Sandra's Easy Cooking

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.

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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.

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Let’s step out of our comfort food zone and create delicious Artichoke and Cannellini Beans Hummus. Okie Dokie, Artichoke!

I will show you an amazingly delicious and super easy recipe that you can make over and over again; for social gatherings, sporting events or just to have a delicious snack for yourself!

Click here for more hummus recipes!

Now, doesn’t this hummus look and sound fabulous? I can’t even begin to tell you how much we loved the Artichoke and Cannellini Beans Hummus.

My family thought it was one of the best ones I have made so far, and I could not agree more.

That got me flattered and thrilled, so I made them more, which we enjoyed when we had our weekly movie night.

I believe that Reese Artichokes are so flavorful. You could definitely make amazing, quick, and delicious recipes all year round. Summer will be here soon so do not limit yourself!

Think outside of the box and make something extraordinary for the 4th of July, potlucks, or perhaps for family gatherings.

We just love experimenting, so I am here to tell you that Reese Artichokes are a perfect addition to salads, dips or even burger topping.

Share some delicious recipes with me and Reese Specialty Foods on social media! Make sure to tag us and use the hashtag #StepOutOfYourComfortFood

You totally got this, guys! Grab this recipe and let’s get cooking.

If you guys make my tasty Artichoke and Cannellini Beans Hummus, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations.

Yield: Serves 6

Artichoke and Cannellini Beans Hummus

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The tasty and easy dip recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 can 15 oz Chickpeas (reserve some for the garnish)
• 1 can 15.5 oz Cannellini Beans (reserve some for the garnish)
• 1 can 14 oz Reese Quartered Artichoke Hearts
• 1/2 jar about 3.7 oz Reese Quartered Marinated Artichoke Hearts (reserve the rest for the garnish)
• 1/2 cup Tahini Sesame Seed Paste
• 1 tbsp Lemon Juice
• 1/3 cup Olive Oil
• 2 tbsp. Chickpeas Water
• Sea Salt to taste

Garnish

• Chickpeas
• Cannellini Beans
• Quartered Marinated Artichoke Hearts
• Herbs; Lemon Thyme
• A drizzle of Chili Oil

Instructions

1. Blend together Chickpeas and Beans then add the rest of the ingredients using a heavy-duty blender or food processor.
2. Make sure to scrape the side and mix a bit if needed in the middle of blending. Sometimes it gets too thick on one side.
3. Allow to hummus to chill at least for an hour before serving.
4. Serve with fresh and colorful, preferably seasonal vegetables, crackers, or perhaps pita bread.

Notes

You may leave it in the fridge for up to 5 days. Make sure that it is in an airtight container.

Did you make this recipe?

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Recently, I’ve been making a lot of salads. I adore how pasta allows us to generate so many different alternatives and variations.

This was one of those pasta salads that brought back memories of summers spent in the remote countryside when the meadows were still untouched by mankind.

You’d see endless open sunlit fields brimming with the most gorgeous wildflowers, and your gaze would occasionally be drawn to trees.

CLICK HERE FOR MORE PASTA RECIPES

So, when I was putting this salad together, it reminded me of certain memories from my childhood spent in the countryside.

This salad is both visually stunning and delicious. It’s ideal for sharing with family and friends over a good ole BBQ.

I would imagine that this pasta salad would be outstanding if paired with a delicately grilled juicy steak. Oh, that sounds so mouthwatering right now!

One thing about me is that I cannot resist grilled food, as well as pasta. I am a huge carb lover, even though I am trying to cut it down as much as I can.

Nowadays we can find so many options such as veggie pasta, or gluten-free so you feel less guilty. With that being said, you can most definitely use GF pasta for this.

STEP BY STEP INSTRUCTIONS

My family loved this salad since everything works very well together and the vegetables are raw so my boys like it as well.

Also, if I have any leftovers, I just store them in a jar and refrigerate them. It holds very well in the fridge for 3 days. I do not like keeping cooked food in the fridge for more than 3 days, but I assume it would be okay to keep it up to 5 days.

I hope you guys like this recipe, and if you do happen to make it please tag me on Instagram @sandraseasycooking. I would love to see it and with your permission share it!

Yield: SERVES 6

Creamy Summer Pasta Salad

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Simple and delicious pasts salad.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pounds Pasta
• 3 Boiled Eggs
• 5 Asparagus blanched
• 1/2 Orange Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 English Cucumber
• 1 small Zucchini
• 2 cups Broccoli
• 1 tbsp. chopped Parsley

DRESSING

• 1/2 cup Mayo Light
• 2 tbsp. Sour Cream or Yogurt could be used
• 1 tbsp. Olive Oil
• 2 tsp. Oregano
• Salt to taste
• Chili flakes optional

Instructions

1. Combine all the ingredinets for the dressing. I usually use a jar with a bitter lid. shake it and use it within a week.
2. Boil pasta until al dente. When you are making pasta salad you do not want to overcook pasta so keep it a bit firmer. After pasta is cooked, drain it under cold water and allow it to cool down. I like drizzling it with olive oil just to make pasta easier to work when it is cooled, but it is optional.
3. Chop all the vegetables into smaller pieces, dice or slice, it is up to you.
4. Peel the eggs after boiling. 
5. Eggs are optional as well, but they taste amazing with this salad. I cook them on high for 5 minutes in the boiling water, then I submerge them under cold water for 5 minutes, peel and allow them to cool down. 
6. After the pasta is cooled add a tablespoon or two of dressing to pasta then mix.
7. Add veggies and eggs, toss it with pasta then add remainder of dressing and toss again to coat.
8. Store it in the jars or container with fitted lid.

Notes

How to Blanch Veggies?

• Boil a pot of water, add a good pinch of salt, add vegetables and boil for 20 to 30 seconds. 
• Drain and submerge in cold water, preferably ice cold.

Did you make this recipe?

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