cookies and cream

This classic cookies and cream ice cream is made with homemade Oreos for maximum crunch and flavor.   Its packed with chunks of delicious, chocolatey cookies and creamy vanilla ice cream.  Served on its own or in a ice cream cone, its sure to become a family favorite!

Cookies and cream ice cream

Approx. 35 (265 gramsms) unfilled homemade Oreos (*or store brough Oreos)

(250 milliliterss) full fat milk (3.5%)

(500 milliliterss) thickened cream (*or heavy cream

(120 gramsms) white or castor sugar

vanilla essence

(15 gramsms) glucose syrup (*optional. Or light corn syrup

Pour the milk and cream into a pot.

Add the tapioca starch to a small bowl and add about two tablespoons of the cream and milk mix.  Mix well to make a thin slurry.

Add the sugar and glucose syrup to the pot and mix well over a medium heat untill mix just starts to bubble.

Reduce heat to low, add tapioca slurry and stir well.  Continue to cook for another couple of minutes, then remove from heat.

Add vanilla essence and stir well.

Transfer mix to a heat proof container, cover and chill in fridge for at least four hours.

While the ice cream base is chilling chop you your Oreo cookies.

To get a range of textures in your ice cream you need to cut up the cookies into two separate batches and freeze them while the ice cream base is chilling.

For batch one, take half the cookies and cut into quarters.  Put into an airtight container and freeze.

For batch two, take the other half of the cookies and cut into finer pieces.  You can give them a bash in a mortal and pestle or with a rolling pin if needed.  Put into an airtight container and freeze.

Put your ice cream storage container into the freezer to chill.

If using a self refrigerating ice cream machine turn it on for about ten minutes to chill before churing the ice cream.

Remove the ice cream base from the fridge, give it a stir if you need to and pour into ice cream machine to churn.  When the ice cream thickens up and has almost finnished churning add the smaller cookie pieces.

Allow ice cream to finishe churning.

Take your ice cream storage container and the larger cookie pieces out of the freezer.

Working quickly put about a third of the larger pieces on the bottom of the container.  Put half the churned ice cream on top.

Put another third of the larger cookie pieces, followed by the rest of the churned ice cream.

Add the last of the large cookie pieces and pat down briefly to put them into the ice cream.

Cover and freeze for at least four hours, or untill firm.

To serve remove from the freezer, scoop and enjoy!  Fabulous on its own, or with some extra cookies crumbled over the top.  Delicious!

This Cookies and Cream Protein Shake Recipe is the perfect thick and creamy dessert, snack, or breakfast! Since it has hidden veggies and is made with frozen banana and plant based vanilla protein powder, this healthy protein shake will build your muscle and satisfy that sweet tooth!

Cookies and Cream Protein Shake

1½ Frozen Bananas

½ Cup Frozen Chopped Zucchini (See Note 1 for Sub Options)

Scoop Vanilla Plant Based Protein Powder (See Note 3 for Sub Options)

¼ -½ tsp Maca Powder (Can Omit)

Tbs Cacao Nibs (or Dairy-Free Chocolate Chips)

¼ -½ tsp Vanilla Extract

Cup Plant Based Milk (or milk of choice)

Homemade Healthy Oreos

Healthier Store Bought Oreos

Cocowhip (Or Regular Whipped Cream)

Instant Pot Oreo Cheesecake

Oreos

tbsp melted unsalted butter

8-oz bar full-fat cream cheese (room temperature)

sugar

Oreo chunks

eggs (large)

tsp vanilla extract

flour

5-10 Oreos (for topping)

Take your 7-inch round springform pan and grease the bottom and sides with non-stick cooking spray.

In a mixing bowl, combine the crushed Oreos and melted butter, and press it onto the bottom of the springform pan to form the crust. Place inside your freezer for about 15 minutes to allow it to set.

In the bowl of your stand mixer, beat together the room temperature full-fat cream cheese using the paddle attachment until smooth and creamy.

Next, add the white sugar and continue beating until smooth. Scrape down the sides of the bowl.

Add in the full-fat heavy cream, (or sour cream depending on your choice) vanilla extract, and all-purpose flour (or cornstarch) and continue beating for a few seconds until combined.

Add in the eggs one at a time and beat on the lowest speed setting.

Scrape down the sides of the bowl after adding and mixing in each egg.

Tap the mixer bowl containing your cheesecake batter on the counter up to three times so that some of the air bubbles will be released and go to the top.

Take out your springform pan from the freezer and pour the cheesecake batter into it.

Cover the top of the pan tightly with aluminum foil, as well as the bottom.

Pour in 375ml  (1 cup) of water into the Instant Pot. Then, place the trivet inside. On top of the trivet, carefully place the springform pan.

Seal the Instant Pot and Pressure Cook it on High for 40 minutes.

