Homemade Mint Oreo Ice Cream

Get excited everyone, this one was fabulous!!! Can I just have a proud moment and let you all know that I am the one that came up with this recipe? I mean, obviously, I started somewhere...but with about six different recipes. Needless to say, after tasting this, (and sharing it with a few friends who have all said it was the BEST homemade ice cream they have ever tasted) I am a bit proud of myself.


Sorry, no picture...but don't let that hinder your desires to make this beauty. Just know that the ice cream didn't last long enough to get a picture!



Mint Oreo Ice Cream
3 C. whole milk
3 C. skim milk
6 C. heavy whipping cream
3 C. sugar
1.5 tsp. salt
3 tsp. vanilla extract
3 tsp. peppermint extract
Oreo Cookies - I just estimated, but I would say I probably used between 30-40 cookies


**Note: I'm sure you could probably just use 6 cups of 2% milk. I don't buy 2% milk and so I used the combination of the milk that I do buy. It was wonderful, but I'm sure 2% would be wonderful too!


On stovetop, heat up the milk until it is warm (do not boil). Add sugar, salt, vanilla and peppermint and stir until the sugar has dissolved.


Pour into a bigger bowl and add the whipping cream. (You don't have to cook all the milk if you don't have a pot big enough. Just heat up enough that you can dissolve the sugar and then put it all in a bigger bowl and add the rest of the milk and whipping cream)


Put this in the fridge to cool. This makes quite a bit of ice cream (probably about 6 qts.) so if you need to make less, go ahead and split the recipe. If you have a small 1.5 qt. ice cream maker, you can just make it in batches as well and keep the rest in the fridge.


Mash oreo cookies with a potato masher in a bowl to the consistency you like and set aside until the VERY end of the ice cream making process.


Make ice cream according to the directions on your home made ice cream maker. When the ice cream is very close to being done, stop it and put the oreo cookies in. You want the ice cream to be quite thick at this point. If you do it too early, the cookies will just become mushy because the ice cream isn't frozen enough yet.


I really like to eat home made ice cream when it is soft and just finished in the maker. But if you like it harder, take it out when it is done and put it in smaller containers and freeze it for at least another couple hours to harden.


Yummers!


Another option instead of oreo is to use mini semi-sweet chocolate chips. Probably about 3 cups. And if you want to make it green, add 9 drops of green food coloring.

Caramel Marshmallow Popcorn

I seriously never have the desire to make the true real sticky caramel popcorn ever again. This just totally did it for me! It's divine! Of course, I don't have a picture of this either, but I'm eating it RIGHT NOW! :)

2 cubes butter
3/4 C. brown sugar
4 C. marshmallows
2 pkgs. microwave popcorn (any flavor, I like "natural") - remove all the seeds if possible.

Melt butter and sugar on stove. Add marshmallows and remove from heat. Stir until melted (I had to put it back on the stove for about 45 more seconds, but try to have it on as little as possible or you'll make your goods harden when it cools, we want it to be STICKY!) - Add to popcorn and start eating immediately. You won't be able to stop until it's gone!

Cereal Candy

OK, I can't find the blog I found this recipe from, but I wanted to give credit where credit was due (and use her picture too!) But I can't...I think it might be bookmarked on my other computer and I'm too lazy to go switch. But this turned out AMAZING.

Cereal Candy
5 C. Cheerios
5 C. Rice Chex
6 C. Speicial K

measure those into a large bowl. Then, in a large sauce pan put:

2 C. sugar
3/4 C. white corn syrup
1/2 C. butter (the real stuff please)
1 dash salt

Stir constantly and bring to a boil. Then add:

1 C. whipping cream

Now, use your candy thermometer and cook to soft ball stage, stirring constantly. (Let me add something here, she actually says that she cooks hers to 230, which is cooler than softball stage according to the thermometer. We did it to about 232 and it was yummy, but once it all cooled, it got pretty hard so I would stick with the 230 or maybe a tiny bit earlier than that even) Once at soft ball stage, remove immediately from the heat and add:

1 tsp. vanilla

Stir in vanilla and pour over your cereal. Gently toss anc coat the cereal. Once all coated, pour out on a large cookie sheet to cool. Then enjoy!

Reese's Peanut Butter Cups

Fabulous! I made it for Gary to take to EQ on Sunday (Yes, they have treat assignments) These turned out delish.

Mix together well: (I used my mixer)

1 C. soft margarine

2 C. creamy peanut butter

3 C. or 1 lb. icing sugar

1 inner seal package of crushed graham crackers (I used my blender to get this all blended to a powder. BUT, I'm thinking just crushing it might be fun to try next time as well. Give it a little crunch.)

Spread mixture onto a cookie sheet (9x13). Melt about 1 bag of Milk Chocolate Chips and spread over peanut butter mixture. Place in the refrigerator or freezer to harden.

Tip: I kept it in the fridge all night long and tried to cut it to bring to church on a plate but the chocolate cracked all over the place. So, we let it sit out for a bit (Sacrament and Sunday School) and cut it after that...chocolate cut much better but the peanut butter was quite soft (totally yummy!) But what I'd probably do is let it sit out, cut it, put it on a plate and put it back in the fridge for a little bit to cool the peanut butter a tad. Oh, I'm craving a piece of this right about NOW!

Vanilla Popcorn

This was our dessert tonight - such a yummy treat!

1/2 tsp vanilla powder
1/2 cup butter or margarine
1/2 cup sugar
3/8 cup karo syrup

Pop 2 batches of popcorn. Meanwhile, cook all above ingredients in saucepan. Boil for 1 minute; remove from heat and pour over popcorn.

Strawberry Ice Cream

I'm just going to town this morning! I'm actually sitting here watching "The Music and the Spoken Word" while I put in some of my favs of the day. So, this recipe is divine! I mean... AMAZING! Try it for a FHE activity/treat some night! - It makes quite a bit.

Make this irresistible ice cream in a 6-quart ice cream freezer. Use peaches instead of strawberries for another fabulous flavor!

4 c. sugar

1/4 tsp. salt

2 c. boiling water

3/4 c. orange juice frozen concentrate (undiluted)

3/4 c. lemonade juice frozen concentrate (undiluted)

1 pint heavy whipping cream

1 (12-oz.) can evaporated milk

5 c. whole milk

3 1/2 c. fresh strawberries, mashed (mash really good if you don't like chunks)

Red food coloring (optional)

2 (7 pound) bags of ice

Rock Salt

Combine sugar, salt, and boiling water. Stir until the sugar is completely dissolved. Add the orange and lemonade concentrates. Stir in whipping cream, evaporated milk, whole milk, and strawberries. Add red food coloring, a drop at a time (I don't do this), until mixture reaches desired color. Freeze in a 6-quart freezer, using ice and rock salt according to freezer manufacture's directions. Makes 5-6 quarts.

To make peach ice cream, substitute 3/12 c. mashed fresh peaches for the berries. Use a combination of red and yellow food coloring to attain the proper color.