermaid boxes and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
- Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin.
Stir chocolate cookie bits into the ice cream base with a sturdy spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.
This chocolate Bavarian cream pie recipe comes from New Zealand and has been in the family for generations. It’s pretty addictive!
Chocolate Bavarian Cream Pie
Yield: Two 9” pies
- 1 envelope (1/4 oz) unflavored gelatin
- 1/4 cup cold water
- 3 egg yolks, lightly beaten
- 1/2 cup + 1 tablespoon sugar, divided
- 1 cup milk, scalded
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 teaspoon salt
- 3 egg whites
For crumb crust:
- In a small bowl, place water. Pour in gelatin, stir gently to moisten, and let sit to soften.
- Bring water to a boil in the bottom of a double boiler or in a pot.
- In the top of a double boiler or a metal bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
- Slowly drizzle scalded milk into yolk mixture, whisking constantly.
- Cook yolk mixture over boiling water until it coats a wooden spoon, about 5 minutes. (It will still be fairly runny.)
- Remove from heat and stir in gelatin mixture until gelatin dissolves entirely.
- Let sit until it cools to room temperature. (If you’re impatient, you can put it in the refrigerator, but make sure you don’t chill it too far.)
- While mixture is cooling, spray 2 pie pans with non-stick cooking spray.
- In a small bowl, combine 1 1/4 cups chocolate wafer crumbs and melted butter. Press it into pie pans. Cover and chill in refrigerator.
- When yolk mixture is cool, stir in vanilla.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat egg whites with 1 tablespoon sugar until they hold stiff peaks.
- Transfer yolk mixture into a clean, large mixing bowl and stir in a large spoonful of egg whites to lighten it.
- Fold in the rest of the egg whites in three additions.
- In the same bowl in which you whipped the egg whites (you don’t need to clean it), beat heavy cream until it holds stiff peaks.
- Fold whipped cream into the egg mixture in 3-4 additions.
- Divide batter between pie pans. Shake pans lightly to smooth the tops.
- Cover and chill in the refrigerator for at least 3-4 hours or until set.
- Just before serving, sprinkle 1 tablespoon wafer crumbs over the tops to decorate.
Chocolate wafer cookies are great to have around, not only for snacking on but also for, say, crushing and turning into cheesecake crusts.
Chocolate Wafer Cookies
Adapted from Smitten Kitchen
Yield: 50-60 1 3/4-inch wafers
- 1 1/2 cups gluten-free OR all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
- In a large mixing bowl, beat together butter and sugar.
- Beat in cocoa, salt, and baking soda.
- Beat in flour.
- Beat in milk and vanilla.
- Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.
- Form dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cut log of dough into slices a scant 1/4-inch thick and place them 1-2 inches apart on baking sheets (even cookies made with all-purpose flour will spread).
- Bake for 12-15 minutes, rotating the baking sheets from top to bottom and back to front about halfway through. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
- Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. They should crisp as they cool. If they don’t, return them to the oven to reheat and bake a little longer, then cool again.
- These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.