We took the recipe for a classic icebox cake one step further to create this yummy cookies & cream frosting. We only use this frosting for cupcakes (usually chocolate but it works with a variety of flavors). The frosting is light and airy and tastes just like cookies & cream ice cream.
Ingredients
Ingredients
1 quart heavy cream
4 oz granulated sugar
1 tbs vanilla
1 box of chocolate wafers
Directions
Begin whipping the cream and vanilla on your KitchenAid with the whisk attachment. Gradually add the sugar and continue whipping until the cream no longer looks liquid. Don’t overwhip!
Take the bowl off of the KitchenAid and add the whole box of cookies to the whipped cream. Make sure the cookies are submerged. Put the mixture into a Tupperware and let sit in the refrigerator for at least 6 hours or overnight.
When you open the Tupperware the cookies will be super soft and the mixture will be easily spreadable for a cake or cupcakes. I don’t recommend trying to pipe this because the large cookie bits clog the tip!
Enjoy!!!
*For a more waist-friendly recipe use cool whip instead of heavy cream.*
I love cookies and cream!!! This recipe sounds delicious but I will never make it so you will have to make it for me :)
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