Cookies ‘n’ Cream Ice Cream is one of the most favorite ice creams by many and we wanted to make our own. It is an easy and very delicious recipe.

I have been on an ice-cream kick lately… to correct myself, on “homemade” ice-cream kick. It is just so easy to make your own, not cheap at all just to warn you guys, but you can definitely taste the difference between homemade and store-bought ice cream.

I don’t know how to explain, it tastes much richer and creamier, and I don’t even have to tell you that you know what you adding in your own ice cream so you can get whatever you would like in it.

We have made so many ice creams in the last few weeks, and we loved every one of the flavors, so I am sharing one by one.

Of course, you can make ice cream without an ice cream maker or machine but if you have a machine why would you make it without it.

Of course, you can make ice cream without an ice cream maker or machine but if you have a machine why would you make it without it.
I just don’t know why I waited so long to get one.

TAP HERE FOR MORE YUMMY ICE CREAM RECIPES

As I said, it’s not cheap but my family and I have been enjoying this homemade deliciousness very much.

I googled what is number one ice cream in the USA, and believe it or not, Cookies ‘n’ Cream popped as numero uno.

To tell you honestly, I was a bit shocked and totally expected something like the chocolate chip or even plain vanilla or chocolate, but nope, it is Cookies ‘n’ Cream.

I am planning to share many more homemade ice creams with you so stay tuned for berry ice cream, matcha, tropical ice cream, chocolate, and, of course, the chocolate chip that I just made last night and LOVEEEED it!! 

I gotta tell ya, it was delightful. It is definitely creamy, but it got that bite from cookies although it is not overly sweet at all. I read recipes from instructions and so many calls for 2 cups of sugar.

YES!!! 2 cups! I find it a bit too sweet considering that we are adding cookies as well so I use only one cup of sugar for my base on this amount of liquid.

CHECK OUT THESE TASTY DESSERT RECIPES

Hey, if you try the Cookies ‘n’ Cream Ice Cream recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!!! <3

Yield: 14-16 SERVINGS

Cookies 'n' Cream Ice Cream

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Easy and tasty Cookies 'n' Cream Ice Cream Recipe

Prep Time 10 minutes

ice cream churning time 25 minutes

Chill Time 5 hours

Total Time 5 hours 35 minutes

Ingredients

BASE

• 4 cups Heavy Whipped Cream
• 1 cup Half and Half
• 3/4 cup liquid French Vanilla Coffee Creamer sugar-free
• 1 tbsp. Vanilla Extract
• 1 cup Sugar

TOPPING

• 15 Oreo Cookies + 10 extra

Equipment

• Ice cream maker
• ice cubes
• Salt for Ice cream

Instructions

1. Combine all the ingredients together for the base, then add 15 crushed cookies.
2. Transfer the mixture to the Ice cream canister and follow instructions for your ice cream maker; add ice around the canister with ice cream salt in between ice cubes. Makes sure to freeze the canister as well before transferring the mixture into it.
3. Allow it to churn for approximately 25 minutes.
4. Meantime, freeze a canister or freezer-safe dish to transfer ice cream.
5. Transfer ice cream into freezer-safe dish/container, crush remaining 10 cookies, and stir into half-frozen ice-cream mixture.
6. Let it freeze for at least 5 hours before serving, preferably 12 hours or overnight.

Notes

1/2 cup is a standard serving size for Ice-Cream (1 large scoop)

There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Cheesecake Cinnamon French Toast Rolls are an easy and amazingly delicious sweet treat that your family and friends, guests, or neighbors going to love.

I cannot even tell you how fast these got eaten. Literally, I turned around and trayful was gone. Needless to say, my kids really love these golden cinnamon beauties.

My husband orders these by weekly, with Nutella most of the time though. However, I got to tell you Cheesecake Cinnamon French Toast Rolls are the bomb.

CHECK OUT MY TOAST PIZZA ROLL RECIPE

Who would have thought that a simple toast bread could have such an amazing purpose other than serving as a slice of sandwich bread?

I have made a pizza roll with it as well as ham and cheese rolls, so if you have some toast on hand please test it.

Anyhow, you all know how much I love versatile recipes?! This one is not much different because you can fill these with whatever you want; Nutella, Nutella and peanut butter, a good fruit jam, lemon curd,  cream cheese and fresh fruits such as blueberries, etc.

Well, these are sweet, but not overly sweet so everyone really could enjoy them. Of course, you can adjust the sugar depending on how much you personally like. I do not like too sweet unless I am eating baklava.

You can dip them in lemon sugar, coconut sugar or vanilla sugar. SEE!!! I told you it’s versatile and extremely simple as well. I hope you guys try this delicious recipe.

HAPPY COOKING!

If you make Cheesecake Cinnamon French Toast Rolls or any other recipe from my blog please tag me on Instagram.

@sandraseasycooking with hashtags #sandraseasycooking. I would love to see and share your creation with everyone else. Thank you so much in advance!

