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Tuesday 29 September 2026 04:55:43 GMT
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Cookies & Cream Oreo Ice Cream Cup! Full Recipe 👇🏿 #shorts #food #Recipe Cookies & Cream Chocolate Ice Cream Cups Ingredients Cookies & Cream Chocolate Shell 8 Hershey’s Cookies ’n’ Creme bars 8 oz white chocolate melting wafers 2–3 tbsp coconut oil Cookies & Cream Ice Cream Filling 2 cups cold heavy whipping cream 1 can (14 oz) sweetened condensed milk 15–18 Oreo cookies, roughly chopped Instructions Break the Hershey’s Cookies ’n’ Creme bars into pieces and place them in a microwave-safe bowl with the white chocolate melting wafers and coconut oil. Microwave in 20-second intervals, stirring after each interval, until completely melted and smooth. Spoon some of the melted chocolate mixture into each plastic cup. Rotate and tilt the cups until the bottoms and sides are completely coated. Place the cups in the freezer for about 10 minutes, or until the chocolate is firm. Repeat the coating process until each cup has 3 solid layers of chocolate, freezing for about 10 minutes between each layer. Add the cold heavy whipping cream to a large mixing bowl and whip until stiff peaks form. Gently fold in the sweetened condensed milk until fully combined. Fold in the chopped Oreos until evenly distributed throughout the ice cream mixture. Spoon or pipe the Cookies & Cream ice cream filling into each chocolate cup, leaving a small amount of space at the top. Insert a popsicle stick into the center of each cup. Freeze for 4–6 hours, preferably overnight, until completely solid. Cover the top of each frozen cup with the remaining melted Cookies & Cream chocolate mixture, sealing the ice cream completely inside. Return the cups to the freezer until the chocolate shell is completely firm. To remove, briefly run the outside of each plastic cup under warm water, then carefully slide or peel the cup away from the frozen chocolate shell. Keep frozen until ready to serve.
Cookies & Cream Oreo Ice Cream Cup! Full Recipe 👇🏿 #shorts #food #Recipe Cookies & Cream Chocolate Ice Cream Cups Ingredients Cookies & Cream Chocolate Shell 8 Hershey’s Cookies ’n’ Creme bars 8 oz white chocolate melting wafers 2–3 tbsp coconut oil Cookies & Cream Ice Cream Filling 2 cups cold heavy whipping cream 1 can (14 oz) sweetened condensed milk 15–18 Oreo cookies, roughly chopped Instructions Break the Hershey’s Cookies ’n’ Creme bars into pieces and place them in a microwave-safe bowl with the white chocolate melting wafers and coconut oil. Microwave in 20-second intervals, stirring after each interval, until completely melted and smooth. Spoon some of the melted chocolate mixture into each plastic cup. Rotate and tilt the cups until the bottoms and sides are completely coated. Place the cups in the freezer for about 10 minutes, or until the chocolate is firm. Repeat the coating process until each cup has 3 solid layers of chocolate, freezing for about 10 minutes between each layer. Add the cold heavy whipping cream to a large mixing bowl and whip until stiff peaks form. Gently fold in the sweetened condensed milk until fully combined. Fold in the chopped Oreos until evenly distributed throughout the ice cream mixture. Spoon or pipe the Cookies & Cream ice cream filling into each chocolate cup, leaving a small amount of space at the top. Insert a popsicle stick into the center of each cup. Freeze for 4–6 hours, preferably overnight, until completely solid. Cover the top of each frozen cup with the remaining melted Cookies & Cream chocolate mixture, sealing the ice cream completely inside. Return the cups to the freezer until the chocolate shell is completely firm. To remove, briefly run the outside of each plastic cup under warm water, then carefully slide or peel the cup away from the frozen chocolate shell. Keep frozen until ready to serve.
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