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Easy Homemade Ice Cream ´n´ Cookies




Source of Recipe


BBR


Recipe Introduction


Posted by: HollyMcDonoughGA


List of Ingredients




3 egg yolks
* 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
4 teaspoons vanilla extract
1 cup coarsely crushed chocolate sandwich cookies (12 cookies)
2 cups (1 pint) whipping cream, whipped (DO NOT use non-dairy whipped topping)



Recipe



In large bowl, beat egg yolks; stir in EAGLE BRAND® and vanilla. Fold in cookies and whipped cream. Pour into foil lined 9x5-inch loaf pan or other 2-quart container. Cover; freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Store leftovers covered in freezer.


Notes: Mud Pie: Prepare ice cream as above. To make crust, combine 25 chocolate sandwich cookies, finely rolled (about 2 cups crumbs) and 1/4 cup butter, melted. Press evenly on bottom of 9-inch pie plate; refrigerate. Scoop ice cream into balls and arrange in prepared crust. Drizzle with cholate fudge topping or chocolate syrup. Freeze at least 1 hour before serving. Garnish with nuts.

Peanut Butter Ice Cream with Cookies: In large bowl, beat together EAGLE BRAND®, milk, egg yolks, 1/3 cup creamy peanut butter and vanilla. Stir in 1 cup coarsely chopped peanuts. Fold in 1-1/2 cups coarsely crushed chocolate sandwich cookies (14 cookies) and whipped cream. Proceed as above.

*Use only Grade A clean, uncracked eggs. Pasteurized egg product can be substituted for egg yolks