Monday, September 16, 2013

Cake Batter Ice Cream Insanity

This has to be the longest I've ever gone without a post. I've finally settled into a routine, I've got my own insurance, I've taken over my car insurance and cell phone bill, and I'm about to register for a 401k! I even cleaned my bathroom last night... I'm an adult! LOL!
I've also come to the realization that there's a chance I might be gluten intolerant. Well, more than a chance. If I am, it would explain the last four years of my life. I'll go into details later. But I couldn't wait any longer before sharing this ice cream with you.
As a last hurrah, I decided to make cake batter ice cream... with Oreos... and eggless cookie dough balls.
Because really, who cares about healthy food? And being healthy... Oh wait, I'm actually starting to care. Another sign of adulthood??? Whatever. For now, let's just eat this ice cream.
Cake Batter Ice Cream with Oreos and Cookie Dough
The Ice Cream:
Heavy cream- 2 c
Whole milk- 1 c
Sugar- 1/2 c
Yellow cake mix- 3/4 c
Salt- 1/8 tsp
Vanilla extract- 2 tsp
Crushed oreos- as many as you want! I used ~1 1/2 c
1. Whisk heavy cream, milk, sugar, cake mix, salt and vanilla extract in a large bowl. Cover and refrigerate for 2 hours (or until well chilled). In the meantime, make the cookie dough.
2. Freeze ice cream according to your ice cream maker instructions (mine took ~20 minutes). 
3. Scoop ice cream into a large bowl and stir in the crushed oreos and cookie dough balls. Freeze for another hour or so, or until it's solid. 

Eggless Cookie Dough Balls
Unsalted butter- 1/2 c (1 stick), room temp
Light brown sugar- 1/2 c
Sugar- 1/4 c
Heavy cream- 2 tbsp
Vanilla extract- 1/2 tsp
Salt- 1/4 tsp
All-purpose flour- 3/4 c
Mini semisweet chocolate chips- 1/2 c
1. Cream butter and sugars until light and fluffy, ~2-3 minutes. 
2. Add heavy cream, vanilla and salt, and mix for another minute. Slowly add the flour until combined. 
3. Stir in chocolate chips with a spatula.
4. Refrigerate for at least 30 minutes, then roll into small (1 tsp or smaller) balls and place on a parchment paper-lined plate. Put in freezer for at least another 30 minutes. I chopped them in half before adding them to the ice cream.

Combine ice cream, oreos and cookie dough. Pig out. Repeat. 
Served with whipped cream and hot fudge sauce.
Note: I only used half of the cookie dough balls for the ice cream. I put dunked some of the others in melted semi-sweet chocolate and froze to turn into cookie dough truffles.

Combined/adapted/sourced: Life's Ambrosia, Brown Eyed Baker

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