I dedicate this recipe to my Phi Upsilon AOIIs. If there is one thing we all remember from our sorority days it is Peppermint Surprise. It was the dessert in our house, such a special treat. If you didn’t make it to dinner on Peppermint Surprise night you didn’t get any Peppermint Surprise. Well, unless you made a deal with an awesome sister to save you a piece. You really had to plan ahead. (and hope no one snatched yours out of the freezer before you got to it!) I bet you want to make some and see if it lives up to the hype, right? Here’s what you need.
Oreos, ice cream, chocolate syrup.
You don’t need the glitter Christmas tree, but it’s fun to have around.
You also need some butter, but silly me didn’t include it in the picture.
Start by taking 2/3 of your Oreos and tossing them into your food processor and giving them a whirl.
Mix until well combined and then press your crust evenly over the bottom of the dish.
Take your remaining cookies and crush them over the ice cream layer. Bonus points if you wear a coordinating sweater while preparing this dish.
Now I know you want to dig right in, but don’t! You have to put it back in the freezer.
And wait. Several hours. You want that ice cream to firm back up. Ask me how I know.
Look at that cookie crumb crust! And that thick ice cream layer. And more cookies and chocolate on top. What’s not to love?
And if you’re super nice take the rest to a playdate and share with friends. There may or may not be any leftover.
Oh, and why the name Peppermint Surprise? What is the surprise? I don’t know.
- 1 package Oreo cookies
- 1/4 cup butter, melted
- 1 gallon peppermint ice cream, softened
- chocolate syrup
- Place 2/3 Oreo cookies in food processor. Process until there are no chunks of cookie left.
- Add cookie crumbs to 9x13 baking dish. Pour in melted butter. Stir to combine. Press cookie crumbs to cover bottom of the baking dish.
- Scoop softened ice cream over cookie crumbs, spread in an even layer.
- Crumbled remaining Oreos over the ice scream. Drizzle with chocolate syrup. Freeze until firm.