I love being able to throw a semi-homemade recipe together quick-like before having people over. When the questions comes "Oh, did you make this?", I can smile and say "yes, I did". Knowing full well it took me all of 10 minutes...maybe.
Such is the beauty of semi-homemade. My mother is the queen of semi-homemade. Seriously, she could have written an entire cookbook full of semi-homemade recipes and quick dinner ideas. She worked...a lot. But she still loved making things with us and for us. She completely understood that yes, it was about the food, but making memories was the most important thing of all.
Oreo Cookie Ice Cream is one of those such recipes. We made this recipe for birthdays, sleepovers and sometimes for no good reason at all other than to make it. I like recipes like that. And still to this day is one of my brother's any my favorites.
Oreo Cookie Ice Cream
Ingredients:
- 1 box of cheapest vanilla ice cream you can find (You know the kind that comes in a rectangular box, not the kind that comes in the tub. I guess you could use fancy Ben and Jerry's or something like that, but the recipe does not hinge on the kind of ice cream you buy.)
- 1 container of cool whip
- 1 package of Oreo cookies (you can do this with mint oreos or the fun seasonal oreos too, but this is the "hinge" part of the recipe...they must be oreos)
Directions:
- Cut open the box of vanilla icecream and let the icecream soften in a large mixing bowl.
- Put 1/2 of the Oreos in a large plastic bag. Seal the bag and let your little one crush the oreos by hitting the bag with a mixing spoon.
- Each person must eat one of the extra Oreos each.
- Once the icecream is softened but not melted, stir in crushed Oreos and 1/2 of the container of CoolWhip.
- Each person must eat one of the extra Oreos each.
- Refreeze the icecream.
- When ready to serve, garnish with one Oreo if there are any left.
Enjoy!