Yield: Serves 4

Cheesecake Cinnamon French Toast Rolls

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Cheesecake Cinnamon French Toast Rolls are an easy and amazingly delicious sweet treat that your family going to love.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 10 slices white sandwich bread
• 2 large Eggs mixed
• 1/2 cup granulated sugar
• 1-2 teaspoons ground Cinnamon

FILLING

• 1 pack softened cream cheese
• 1 teaspoon vanilla extract
• 1/4 Powdered Sugar

Instructions

1. Preheat oven to 375F
2. Mix cream cheese, vanilla extract, and sugar until creamy and smooth in texture. Place in the fridge to set and until ready to be used.
3. Cut the crust from each slice of bread and flatten it out with a rolling pin.
   Place about 1-2 teaspoons of filling about half inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
4. Mix sugar and cinnamon.
5. Then mix eggs in the bowl.
6. Place baking sheet (use parchment paper or nonstick alum foil), next to the baking sheet, place a bowl of mixed eggs and right next to the eggs place a large plate with sugar and cinnamon so it is easier to move from one step to the other.
7. Dip each bread roll in the egg mixture, coating well, then dip them in the sugar-cinnamon mixture coating it completely.
8. Transfer the rolls to the baking sheet, seam side down.
9. You can cook in batches or use two baking sheets if you have more than 10 rolls.
10. Bake until golden brown for about 15 minutes in the preheated oven.

Notes

CAUTION! Allow them to cool down for at least 5 minutes before serving and eating because the filling is extremely hot. Double the recipe if you going to make more.

Did you make this recipe?

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Pancakes. There are many different types of pancakes from savory to sweet, and I enjoy them all! There is not even one pancake that I did not like. This is, as you can see DUTCH BABY PANCAKE, or sometimes called German pancake.

These types of pancakes are so tasty. If you have never made it yourself, then it is a must try. It’s not too complicated. I wrote a simple recipe below and I truly hope you are going to try it. If you follow my Instagram, you probably saw my stories when I was making it. I really liked how it turned out considering that it doesn’t contain all-purpose flour, it tasted very good. Of course, this one will not rise as your regular Dutch baby, but the taste is fantastic especially with those delicious apples.
Okay, friends, I hope you enjoy these pancakes as much as we did.

HAPPY COOKING!

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DUTCH BABY – WITH RYE AND SPELT FLOUR

Delicious breakfast and perfect for weekend brunch.

Course Breakfast

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2

Ingredients

• 3 Large Eggs
• 1 cups milk
• 1-2 tbsp Maple syrup
• Pinch of Salt
• 1/4 teaspoon Baking Soda
• 1/4 cup Organic Rye Flour
• 1/4 cup Organic Spelt Flour
• 2 tbsp. Oil or melted butter + for greasing the oven-safe skillet

TOPPING

• 2 Apples peeled, cored and cubed
• 2 Tbsp. Maple syrup
• Dash of salt
• 1/4 teaspoon Apple Pie Spice
• 1/4 teaspoon Lemon Thyme *optional
• A squeeze of Fresh Lemon juice

GARNISH

• Sliced almonds or any other unsalted nuts
• Powdered sugar
• Maple syrup *optional
• Sprinkle of Apple pie spice
• NOTE
• You may use whatever is in a season i.e, fresh berries, peaches, etc.

Instructions

1. Preheat oven to 425 degrees.
2. Combine eggs, milk, maple syrup, salt, then add both flours. Mix until smooth, you may use a blender, but I prefer mixing with my whisk.
3. Place butter in a skillet or baking dish and place in the preheated oven. As soon as the butter has melted, add the batter to the hot pan, return pan to the oven and bake for about 20 minutes until the pancake is puffed. Lower oven temperature to 300 degrees and bake five minutes longer. Do not open the oven. You can turn on the light and watch it puff up.
4. Take it out of the oven, and the pancake will start to deflate, which is what is supposed to do.
5. Add topping of your choice, but since apples are still in the season why not using this warm and delicious topping.

TOPPING

1. While a Dutch baby is baking, start making apple topping, by peeling and cutting apples into medium size cubes. It does not have to be perfect.
2. Heat a pan with a tablespoon of unsalted butter (or oil could be used). Place apples to get a toasted, golden color on all sides.
3. Keep temperature at medium, more on the lower side.
4. When the apples are halfway cooked, maybe 3-4 minutes, add maple syrup and the rest of the ingredients.
5. Stir a few times and get nicely caramelized syrup, which is fantastic with this Dutch baby.
6. After the Dutch baby is done, add in the middle of the pancake sauteed apples, add nuts (any on hand), and dust with powdered (confectioner) sugar. You may add a sprinkle or two of Apple pie spice and a drizzle of maple syrup, but it is optional.

Recipe Notes

Cookware/skillet that I've used is by Xtrema Ceramic 9.5” omelet pan which was perfect for two servings, or one if you’re hungry.