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Next, chop one Oreo cookie into bite-sized pieces and place those large pieces into one well of your popsicle mold. Repeat with 5 more Oreo cookies, placing the pieces of one cookie into each mold. Pin. Spoon the yogurt mixture into the popsicle molds until the molds are full.
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Quickly place the pops on a wax paper lined baking sheet or dish and freeze for about an hour or until ice cream is hard. Keep pops in freezer while preparing the dip. Place chocolate chips, peanut butter, and 3 tablespoons milk in a microwave safe bowl or container. A taller narrow container works best for dipping.
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The candy melt and the Oreo filling will act as the "glue" to hold the cookies together. Allow the cookies set for about 10 minutes. Dip the cookies on the sticks into the melted candy melts and swirl until covered completely. Allow the excess to drip off, then return to the wax paper-lined cookie sheet. While the cookies are still wet, add.
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Line a baking sheet with parchment paper. In a microwave-safe container, melt the candy coating in 30-second increments, stirring each time, until almost melted. Do not overheat as this will burn. Once melted, add in a bit of coconut oil and stir to combine. Heat an additional 30-seconds if needed.
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Whisk egg yolks in a two cup measuring cup and set aside. Mix together the half and half, milk and sugar in a medium saucepan. Bring to a boil over medium heat while stirring constantly, and boil for one minute. Remove from heat and pour about half of the hot mixture into egg yolks and whisk vigorously for a few seconds.
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Use a rolling pin to crush the cookies into crumbs. Reserve ¼ cup oreo crumbs and set aside. In a mixing bowl, add whipped topping, milk and vanilla and mix well until smooth and no longer lumpy. Stir in crushed oreo. Pour into popsicle mold and sprinkle remaining crushed cookies onto the popsicle opening.
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6 Popsicle Sticks. 6 Dixie Cups. DIRECTIONS. Break up 10 Oreos into pieces. Add milk to pudding and stir to mix. Add Oreo pieces to pudding. Put 6 Oreos in food processor and crush. Put pudding mixture into cup and top with crushed Oreos. Place stick in cup and place in freezer for at least 4 hours.
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There are two ways to make the oreo pops: 1 - Gently slide the stick into the cream center. Be gentle or you might crack the cookie. 2 - Gently remove one side to the cookie, dip the end of a popsicle stick into the chocolate, press into the middle of the cookie cream, and add the cookie top back onto the cookie.
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Just put the chocolate in a microwave-safe bowl and then microwave it in 30 seconds intervals, stirring after every 30 seconds until smooth and melted. Take out the cake balls and stick a lollipop stick in them, then dip them in the chocolate one by one. Sprinkle with more cookie crumbles or sprinkles, if desired.
Chocolate Oreo Ice Cream Recipe
Line a cookie sheet or plate with plastic wrap, parchment, or foil, and get rolling. Each ball should be roughly two tablespoons, about the size of a meatball. Put on your lined tray when done. You should get about 18-20 cake pops from one batch of dough. If using lollipop sticks, you can add them at this point.
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Oreo Cookies: I used regular but feel free to use double stuffed, mega stuffed, and even golden oreos!. Cream Cheese: Feel free to use full fat, reduced fat, or fat free version.Just bring it to room temperature for easier mixing. Candy Melts: I used candy melts but baking chips or almond bark works just as well.. Chocolate: You can use semi-chocolate, dark chocolate, even white chocolate.
File99 ice cream.jpg Wikimedia Commons
You need about 1 cup of crushed cookies. In a separate bowl, mix the heavy cream with plain yogurt. Then add the caster sugar and vanilla extract. Stir to combine. Add the crushed cookies and stir again until the mixture is well combined. Take 4 to 5 additional cookies and chop them into bite-sized pieces.
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Melt the white candy melts in the microwave on 50% power, stirring every 30 seconds, for about 3 to 4 minutes, or until smooth and melted. If you prefer, use a double broiler to melt the candy melts. Line a cookie sheet with wax paper. Separate the OREO wafers and drizzle a dollop of white candy melt on the filling.
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Instructions. Process milk, Cool Whip and sugar in blender. Add Oreos and pulse until cookies are broken into small pieces. Transfer mixture to popsicle molds. Freeze for 30-45 minutes then insert popsicle sticks. Freeze for 4+ hours or until solid.
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Add Cool Whip and mix until well combined. Sprinkle a little bit of Oreo and sprinkles into the bottom of each cup. Pour remaining Oreos and sprinkles into ice cream batter. Mix until smooth. Divide ice cream evenly between cups. Put a straw down the middle of each cup (you may want to cut the straws in half). Freeze for 3-4 hours to harden.
White Chocolate Oreo Ice Cream (only 4 ingredients and 5
And, made with one part OREO® Cookie pieces, Butterfinger®, Chocolate Chip Cookie Dough, Heath Bar®, M&M's®, Reese's Peanut Butter Cup®, Reese's Pieces®, Snickers®, Fish Bait, Strawberry Cheesecake Chunk, Chocolate Brownie Chunk or Chocolate Covered Strawberry. We blend it up beautifully, so every bite leaves a smile on your face.
