Recipes:

Servings: 8-10, each recipe

Cookies ‘N’ Cream

INGREDIENTS
2 cups heavy cream
1 14-ounce can condensed milk
12 chocolate sandwich cookies, crumbled (additional cookies for topping if desired)

PREPARATION
In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
Add the cookies and gently fold to combine.
Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
Enjoy!

Brownie Caramel

INGREDIENTS
2 cups heavy cream
1 14-ounce can condensed milk
3 tablespoons cocoa powder
1½ cups brownies, chopped (additional brownies for topping if desired)
1 cup dulce de leche

PREPARATION
In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form.
Add the brownies and gently fold to combine.
Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture.
Transfer to a baking pan and freeze for 3-4 hours.
Enjoy!

Strawberry Cheesecake

INGREDIENTS
2 cups heavy cream
1 14-ounce can condensed milk
4 ounces cream cheese, softened
½ cup strawberries, stems removed and chopped
½ cup strawberry jam
4 graham crackers (additional crackers for topping if desired)

PREPARATION
In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly.
Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired).
Freeze for 3-4 hours.
Enjoy!

Cookie Dough

INGREDIENTS
1 cup flour
½ cup butter
½ cup brown sugar
¼ cup milk
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 cups heavy cream
1 14-ounce can condensed milk

PREPARATION
Preheat oven to 350˚F/175˚C.
Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
Add the baked flour and mix, and gently fold in chocolate chips.
Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
Freeze for 3-4 hours.
Enjoy!