Cookies and Cream Ice Cream "Tacos" with OREO Cookie Pieces

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Ingredients

  •   Cake
  • 3-1/4 oz. egg yolks
  • 3-1/4 oz. vegetable oil
  • 1/2 tsp. vanilla extract
  • 4-1/4 oz. water
  • 1 lb. granulated sugar, divided
  • 6-1/2 oz. cake flour, sifted
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 7 oz. egg whites
  •   Filling
  • 19 oz. cookies and cream ice cream
  • 10-1/2 oz. semi-sweet chocolate, melted
  • 3 oz. OREO Small Cookie Pieces
  • 3 oz. milk chocolate, melted

Instructions

  • Beat  egg yolks, oil and vanilla with electric mixer fitted with whisk attachment on medium speed until well blended. Gradually drizzle water into mixture while mixing on medium speed. Add 8 oz. sugar, flour, baking powder and salt. Beat on high speed 2 min.
  • Combine  egg whites and remaining 8 oz. sugar in second mixer bowl. Beat on high speed with whisk attachment until a soft-peak meringue forms. Fold meringue into egg yolk mixture. Divide batter evenly between 2 parchment paper-lined half-sheet pans.
  • Bake  in 375°F standard oven 15 to 20 min. or until wooden pick inserted in center comes out clean. Remove from oven; cool completely in pans on wire rack. Freeze cakes in pans 1 hour for ease in removing parchment paper.
  • Remove  cakes from freezer. Invert pans and carefully remove parchment paper. Use 4-1/2-inch round cutter to cut 7 circles from each cake. Cover with plastic wrap and store at room temperature until ready to make into "tacos."
  • Meanwhile,  spread ice cream onto parchment paper-lined full sheet pan to about 1/2-inch thickness. Freeze several hours or until firm. Use 4-1/2-inch round cutter to cut out 14 ice cream circles. Remove 1/2-inch circle from center of each ice cream circle using small round cutter. (Discard small ice cream pieces or save for another use.)
  • Place  1 ice cream circle on top of each cake round. Fold in half to form a "taco."
  • Dip  open edge of each taco into melted semi-sweet chocolate. Sprinkle with some of the OREO Small Pieces. Drizzle with some of the melted milk chocolate. Freeze on parchment paper-lined sheet pan until ready to serve, using crumpled waxed paper between each taco to hold it in an upright position.

Recipe Tips

317272

Nutritional Information PerServing
Calories 500
Total fat 22g
Saturated fat 9g
Trans fat 0g
Cholesterol 80mg
Sodium 270mg
Carbohydrate 74g
Dietary fiber 2g
Sugars 56g
Protein 7g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 10%DV

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