The coveted recipe for Notoreos, a winsome experiment in creating a vanilla-cream-filled chocolate sandwich cookie that tasted like chocolate and vanilla and not . . . Oreo. This recipe is a personal creation and allows you to custom-stuff each cookie to the desired thickness. It also requires a shot glass, which takes any recipe to the top shelf.
The cookies themselves can be crushed to make excellent pie crusts.
The cookies themselves can be crushed to make excellent pie crusts.
for the Notoreos Cream together
Roll out on a well-floured board to 1/8-inch thickness. Cut into rounds with a shot glass dipped in flour. Bake in a 375-degree oven for 10 minutes. Cool completely. | for the Creamy Filling Beat together
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French Vanilla Ice Cream adapted from America's Test Kitchen Place metal 8x8 pan in freezer and a large bowl containing an ice bath in the refrigerator. Steam to175 degrees
Immediately pour into a bowl and rest in the refrigerated ice bath, stirring occasionally until quite cool. Cover and refrigerate overnight. |
Putting It All Together
Chop 4-6 whole sandwich cookies into chocolate-chip-sized bits. Crumble 6-8 more plain chocolate cookies into small bits. Pour chilled cream into ice cream maker. Add in 1 cup of chopped and crumbled cookie bits into the mixer 2-4 minutes before the ice cream is done. When mixer is done, press into metal pan and freeze for one hour; then pack into cartons and freeze overnight.