HippieDog's Favorite Recipes

Oreo Ice Cream Shop Pie

Oreo Ice Cream Shop Pie

6 ounce Oreo ready made crust
1/2 cup hot fudge dessert topping, divided
8 ounce tub whipped topping
2 4 ounce packages Jello Oreo instant pudding mix
1 1/4 cups cold milk

Remove 2 TB hot fudge, set aside. Spoon remaining hot fudge into crust. Top with half of whipped topping. Freeze for 10 minutes.

Combine milk and puddings in large bowl. Beat with wire whisk until well blended.

Spoon over whipped topping layer in crust. Top with remaining whipped topping.

Freeze 4 hours and drizzle with 2 TB remaining fudge topping.

Recipe Source: Nabisco.com

 

Ice Cream Sandwich Cake

I made this super easy Ice Cream Sandwich Cake. Soooo GOOD!

Oh....and do try it with Fat Boy Ice Cream Sandwiches if you're feeling wild!

Enjoy :)

 

Ice Cream Sandwich Cake

19 ice cream sandwiches, unwrapped
16 ounce container whipped topping, thawed
jar hot fudge or homemade
milk chocolate bar
jar caramel sauce

In 9x13 pan, place one whole and one half ice cream sandwich on short side of pan. Arrange eight ice cream sandwiches in opposite direction.

Spread half of whipped topping. Spoon hot fudge by spoonfuls on whipped topping, spread gently with back of spoon.

Repeat with remaining ice cream sandwiches and top with remaining whipped topping.

Cover with foil and freeze overnight. Take out 20 minutes before serving and top with candy bar curls and drizzle with caramel sauce, if desired. Cut in squares.

This cake freezes for up to two months.

Recipe slightly adapted from: All Recipes Ice Cream Sandwich Dessert

Butter Pecan Ice Cream

Butter Pecan Ice Cream

5 TB butter
1/4 cup packed dark brown sugar
1/2 tsp. Kosher salt
2 cups heavy whipping cream
3/4 cup whole milk
6 large egg yolks
1/2 tsp. pure vanilla extract

Buttered Pecans

1 TB butter
1 cup pecan halves
1/8 tsp. Kosher salt

Melt butter in medium saucepan. Stir in brown sugar and salt. Whisk in 1 cup of cream and milk and stir until mixture is dissolved and warm. Do not boil.

Pour remaining cup of cream into a large bowl. Set a mesh strainer on top, set aside.

In another bowl, whisk the egg yolks until creamy and pale in color. Slowly pour the brown sugar mixture into the egg yolks, whisking constantly to temper the eggs. Then pour the warmed egg yolks back into the saucepan.

Stir mixture constantly over medium heat until the mixture coats the back of a spatula. Pour mixture through mesh stainer into the bowl of cream. Add vanilla and stir. Place bowl in ice bath until it reaches room temperature. Chill in refrigerator 8 hours or overnight.

Meanwhile, melt butter in microwave. Add pecans and toss to coat, then sprinkle with salt. Spread evenly on baking sheet and bake 350 degrees for 10 minutes. Stir pecans halfway through baking. Let pecans cool.

Freeze in ice cream maker according to your manufacturing instructions. During the last few seconds of churning, add pecans.

Recipe Source: Adapted from The Perfect Scoop

Shamrock Shakes

Shamrock Shakes

Pistachio and Almond Ice Cream
milk
whipped cream
mint cookies or oreo cookies, crushed
Irish flags

Add ice cream and milk to blender. Whip until smooth and creamy. I like my shakes thick and Dan likes to be able to drink his from a straw. Just add as much or little milk to get the right consistency.

Pour in mugs and save room for whipped cream and crushed cookies.

Top with flags and we hope you have yourself a great St. Patrick's Day!

 

Fresh Strawberry Ice Cream

Fresh Strawberry Ice Cream

4 cups strawberries, hulled and sliced
1 cup sugar, divided
1 TB lemon juice
2 cups heavy cream
1 cup whole milk
pinch of salt
1 whole vanilla bean
6 egg yolks
3/4 tsp. pure vanilla extract

Add strawberries, 1/4 cup sugar and lemon juice to food processor. Pulse a few times until berries are mashed and only a few chunks of strawberries remain. Refrigerate 1 hour.

Meanwhile, warm 1 cup heavy cream, milk, salt and remaining 3/4 cup sugar. Stir constantly until sugar is dissolved. Add vanilla bean, cover and remove from heat. Set aside for 30 minutes.

Pour remaining heavy cream in large bowl, place a mesh strainer on top of bowl. In separate bowl, whisk eggs until creamy. Add a small amount of the warm cream mixture to eggs to temper, whisking constantly. Add warm eggs to saucepan.

Stir mixture on medium heat until mixture reaches 170 degrees F on thermometer. Pour custard through strainer and into the bowl of cream. Stir in vanilla extract. Add strawberry mixture from refrigerator. Stir until well combined. Set mixture in ice bath until it reaches room temperature.

Chill for at least 8 hours. Once chilled, remove vanilla bean and add to ice cream maker following your manufacturer instructions.

Tip: I think this ice cream works best if churned a few hours before you are going to serve it and transferred to the freezer to set up completely.

Recipe Source: The Brown-eyed Baker