Happy Saint Patrick’s Day to all of those who are Irish, or everyone that pretends to be at least on this festive holiday ;)! I am indeed Irish, however, I will not be celebrating with green beer this year. Instead it will be spent as a family evening and may even have some festive activities planned, like enjoying Oreo cookie butter over mint chocolate chip ice cream. Cookie butter is a delicious combination of your favorite cookie along with coconut oil to become an extremely flavorful spread or topping for desserts. I tried making this on top of mint chocolate chip ice cream for a St. Patty’s Day favorite and it came out wonderfully.
About 10 Oreo cookies
1 teaspoon Kelapo Coconut Oil; melted
Mint chocolate chip ice cream
- Add your Oreos to a large plastic zip bag and crush them into smaller pieces.
- Add melted coconut oil and oreo crumbles into a food processor and process until you get a “butter-like” consistancy.
- If you don’t have a food processor add melted coconut oil into cookie crumbles and continue to crush with the back of a spoon. Try to get the pieces as small as possible.
- Scoop ice cream into a serving dish and top with Oreo cookie butter. Enjoy!
Not only did I love this treat, it is a great recipe to make with the kids. I mean what kid doesn’t love to make a mess, right?! The flavor of the Oreos and coconut oil mixed together made a great combination with the ice cream without it being too sweet. I would highly recommend making this again, however I will opt for the food processor the next time around instead of the manual way. If you’re still looking for a dinner idea for tonight, don’t forget about Corned Beef and Cabbage – a hearty and traditional meal.
What is your favorite dish to make for Saint Patrick’s Day?