Oreo Pie

 

A delicious dessert!

Oreo Pie

Crust:

22 regular Oreo cookies

5 T. butter, melted

Crush the Oreos in a food processor or in a gallon sized zip lock bag with a rolling pin.  Pour the crumbs into a bowl and add the butter.  Mix well.  Put the mixture in a 9- inch pie pan and press the crumbs into it and up the sides.  Bake at 350 for about 8-12 minutes.

When the crust is cool, put 1/2 gallon softened cookies and cream ice cream in a large bowl.  Mix and stir until the ice cream is creamy and softened evenly.

Put a bottle of hot fudge sauce in the microwave.  Heat until pourable.  Pour about 1/2 the bottle into the cooled crust.  Spread evenly.  Add the softened ice cream and spread evenly.  Freeze.

When read to serve, cut into pieces.  Reheat the fudge sauce and pour some sauce on each piece.  Top with a dollop of fresh sweetened whipped cream.  Put 1 oreo in the top of the whipped cream for garnish.

Homemade Ice Cream

 This is our sister-in-law, Kathy's recipe.  It is much simpler than our old standard recipe.  Ken made it the other night to go on our cobbler.  It was delicious.

Homemade Ice Cream ( for a 2- quart freezer)

1 1/2 cup sugar

1 1/2 cup cream

4 1/2 cups milk

2 tsp. vanilla

Put all in ice cream machine and freeze.

For chocolate, add 1/2 cup cocoa powder.  

Aunt Nedra's Fudge Sauce

My dear Aunt Nedra is an amazing cook. 

My sisters and I with Aunt Nedra (minus Joan)

My sisters and I visited her last fall.  She made a delicious lunch for us, including cream puffs with fudge sauce over the top.  I took a picture of the recipe, but as you can see, the picture didn't include the amounts.  I emailed her and got the amounts.  It is easy and delicious over cream puffs or ice cream.

Fudge Sauce

3 1/2 c. powdered sugar

1/2 lb butter

1/4 c. cocoa

1/8 tsp salt

1/2 c. milk

Put together over medium-high heat and stir till smooth. Bring to a boil. Let it boil for a 

minute Serve. It will go grainy if cooled. To reuse,this sauce, add some milk, reheat and stir.

Simple Chocolate Ice Cream

This recipe came with our Cuisinart ice cream maker and we decided to try it out. It was rich and oh, so delicious!

1 cup unsweetened cocoa powder (I just used 1/2 cup cuz I am cheap and I used chocolate milk instead of regular milk.)
2/3 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cup whole milk
3 1/4 cup heavy cream
1 T vanilla extract

Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately cover and refrigerate until ready to use.

Turn on machine; pour mixture into freezer bowl and let mix until thickened, about 25-35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Homemade Pineapple Ice Cream

I've been taking a hiatus from this blog since we got our mission call to Japan.  With only two months to prepare, I felt this was something I could let go for awhile.  BUT, then I came across this recipe and had to post it.  A week ago, a cute family (both of the parents served missions in Japan) had us over for family home evening.  It was so fun.  For treats, they served this delicious pineapple ice cream.  We may or may not have made it five times since then.  We are hooked, so I just had to share it with you.  It's easy and so yummy.  They served it (as shown) with extra pineapple juice poured over the top.

Homemade Pineapple Ice Cream
2 cups heavy whipping cream
2 cups milk
3 cups pineapple juice
1 1/2 cups sugar (the original called for 3 cups, but this is plenty sweet enough)
1 teaspoon vanilla

Mix all together and pour in your ice cream freezer.  Yummy!

Ice Cream Sandwich Cake

Need to bring a dessert to a party or potluck or just want a yummy dessert for your family?  This one is fast and easy and delicious and will make everyone think you've slaved for hours making it!  It's kind of tricky that way.


Ice Cream Sandwich Cake 
24 rectangular ice cream sandwiches
1 16 oz. tub of Cool Whip
1 jar caramel sundae topping or equivalent of my buttery caramel sauce (1 1/2- 2 cups)
Toppings (cut up candy bars like heath, Reese's peanut butter cup, Kit Kat, Snicker's, etc AND/ OR crushed cookies like Oreos or Graham Crackers, etc)

*In a 13 x 9 pan, put in 12 whole ice cream sandwiches.  Trim to fit if necessary.  Top with 1/2 of the Cool Whip and 1/2 of the sundae topping. then 1/2 of the chopped candy and/or cookies.  Repeat all four layers.  Cover with foil and freeze.  Let soften a bit before cutting to serve.  It will come out looking like a layered ice cream cake.

*You can line the pan with parchment or foil and then just lift it all out to cut it.

Homemade Vanilla Ice Cream- Hinton Family Tradition!

