Homemade Lemon Oreo Cookie Ice Cream

Lemon Oreo Cookie Ice Cream from One Curly Fry

Since I have a bigger kitchen and a lot more storage space, I’ve been able to play with more of small appliances. The first thing I put to use after we moved was my Cuisinart Ice Cream maker. It’s been years since I’ve made ice cream and it just  made me realize how much I’ve missed it!

As you can probably tell from some of my previous recipes (Lemon FluffLemon Pound Cake with Vanilla IcingBlueberry Lemon Scones, etc.), I’m a huge fan of lemon flavored things. So when I was grocery shopping (online), I came across Lemon Oreo Cookies. I was so excited when I saw them, that I had to buy them. And I knew right then and there what I was going to do with them. Lemon Oreo Cookie Ice Cream. It was a no-brainer.

I definitely prefer making my own ice cream because I know what’s in it. If you look at the ingredients on the ice cream carton you get from the grocery store there are always so many words you can’t even pronounce.

This has quickly become my favorite Homemade Ice Cream, and I’ve made quite a few flavors. It’s just the perfect balance of sweet and zesty! I love the texture and the added flavor that the Lemon Oreo Cookie Pieces give it.

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Do yourself a favor and make this ice cream. You won’t be sorry. And stay tuned for some other flavors that I’m working on as well!

{Original Lemon Ice Cream Recipe from Your Home Based Mom}

Homemade Lemon Oreo Cookie Ice Cream

Ingredients

  • 1 1/2 tablespoon Grated Lemon Zest
  • 1/2 cup Fresh Lemon Juice
  • 1 cup Sugar
  • 3 Eggs
  • 1 cup Whole Milk
  • 1 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • pinch Salt
  • 1 cup Crushed Lemon Oreo Cookies

Directions

Step 1 Mix together the Lemon Zest, Lemon Juice, Sugar and Eggs in a medium saucepan with a whisk.
Step 2 Add in the 1 cup of Whole Milk and Vanilla.
Step 3 Cook the mixture over medium heat stirring constantly until the mixture comes to a simmer.
Step 4 Remove from the heat.
Step 5 Strain through a sieve or a mesh strainer to remove the Lemon Zest.
Step 6 Cover with plastic wrap and refrigerate until it's cold.
Step 7 Add in the 1 1/2 cups of Heavy Whipping Cream and freeze in your ice cream maker according to manufacturer's directions.
Step 8 Add in the Crushed Lemon Oreo Cookies in the last 5 minutes of churning in the ice cream maker.

 

Vanilla Drops

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I can’t believe that it’s already December. I feel like as I get older I have a harder time getting into the holiday spirit. And this year isn’t any different. I just can’t get into it. I don’t even want any gifts – there’s nothing that I want; there’s nothing that I need. I tried baking some cookies to see if it helps to get into the holiday spirit, but it just didn’t. So I can’t share that with you, but I can share some awesome cookies! And I’ll do just that.

We’ve been making this recipe for years in my family, and I don’t recall which cookbook it came from. I did not come up with the recipe. I just know that these cookies are super simple to make, and they always taste great. I love to use Penzey’s Double Strength Vanilla for a wonderful vanilla flavor. Make sure you use the real deal – not that imitation stuff. I think it really makes a difference.

INGREDIENTS:

  • 3/4 cup butter
  • 1 1/2 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cup flour
  • 1/4 teaspoon salt

DIRECTIONS:

Preheat the oven to 350 degrees.

Cream Butter and Sugar.

Add egg and vanilla and blend well.

Stir together the flour and salt. Add to the creamed mixture and blend well.

Drop the dough by rounded teaspoonfuls onto the [greased] cookie sheet, leaving 2 inches between each drop.

Bake for 8-10 minutes. The cookies should be slightly browned around the edges. The centers may appear to be a bit undercooked, but they will firm up as they cool.

Cool slightly on the cookie sheet and then transfer to wire racks to finish cooling.

MY NOTE: The cookies take 8 minutes in my oven. If I leave them in for 10 minutes they are crunchier, which I don’t like. I love a nice chewy cookie, which is how these should be.

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Chocolate Chip Cookie Bites with Cookie Dough Buttercream

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Everyone pretty much knows I’ve got a fierce sweet tooth, so whenever I have to take something to a party or a girl’s night, I’m usually asked to bring dessert. And that’s totally fine by me because then I get to make something new to try! I love being able to make something new, taste it, and get it out of my house so I don’t it all! [Read more...]

Texas Sheet Cake in a Cup

So yesterday you got to see how absolutely wonderful the Texas Sheet Cake was that I made. It was so full of chocolate that you thought you’d died and gone to heaven.

In the original recipe, the Pioneer Woman used an 13×18 sheet cake pan. I used a 10×15 jelly roll pan. So since her pan was bigger than mine, I reserved some of the cake batter so that it didn’t overflow the pan when it baked.

I spooned enough batter to fill up half of this coffee mug.

Then I sprinkled a few chocolate chips on top.

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Then I put it in the microwave for about 1 minute and 15 seconds.

I spooned a little bit of the frosting on top (while it was hot).

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And then I grabbed a spoon for a taste.

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And that’s all she wrote.

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If that’s not an incentive to use a 10×15 jelly roll pan instead of an 13×18 sheet pan,
than I don’t know what is ;)   Now that’s a cup full of chocolatey goodness!

Texas Sheet Cake

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When I see anything about a Texas Sheet Cake, it makes me think of my Grandmother. When I was younger I remember her making this and I always enjoyed it. I bought a jelly roll pan from Pampered Chef and decided to try making one myself. So I set out to find the perfect recipe. There were a few that I found that I wanted to try, but my grocery delivery wasn’t going to be arriving until later in the afternoon, so this meant that I had to pick a recipe included ingredients I had on hand.  [Read more...]