Try this Cookies n Cream Ice Cream 2 recipe, or contribute your own.
Suggest a better descriptionBeat egg yolks until they are creamy. Add condensed milk, water, vanilla extract. Fold in cookies and whipping cream. Pour into an aluminum foil-lined 9 x 5-inch loaf pan or a 2 quart container. Cover and freeze for 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer. *A Tupperware 1/2 gallon ice cream container is perfect for this recipe. Posted to MC-Recipe Digest by "Linda V.E."
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Serving Size: 1 Serving (1318g) | ||
Recipe Makes: 1 | ||
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Calories: 4539 | ||
Calories from Fat: 2226 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 247.4g | 330 % | |
Saturated Fat 105.2g | 526 % | |
Monounsaturated Fat 80.8g | ||
Polyunsanturated Fat 22.4g | ||
Cholesterol 5381mg | 1656 % | |
Sodium 2105.3mg | 73 % | |
Potassium 2978.4mg | 78 % | |
Total Carbohydrate 468.4g | 138 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 461.2g | ||
Protein 120.2g | 172 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4539
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