I can almost type out this recipe from memory, I've made it so many times over the last 35 years.  Homemade Vanilla Ice Cream was on the menu for nearly every extended Hinton family gathering, as well as nearly every summer holiday barbecue in our family.  We've always made it in our old, large, ice and salt ice cream freezer. We just recently discovered that by cutting the recipe in half it fits perfectly in our smaller 2-quart Cuisinart ice cream freezer.  I've tried many ice cream recipes in this cold core freezer, but this is still our favorite(with Wendy's Frosty  being a close second.)  Remember, if you're using the newer, smaller freezer, you'll need to half this recipe:

Homemade Vanilla Ice Cream
4 eggs
2 1/2 cups sugar
7 cups milk
3 cups whipping cream
2 1/2 Tablespoons vanilla
1/2 teaspoon salt

In a very large mixing bowl, beat the eggs until light with a hand mixer.  Add the sugar gradually, beating until thick.  Add the remaining ingredients, beating well.  Pour into the ice cream freezer.  Makes 1 gallon.

Ice Cream Pie

For a simple, delicious dessert, try this Ice Cream Pie topped with our Buttery Caramel Sauce.

Ice Cream Pie
1 graham cracker crust (I like to use the large one)
1/2 gallon vanilla ice cream (or flavor of your choice)
6-8 small candy bars* of your choice.  We like Reese's peanut butter cups the best.  Shown is a mixture of Reese's with Snickers.   Whatever you like.

Soften the ice cream.  Chop the candy bars and mix into the softened ice cream.  Spread into a graham cracker crust and put the plastic top on the pie.  Freeze.  When ready to serve, slice the pie and serve with warm Buttery Caramel Sauce.

*You can substitute or add crushed oreos or other cookies.  Your imagination is the only limit!

Pazookies

This dessert was introduced to us by a friend (who got it from a restaurant) and has become a family favorite. It has 3 super simple parts:

• Half baked chocolate chip cookie dough, still hot - You can use refrigerated cookie dough or your own favorite cookie dough recipe. I use this oatmeal chocolate chip cookie dough for mine.
• Vanilla Ice Cream
• Fudge Sauce - My favorite recipe is here: http://hungryhintons.blogspot.com/2010/10/hot-fudge-sauce.html

Fill 4 (or one for each person are serving) greased ramekins with cookie dough. Bake at 350 until the outside is cooked and the inside is warm and doughy. Remove from oven and let cool for 3-5 minutes. Meanwhile, heat fudge sauce. Scrape sides of ramekin to release cookie and turn cookie onto serving plate. Top with ice cream and hot fudge sauce. Serve immediately.

Vegan Dark Chocolate Ice Cream

My in-laws eat a vegan diet so we try some fun things with them when we get together. Today we tried this ice cream and it was delicious!

Ingredients

1 1/2 cups almond milk (I used Dark Chocolate Silk-Pure Almond)
2 ripe bananas
2 heaping tablespoons chocolate cocoa (Because I used chocolate almond milk I used 1 TBSP.)
2 Tbsp sugar

Instructions

In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.
Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.
Place mixture in the ice cream maker and process for 20 minutes or until thick. Serve right away or store in the freezer for later use or to firm up a bit more if desired.

This recipe made 10 scoops of ice cream.
I made a couple of alterations but the original recipe and picture come from http://blogs.kqed.org/bayareabites/2011/04/28/vegan-almond-milk-ice-cream-3-recipes/.

Making ice cream in a can

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

OR instead of the bags I used a small peanut butter jar and an economy size can (for those of you with cannery food storage, use one of those silver cans).

The recipe is for one serving. If you're using the jar and can method you can double or triple the amount of milk, vanilla, and sugar.

Instructions:
Put milk, vanilla, and sugar in the container and seal with the lid. Get out your big can and put some crushed ice and salt down in the bottom. Then put the sealed jar in and pack ice and salt around the sides and on top. Put the lid on the big can. Then take it outside and roll it around on the driveway to your heart's content. If you double the recipe it takes 10-15 minutes of rolling around before it's ready.

The kids had a blast rolling the can around; I think they even enjoyed the rolling more than the eating. You do need to eat it fast because it melts quickly.

Mmmm! It's pretty cold.

Flavor ideas: Add some mint extract instead of vanilla, but only use about 1/8 tsp or a few drops. We also put in some mini chocolate chips that were yummy. You could crush up some Oreos for some cookies'n'cream.
I got this recipe from teachnet.com

Creamy Cream Cheese Frozen Custard

Ready for another homemade custard recipe.  This one is very rich and creamy.  The recipe suggested mixing in brown bread crumbs that you have toasted/ caramalized with sugar and cinnamon.  I made the crumbs and tried some on top, but we preferred it just creamy.  So we never even used the bread crumbs.  Here's the recipe for the custard ice cream:

