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Whisk egg yolks in a two cup measuring cup and set aside. Mix together the half and half, milk and sugar in a medium saucepan. Bring to a boil over medium heat while stirring constantly, and boil for one minute. Remove from heat and pour about half of the hot mixture into egg yolks and whisk vigorously for a few seconds.
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Dip a treat stick in the chocolate about 1/2 inch and then slide it gently into an Oreo. Hold the cookie together. Place the Oreos with sticks in them on a sheet pan line with parchment paper or a silicone mat, once they are all dipped, put them in the fridge for about 15 minutes. Now dip them in the chocolate.
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Quickly place the pops on a wax paper lined baking sheet or dish and freeze for about an hour or until ice cream is hard. Keep pops in freezer while preparing the dip. Place chocolate chips, peanut butter, and 3 tablespoons milk in a microwave safe bowl or container. A taller narrow container works best for dipping.
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Next, chop one Oreo cookie into bite-sized pieces and place those large pieces into one well of your popsicle mold. Repeat with 5 more Oreo cookies, placing the pieces of one cookie into each mold. Pin. Spoon the yogurt mixture into the popsicle molds until the molds are full.
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And, made with one part OREO® Cookie pieces, Butterfinger®, Chocolate Chip Cookie Dough, Heath Bar®, M&M's®, Reese's Peanut Butter Cup®, Reese's Pieces®, Snickers®, Fish Bait, Strawberry Cheesecake Chunk, Chocolate Brownie Chunk or Chocolate Covered Strawberry. We blend it up beautifully, so every bite leaves a smile on your face.
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6 Popsicle Sticks. 6 Dixie Cups. DIRECTIONS. Break up 10 Oreos into pieces. Add milk to pudding and stir to mix. Add Oreo pieces to pudding. Put 6 Oreos in food processor and crush. Put pudding mixture into cup and top with crushed Oreos. Place stick in cup and place in freezer for at least 4 hours.
Chocolate Oreo Ice Cream Recipe
Line a baking sheet with parchment paper. In a microwave-safe container, melt the candy coating in 30-second increments, stirring each time, until almost melted. Do not overheat as this will burn. Once melted, add in a bit of coconut oil and stir to combine. Heat an additional 30-seconds if needed.
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Microwave for 30 seconds at a time, stirring between each interval, until bark melts completely. Dip one end of a lollipop stick in the melted candy coating. Gently press the coated lollipop stick into the cookie filling. Gently place a cookie top with no filling over the stick and carefully press down.
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Next, simply take milk (or a dairy-free option if you prefer that) and pour into the open package until it's almost full. Then, place a popsicle stick in the middle, carefully place it in the freezer and voila! In just a few hours, you'll have some tasty summer treats to munch on. If you're making a batch, it's a good idea to have a.
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Add Cool Whip and mix until well combined. Sprinkle a little bit of Oreo and sprinkles into the bottom of each cup. Pour remaining Oreos and sprinkles into ice cream batter. Mix until smooth. Divide ice cream evenly between cups. Put a straw down the middle of each cup (you may want to cut the straws in half). Freeze for 3-4 hours to harden.
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Use a rolling pin to crush the cookies into crumbs. Reserve ¼ cup oreo crumbs and set aside. In a mixing bowl, add whipped topping, milk and vanilla and mix well until smooth and no longer lumpy. Stir in crushed oreo. Pour into popsicle mold and sprinkle remaining crushed cookies onto the popsicle opening.
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Just put the chocolate in a microwave-safe bowl and then microwave it in 30 seconds intervals, stirring after every 30 seconds until smooth and melted. Take out the cake balls and stick a lollipop stick in them, then dip them in the chocolate one by one. Sprinkle with more cookie crumbles or sprinkles, if desired.
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Stir in butter. Press cookie crumbs into a 8 or 9-inch square baking pan lined with parchment paper or foil with overhanging sides. Freeze for 10 minutes. Let chocolate ice cream sit at room temperature for a few minutes to soften, then scoop on top of cookie crust and spread into an even layer. Freeze for 10 minutes.
Oreo Ice Cream Cone
There are two ways to make the oreo pops: 1 - Gently slide the stick into the cream center. Be gentle or you might crack the cookie. 2 - Gently remove one side to the cookie, dip the end of a popsicle stick into the chocolate, press into the middle of the cookie cream, and add the cookie top back onto the cookie.
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Instructions. Process milk, Cool Whip and sugar in blender. Add Oreos and pulse until cookies are broken into small pieces. Transfer mixture to popsicle molds. Freeze for 30-45 minutes then insert popsicle sticks. Freeze for 4+ hours or until solid.
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Line a cookie sheet or plate with plastic wrap, parchment, or foil, and get rolling. Each ball should be roughly two tablespoons, about the size of a meatball. Put on your lined tray when done. You should get about 18-20 cake pops from one batch of dough. If using lollipop sticks, you can add them at this point.
