Ingredients Jump to Instructions ↓

  1. 1/2 cup balsamic vinegar

  2. 1 tablespoon strawberry jam

  3. 10 cream -filled chocolate cookies (such as Oreos or Newman-O's)

  4. 1 pint vanilla ice cream

Instructions Jump to Ingredients ↑

  1. In a small saucepan over medium-low heat, combine the balsamic vinegar and jam. Simmer, stirring often, until reduced by half, about 8 minutes. Set aside to cool.

  2. Meanwhile, place the cookies in a zip-close plastic bag and gently pound with a meat mallet or rolling pin to break them into small chunks. Set aside.

  3. Once the vinegar has cooled, soften the ice cream by microwaving it in 5-second bursts until it can easily be mixed with a spoon. It should be very soft, but not melted. Transfer the ice cream to a medium bowl.

  4. Drizzle the vinegar into the ice cream and mix until blended. Mix in the cookies. Cover the ice cream and return it to the freezer until it is firm, 2 to 3 hours.


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