Oreo Ice Cream CocoaBrooke McLay
It’s rainy and dreary outside today. The perfect kick off for autumn, with a sky full of fog and socks needed for cold toes. After the blazing, beautiful sunshine of summer, there’s something so comforting about fall. I pulled on a sweater today, turned up some lazy tunes, and made a batch of this Cookies and Cream Ice Cream Cocoa. It starts with some Oreo ice cream, any brand will do. A few decadent ingredients are melted together over a warm stove, then poured into a chocolate-dipped mug. If you’re looking for a splendidly warm drink that invites autumn right into your heart, you’re going to love this cocoa.
Oreo Ice Cream Cocoa
1/2 stick butter
1/2 cup sugar
1 pint Cookies & Cream ice cream
3-5 cups water
In a large saucepan, melt the butter, sugar, and ice cream together until smooth. Stir in just enough water to thin the cocoa and give it good flavor without watering it down too much. I like to add 3 cups at first, then keep adding half-cups and taking little sips until it’s perfect. The reason there’s no set amount of water to add is because different ice creams have different sugar and cream contents. So, just add it to taste. The cocoa should be sweet and creamy.