Time 1h25m Yield 12 serving(s) Number Of Ingredients 5 Steps:
Set cool whip out to thaw and soften. Reserve a few cookie crumbs for topping. About 1/3 cup. Mix remaining crumbs with butter and press into the bottom of a 9 x 13 inch pan. Freeze for 20 minutes. Now, make layers of ice cream and hot fudge. It is easier to use the ice cream that comes in a brick. Just unwrap the carton and then slice the ice cream and layer as follows. 1 layer ice cream (1/2 of ice cream) 1 layer hot fudge (1/2 of hot fudge) remaining 1/2 of ice cream. remaining 1/2 of hot fudge. Freeze for 20 minutes. Spread the cool whip on top. Freeze until ready to serve. Sprinkle reserved cookie crumbs on top just before serving.
Time 30m Yield 2 desserts (18 servings each). Number Of Ingredients 9 Steps:
In a large bowl, combine the cookie crumbs and butter. Press into two 13x9-in. dishes. Refrigerate for 30 minutes., In a small saucepan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat; cool completely., Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Desserts may be frozen for up to 2 months. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.
Time 1h5m Yield 20 Number Of Ingredients 11 Steps:
Combine chocolate sandwich cookies and melted butter in a large bowl. Press mixture into the bottom of a 9x13-inch baking dish. Spread softened ice cream over the cookie crust and place in the freezer. Combine evaporated milk, sugar, cocoa powder, butter, and unsweetened chocolate in a saucepan. Bring to a simmer over medium heat. Continue to cook, stirring frequently, until thickened, 10 to 15 minutes. Remove from the heat and allow to cool. Spread cooled chocolate sauce over frozen ice cream layer and return to the freezer for 5 to 10 minutes. Spread whipped topping over chocolate sauce layer and top with peanuts and chocolate chips. Put back in the freezer until frozen, at least 15 minutes. Allow to soften for 10 minutes before slicing and serving.
Time 4h25m Yield 12 servings Number Of Ingredients 8 Steps:
Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator. Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups. Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners’ sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside. Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces. Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream. Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.
More about “oreo mint chocolate chip freeze recipes”
Time 20m Yield 6 serving(s) Number Of Ingredients 3 Steps:
Set aside 15 cookies; finely chop remaining cookies. Mix chopped cookies and butter in bowl. Press firmly on bottom of 13x9x2-inch baking pan. Freeze for 10 minutes. Spread ice cream evenly over crust. Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream. Freeze for at least 4 hours or overnight.
