Two Ingredient Cookies And Cream Ice Pops Recipes

COOKIES AND CREAM POPSICLES

Steps:

• In a medium bowl whisk together the yogurt, cream cheese, milk, sugar, and vanilla extract. Once smooth stir in the crushed cookies.
• Pour into the popsicle molds, leaving a little space at the top for them to expand. OR you can place a whole cookie into each mold for a hidden treat by filling the molds halfway, setting the cookie inside the mold, then topping off to fill each well.
• Tap firmly on the counter to remove bubbles.
• Insert sticks and freeze until hard (at least 4 hours).
• Remove from the freezer and run the mold under warm water for a few seconds to loosen the popsicles from the mold, then gently pull on the popsicle stick to remove from the mold completely.

HOMEMADE COOKIES-AND-CREAM ICE CREAM

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
• Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.