Servings: 8
This may be one of the easiest recipes ever. It was originally written for and published on Refinery29 where you can find seven more of my Oreo recipes.I literally wrote the book on sprinkles, so if you're interested in learning more ways to cover everything in sprinkles, pick up a copy of Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.
Ingredients
- 1 pint ice cream any flavor, softened but not melted, I used a chocolate-peanut butter swirl.
- 1 14.3-oz package Oreos
- 1/3 cup sprinkles
Instructions
- Spoon about a small scoop of ice cream (about 1 tablespoon) onto the top of an Oreo, then carefully squish another Oreo on top.
- Roll the exposed ice cream on the sides in a shallow dish of sprinkles if desired.
- Refreeze until ready to serve.
Hungry for More?Buy the Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