Allow it to complete a natural release for 5 more minutes.

Do a quick release so any steam left could escape.

Remove the springform pan from the Instant Pot carefully and allow it to cool completely on your counter before chilling.

Once completely cooled, place it in the refrigerator for at least four hours, preferably overnight.

Top it with Oreos. For 10 slices, you can use 5 Oreos that have been cut in half, or 10 whole Oreos.

A &quot;chaffle&quot; is a waffle made with cheese and eggs, and around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We&#x27;ve tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

3 ingredient Keto Chow Chaffles (sweet or savory)

eggs

cheese (we typically use mozzarella or Monterey jack)

Keto

Crack open and empty eggs into a bowl

Add cheese.

Add Keto Chow.

Add other ingredients like chocolate chips if desired

Mix to get the clumps out

Put a small amount of the mixture into the waffle maker, this will take a bit of practice to get right but it&#x27;s around 2 tablespoons. You&#x27;re only filling it maybe halfway.

A "chaffle" is a waffle made with cheese and eggs, around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We've tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

https://www.ketochow.xyz/2019/09/keto-chow-chaffles-sweet-or-savory/

Chaffles are all the rage these days, and frankly: for good reason. They're extremely easy to make, taste great, and really fill the need for waffles, buns, pizza crusts, and more. This super-simple, 3 ingredient recipe is something we've been cooking up around here and wanted to share with everyone. You can use any of the flavors of Keto Chow, here are some of our favorite uses:

* Use eggnog, chocolate, banana, or any of the other sweet flavors to make an amazing waffle. Throw on some whipped cream and you're all set!
* Use the Creamy Tomato Basil Keto Chow to make pizza crusts
* Use the Savory Chicken Soup to make a bun/roll for burgers or a grilled cheese sandwich
* Use Spicy Taco Soup to make a soft taco shell

Satisfy your sweet craving with a quick fix of protein packed cookie dough.

Keto Chow Cookie Dough

Vanilla Keto Chow ((or 1 scoop))

tbs melted coconut oil

almond milk

granulated erythritol (Swerve) (optional

vanilla extract

tbs Lilly's chocolate chips

Start by choosing your oil or nut butter. Your choice will affect the flavor of the cookie dough. I used this natural peanut butter because I LOVE peanut butter. Soften your oil/nut butter in the microwave and whip with almond milk until smooth.

Add vanilla, and Vanilla Keto Chow powder to mixture and beat for one minute.

Taste batter and add some Swerve for added sweetness, if desired. Beat until smooth.

Mix in chocolate chips with a spoon.

Roll into balls and enjoy!

The good old-fashioned fountain drink goes keto with plenty of healthy fat from coconut milk.

Cookies and Cream Coconut Egg Cream

full fat coconut milk

serving Cookies and Cream Keto Chow

seltzer water

tsp chocolate syrup (optional)

Place coconut milk, keto chow and 4-ounces water in a mason jar or sports shaker. For best results use an immersion blender to mix the coconut milk and keto chow with 4 ounces water cover and chill overnight.

To make the egg cream, mix an ounce or two of the seltzer water into the chilled keto chow and stir to lighten the mix, before pouring in the rest of the seltzer water and stirring gently. Drizzle a teaspoon of chocolate sauce over the top if desired.

Easy and simple, use just about any flavor Keto Chow to make donuts

Keto Chow Donuts

butter (melted)

cream cheese (softened)

mozzarella cheese

serving Keto Chow (flavor of your choice)

baking powder

coconut flour

calorie free sweetener (powdered erythritol or swerve)

water

cream cheese

heavy cream

sweetener

Mix all ingredients in a bowl.

Only fill molds half way, they will rise quite a lot.

Microwave for 8 minutes (or less if you want them more moist).

Glaze and enjoy!

Chocolate Sandwich Cookies

unsalted butter (softened)

granulated sweetener

black cocoa

serving Cookies and Cream Keto Chow ((or 1 scoop))

tsp baking powder

tsp pure vanilla extract

Preheat oven to 350 degrees.

Cream together butter and sweetener.  Add egg and mix thoroughly.

Mix in the the black cocoa, baking powder, and Keto Chow, mixing very slow at first so as not to make a mess.

With a silicone spatula, scoop all the batter onto parchment paper and make a uniform shape with your hands; dough will be thick and sticky. Put parchment on top and roll out until it’s about 1/16 inch thick everywhere.

Leave parchment on top and chill in fridge for at least 1 hour, but preferably longer. The longer you chill it, the easier it will be to cut out.

Right out of the fridge, take off the top parchment paper and use a 2-inch round cutter and cut as many circle cookies as close together as you can. Place each cookie on parchment paper on a sheet pan. These do not spread much so you can put them close together if needed.

