cookies n cream

Here's what you need: yellow cake mix, chocolate chips, oil, eggs

Chocolate Chip Cake Mix Cookies Recipe by Tasty

yellow cake mix

chocolate chips

eggs

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.

Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.

Bake at 350°F (180°C) for 10-12 minutes.

https://vid.tasty.co/output/32667/mp4_640x640/1495577713

Although this Cookies N&#39; Creamers No Churn Potato Ice Cream tastes like cookies, it’s actually healthy for you! Adding little potatoes (creamers) to your ice cream is the perfect way to give it an extra boost of nutrition because potatoes are super veggie powerhouses! And there is no peeling involved! This recipe was a finalist in the Masterchef at Home Recipe Competition!

🥔 Potato Ice Cream Recipe

potato puree

whipping cream (I

300 ml -can of sweetened condensed milk (about 10 oz)

tsp vanilla extract

Butter

whipping cream (I use heavy whipping cream- 36%)

ginger snap cookie

maraschino cherry

Boil Method: Boil Creamer potatoes for 10- 15 minutes or until a fork can easily go through potatoes. Then drain well and cut in half (*this is the method I use)

Microwave Method:

Poke each little potato with a fork and cover with saran wrap.

Microwave Creamer potatoes for three minutes, until a fork can easily go through them.

Puree potatoes with 1 tsp of whipping cream in food processor,until completely smooth (at least 3 minutes) and potato clings together in a ball * It must be completely smooth; like a paste- no lumps! * If you still see little bits of the skin, that&#x27;s okay.

To Make Potato Puree:

In a separate, large bowl whisk the condensed milk, vanilla and cookie butter together. Then add the potato puree, whisking until completely incorporated and smooth.

In the bowl of a stand mixer (or using a hand held mixer) whip 2 cups whipping cream until stiff peaks form. *

With a spatula, gently fold potato mixture into the whipped cream

Stir just until completely incorporated. * You don’t want to over mix, but you need to be sure it’s completely mixed in.

Pour mixture into a 9’×5’ loaf pan (or you can use another large container with a lid.) Smooth with a spatula and cover tightly with plastic wrap (*I use Glad Press n' Seal)

Place ice cream in freezer and freeze until solid, about 8-12 hours. * I freeze it overnight

Serving:

Remove ice cream from freezer about 10 minutes before serving (this will help it soften just a bit).

Wet an ice cream scoop with hot water (then dry it off) and scoop out ice cream into waffle bowls or cones (or regular bowls, whatever your preference!). This will help make scooping easier!

Ice Cream:

Garnish with ginger snap cookies and maraschino cherries and serve immediately. Enjoy!

Garnish:

Top 2 cookies n cream recipes from across the web

The most viewed cookies n cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Chip Cake Mix Cookies Rec...

🥔 Potato Ice Cream Recipe

Top 2 cookies n cream recipes from across the web

The most viewed cookies n cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chip Cake Mix Cookies Rec...

🥔 Potato Ice Cream Recipe

The most viewed cookies n cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine