Quick Balsamico Chocolate Cookie Ice Cream Print Email

Servings: Makes 1 pint

1/2 cup balsamic vinegar, or ¼ cup Balsamico di Modena
10 cream-filled chocolate cookies (such as Oreos)
1 pint vanilla ice cream

In a small saucepan, simmer the balsamic vinegar until reduced by half, about 8 minutes. Set aside to cool. If using high-quality Balsamico di Modena, reduction will not be necessary, use 1/4 cup at full strength.

Meanwhile, place the cookies in a plastic bag and gently pound with a meat mallet or rolling pin to crush into small chunks. Set aside.

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

Drizzle the cooled vinegar into the ice cream and mix well until thoroughly blended. Add the cookies and mix well. Cover the ice cream and return to the freezer until firm, 2 to 3 hours. – Adapted from “delicious”, a British food magazine.