Work with dough right after taking it from the fridge otherwise it will start to stick. If dough sticks too much, cut all the circles and place dough in freezer for 20-30 minutes and then it should come off the parchment much easier. Please note that the dough will be too sticky if it is not chilled properly.

With the remaining dough, push into the cutter to create remaining cookies as best you can or you could make into cookie crumbles.

Bake at 350 degrees for 15 minutes. Add 2-5 minutes for high altitude. The cookie will firm as they cool.

The Cookies

Cream together all ingredients. For double stuff style cookies, double the filling!

Pipe a circle of filling right in the middle of the cookie and leave room around the edge. Press another cookie on top.

Let the cookies set in the fridge for at least 30 minutes. You don&#039;t have to do this but it sets the frosting so it doesn&#039;t all smoosh out when you bite it.

The Filling

I am really excited about these cookies! They are the best cookies I have made since going keto. They are soft, tender and lightly sweet. They really behave and taste like traditional cookies and they are so easy to make. Everyone who tried them loved them! Have fun with this recipe and make it your own. Add your favorite sugar-free chocolate chips, chopped nuts, or seeds, or use sugar-free jam to make thumbprint cookies. You can even roll the dough out and use cookie cutters to cut out perfect cookies!

Soft Baked Keto Cookies &amp; Cream Cookies

unsalted butter ((1 stick))

granulated sugar-free sweetener (erythritol

Whisk together the Keto Chow, coconut flour, and baking powder in a small mixing bowl and set aside.

Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.

Beat in the sweetener.

When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.

Beat the mixture until the egg is completely mixed with the butter and sweetener. The mixture will look grainy and separated.

Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.

Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.

Scoop balls of dough that are about a tablespoon each onto an oiled cookie sheet, spacing them approximately two inches apart.

Bake at 350 degrees for 10-12 minutes until the cookies have puffed slightly and are just beginning to turn golden brown around the edges.

Scoop Cookies

To make cut-out cookies: chill the dough for approximately 30 minutes, roll it out between two sheets of oiled parchment paper to about 1/4 inch thickness and cut into shapes with your favorite cookie cutters.

Reroll the scraps and repeat.

Place on an oiled cookie sheet and bake at 350 for 8-10 minutes until the cookies are just beginning to turn golden brown around the edges. Don’t overbake or the cookies will become dry.

This will yield approximately 10-12 cookies based on the size of your cookie cutters.

Cut Out Cookies/Cookie Cutter Cookies

Keto Chow Dirt Cake

eggs (room temp)

pumpkin puree

tsp baking soda

cocoa powder

oz cream cheese (softened)

unsalted butter ((must be UNSALTED))

confectioners Swerve

heavy whipping cream (divided

Mix all of the cake ingredients with a mixer until smooth and creamy.

Pour into an 8x8 pan that has been lined with parchment paper and greased. Smooth batter to all edges and shake out air bubbles. Bake for 30 minutes or until done.

Place the cake in the freezer to cool completely. Roughly 30 minutes. While the cake cools, you can prepare the pudding filling.

Whip together softened cream cheese, softened unsalted butter, 1/2 cup heavy whipping cream, vanilla and Swerve until creamy and smooth, about 3-5 minutes.

In a separate bowl, blend together 1 cup heavy cream, water and Keto Chow until thick and pudding like. Fold together cream cheese and Keto Chow pudding mixture. Place in the fridge.

Pull cake from the freezer and add to a food processor, pulse to break down into crumbles.

Layer cake crumbles and the pudding mixture in your favorite glass dish until nothing remains. It’s easiest to pipe in the pudding if you can. Refrigerate to let set overnight or preferably 24 hours. 

These Cookies and Cream Overnight Oats are creamy, delicious, and taste like an oreo dessert! This overnight oats recipe is quick, easy, and packed with nutrients.

Cookies and Cream Overnight Oats

quick oats

tsp chia seeds

greek yogurt

vanilla

tsp oreos (crushed)

white chocolate chips

vanilla protein powder

peanut butter

honey

liquid stevia

maple syrup

Gather all ingredients.

Combine all ingredients into one jar.

Shake well until all ingredients are mixed together.

Refrigerate overnight.

Enjoy straight from the jar or pour into a bowl and add additional toppings.

Cookies and Cream Overnight Oats are a sweet way to enjoy your overnight oats. Enjoy these oats as a snack or an indulgent twist on breakfast.

oats

whole milk, I use whole milk and

Oreo cookies, crumbled, or substitute Oreo-style/generic cookies

In a pint-size mason jar or container with...

In a pint-size mason jar or container with a lid, add the oats and milk (or dairy-free milk), let it sit 8 hours or overnight in the refrigerator and crumble the cookies on top and mix in when you are ready to eat. 

https://mediavine-res.cloudinary.com/video/upload/pwmx2midekorkxthdbtk.mp4

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