Creamy Cream Cheese Frozen Custard
1 cup milk
1  1/2 cups heavy cream
1/3 cup granulated sugar
1/3 cup brown sugar
pinch of salt
8 oz. package cream cheese, cubed
5 large egg yolks
1 tsp. vanilla
In a saucepan, heat the milk, 1/2 cup cream, salt, and sugar together.
In a bowl, pour the remaining 1 cup of cream and the cream cheese.  Put a mesh strainer over the bowl and put the bowl in an ice bath.
In another bowl, whisk together the egg yolks.  Very slowly, add the warm mixture into the yolks, whisking all the while. Scrape the yolk mixture back onto the sauce pan and cook over low heat.  Scrape with a heat proof spatula constantly as you heat the custard.  When the custard coats the back of a metal spoon, it is done.  Pour the custard through the strainer into the bowl with the cream cheese and cream.  Stir until smooth and the cream cheese is melted.  Add the vanilla.  When well mixed and cooled, put the mixture into the fridge for awhile until thoroughly chilled.  Freeze in your ice cream maker.

Chocolate Custard Ice Cream

Here, at least, it's getting to be "ice cream season" again. We had our first barbecue of the season this week. Tradition in our family says homemade ice cream is for dessert when we barbecue. I tried out a chocolate custard ice cream recipe from this book.
I don't think it's an accident that it is the recipe pictured on the front of David Lebowitz's ice cream cookbook. It was creamy and delicious and just like Nielsen's Frozen Custard. Well, except better because it's homemade. If you like dark chocolatey creamy ice cream- this is the recipe for you!
Chocolate Ice Cream
2 cups heavy cream
3 T. unsweetened Dutch-process cocoa powder (I couldn't find this, so used a Dutch blend)
5 oz. bittersweet chocolate, chopped
1 cup milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 tsp. vanilla

Start by preparing an ice bath.  You can do this in a very large bowl or in the sink.  Just fill the sink partway with ice and water.

Thoroughly whisk together 1 cup of the cream with the cocoa powder in a medium saucepan.  Bring to a boil.  Reduce the heat and simmer for 30 seconds, whisking constantly.  Remove from the heat and add the chopped chocolate.  Stir until smooth.  Stir in the remaining cup of cream.  Pour the mixture into a laurge bowl, scraping the saucepan as clean as possible.  Set the bowl aside, putting a mesh strainer over it.

Using the same saucepan, stir together the milk, sugar and salt.  In another bowl, beat the egg yolks.  Very slowly, pour the warmed milk mixture into the yolks, whisking all the while.  Then scrape the yolk mixture back into the saucepan.
Over medium heat, cook the mixture, stirring constantly with a heatproof spatula.  Scrape the bottoms and sides constantly.  The mixture will eventually thicken and coat the spatula or a metal spoon.  When it does, pour it through the strainer into the bowl with the cream mixture.  Stir until smooth.  Add the vanilla.

Carefully put the bowl into the ice bath.  Stir until mixture is cool.  Put in the fridge to cool for several hours or overnight.  When ready to freeze, pour it into your ice cream maker and freeze according to manufacturer's instructions.  

Lemon Custard Ice Cream

Since we got our ice cream freezer, we've tried several different homemade ice cream recipes. This lemon ice cream was delicious.

2 cups sugar

1/4 cup flour

1/4 tsp. salt

4 cups milk

4 eggs, lightly beaten

3 cups heavy whipping cream

1 cup lemon juice

In a large saucepan, combine the sugar, flour, and salt. Using a whisk, gradually add the milk, whisking as you go. On medium heat, bring the mixture to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Cool slightly.

In a small bowl, beat the eggs. Add a small amount of the milk mixture into the eggs and temper the eggs. Pour the eggs into the milk mixture, whisking constantly. Cook and stir until the mixture coats the back of a metal spoon.

Remove from heat and stir in the cream and the lemon juice. Fill your sink with ice and water (or you can use a large bowl.) Put the pan of ice cream in the ice water sink. Stir for a couple of minutes- cooling the mixture. Put some waxed paper or plastic wrap on the surface of the ice cream and put in the fridge for several hours.

Pour into your ice cream freezer and freeze according to your freezer's instructions. If you have too much to fit in your ice cream freezer, keep the extra in the fridge until you're ready to freeze it. It will keep several days. Of course, keep the ice cream in the freezer. Enjoy a cool and yummy dessert!

Wendy's Frosty

.
We are loving our gel core electric ice cream maker. We've tried several recipes in it, but I think my favorite is the chocolate Frosty- which tastes a lot like Wendy's chocolate frosty (I've made vanilla, too.) It is just so easy to throw together for a little evening treat. Who doesn't love a Frosty?
You can serve it in a cup if you want, but it's really like soft ice cream, so a bowl works great.
For a 2-quart Freezer:

Mix together:

1 8 oz. tub of Cool Whip (can use light)

1 can sweetened condensed milk (can use light)

Mix together and put into the freezer and turn it on. Pour in chocolate milk almost to the top. Let freeze until it looks like a Wendy's frosty- in our machine it takes about 20-25 minutes. Now, if we just had some Wendy's french fries to dip in it. Huh, Michelle???