Newsflash: it’s not exactly ice cream season anymore.
Here in Minnesota, it’s windy and chilly. The winter coat made its debut appearance this week, and so did the Uggs.
But this ice cream was so irresistible that I couldn’t wait until next summer to share it!
I tried practicing discipline with the best of intentions, but these Oreo-covered ice cream treats disappeared fast from my freezer. Cookies and cream is my weakness. What else can I say?
True fried ice cream is a mess and a hassle, not to mention it isn’t the most nutritious of recipes. My experience with fried ice cream is generally limited to the occasional free birthday dessert at a local Mexican restaurant.
So when I heard about this UN-fried ice cream phenomenon, I was all over it. Easier, healthier ice cream that can be achieved without oil-spattered counters and clothing? I’m in.
For those of you that are extra-friendly with your deep-fryers, this recipe probably won’t amaze you. And that’s okay. Most of us northerners don’t deep-fry on the regular, so we don’t know what we’re missing. :) It’s probably for the best, because I’m completely content with this stuff in its un-fried state!
These cookie-covered ice cream balls are relatively simple to put together. Form your ice cream into round scoops, return them to the freezer for awhile to firm up, roll them in Oreos, and drizzle with homemade cookies and cream Magic Shell topping!
If you are a stranger to Magic Shell, it’s an ice cream topping found amongst the Hershey syrup and caramel sauce in most grocery stores. Instead of keeping its liquid form when poured over ice cream, it hardens into a shell–like magic! Hence the name.
All you need to make your own Magic Shell is some chocolate and an oil of some sort.
Rumor has it that coconut oil is the best oil to use, because it hardens at room temperature. I didn’t have any in my pantry and it’s kind of expensive, so I used regular canola oil. It worked like a charm!
I melted down some Cookies ‘n’ Creme bars with the oil, and it resulted in a pretty perfect Magic Shell coating for the faux-fried ice cream balls.
The finished product is chock-full of Oreo cookie flavor…and if you’re like me, you won’t miss the real fried ice cream when you’ve got a plate full this at your disposal!
- 1.5 quart (6 cups) cookies and cream ice cream
- 1 cup crushed Oreos (about 9 Oreos)
- 4 oz. cookies and cream chocolate (1 of the huge Hershey’s Cookies ‘n’ Creme bars or about ½ bag of Hershey’s Cookies ‘n’ Creme Kisses)
- 1 Tbsp. canola oil
- Oreos or Hershey’s Cookies ‘n’ Creme bars for garnish, if desired
- Scoop ice cream into 12 ½-cup portions and form each one into a ball. Place on a tray 1 inch apart and freeze immediately. Leave in the freezer for at least 1 hour.
- Place crushed Oreos in a bowl.
- Remove ice cream scoops from freezer and roll each one in crushed Oreos. Place in a covered container and freeze immediately. Leave in the freezer for at least 30 minutes.
- When ready to serve, place chocolate in a small, microwave-safe bowl. Melt in the microwave on high power for 60 seconds. Stir and continue melting at 10-second intervals or until smooth. Stir in oil.
- Remove ice cream scoops from freezer and plate each one. Top with prepared chocolate topping and garnish if desired. Serve immediately. The chocolate will “magically” harden in just a few seconds!
You can use coconut oil in place of the canola oil—it actually has a truer Magic Shell texture, but I didn’t have any on hand. Any kind of oil works here!