Ice cream recipes

Today’s recipes come from Denise Dias from the Sedgwick County Extension Education Center.

Oreo Ice Cream
Yield: about 1 quart
24-36 Oreos or chocolate sandwich cookies
1 cup milk
1 1/2 cups cream
1/3 cup sugar
1/8 teaspoon fine sea salt
1 teaspoon vanilla

Place 12 cookies in the blender and pulse to turn them into very fine crumbs. Add a cup of milk and puree until well combined. Add the cream, sugar, salt and vanilla. Puree again until the mixture is smooth. Pour into the ice cream maker and freeze according to the manufacturer’s directions.

While the ice cream is churning, chop the remaining cookies into bite-sized pieces. When the ice cream has finished churning, transfer it to a freezer safe container and stir in the chopped cookies. Cover with an airtight lid and freeze until ready to serve.

Dessert Bullet: Peach Cobbler

1 serving

¼ tsp. vanilla
1 frozen banana sliced
1 cup of frozen peach slices-small
1 Tbsp. Granola
½ tsp cinnamon
Dash of Allspice (optional)

Let fruit sit out for 5-8 minutes before making dessert. Drizzle vanilla in machine and run until all surfaces are coated. Sprinkle the banana with spices. In the machine add half of the banana, half the peaches, half the granola, repeat with remaining ingredients. Turn on the machine and press the ingredients through the chute. 150 Calories per serving.

Comments are closed.