Tuesday, November 29, 2011

cookies and cream cornettos.


Another cornetto! But it's an easy one this time. Just crushed oreo cookies packed at the tapered end of the cone, a no-churn vanilla ice cream and then topped off with an oreo half.

As convenient as this "ice cream" may seem, I prefer the old-fashioned ice cream recipes because as this starts to melt, there is this oily mouthfeel you get from eating melted whipped cream. Which, obviously, isn't very pleasant. However, this ice cream is 100% non-icy and has a milky taste from the condensed milk which I rather like. Plus, it's low maintenance! Just whip, fold and freeze!


Finally, I've finished up all my ice cream cones. If you want to check out the rest of my cornettos, click here and here.


Cookies and Cream Cornettos
makes 4
inspiration from here

2 oreo cookies, crushed
80g condensed milk
1/2 tsp vanilla extract
90ml whipping cream
2 oreo cookies, twisted apart to get 4 halves in total
4 ice cream cones

Divide the oreo cookie crumbs among the 4 ice cream cones. Make sure they are tightly packed.

In a medium bowl, combine the condensed milk and vanilla extract. Separately whip the cream to medium-stiff peaks and fold gently into the condensed milk mixture until well-combined but don't lose the air! Divide the mixture amongst the 4 cones and freeze until firm, about 2 hours.

Top the cones with an oreo half and consume immediately, or return to the freezer. It's best to eat the cornettos as soon as possible as they may become soggy.

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