Before we go any further, I need you to raise your right hand, put your left hand on an imaginary Bible, and repeat after me:
I solemnly promise not to hold Rebecca responsible for the calories I am about to consume when I make this recipe, because I WILL make this recipe. I will not peek at the calorie counts on the ice cream container, the Oreo box, the heavy whipping cream carton, or the chocolate syrup bottle. I certainly will not do the math and add up the total.
In return for this oath, I promise to share another tasty recipe this week.
Ready? Good. Let’s continue.
I used to work at an ice cream stand called The Whippy Dip. I was a scrawny teenager with a long ponytail and big glasses, standing at the counter on a sweltering summer day. Even though our little walk-up joint sat on a rural road, it stayed busy—especially when the Blizzards craze hit. Dairy Queen had launched Blizzards a couple of years earlier, and we wanted in on the fun. My boss wisely avoided the trademarked name and labeled our version “Flurries.” They sold like crazy.
Our top seller was cookies and cream: vanilla soft-serve, a splash of milk, and crushed Oreos. Delicious. I hadn’t thought much about those Whippy Dip treats for years—until I saw a Shamrock Blizzard on Tasty Kitchen and felt compelled to recreate something even more indulgent.
I decided to go extreme. In my blender I put a big scoop of crunchy peanut butter, chocolate peanut butter cup ice cream, and crumbled peanut butter Oreos. (If you haven’t seen peanut butter Oreos yet, they’re dangerously delightful.) A quick blend produced a hybrid of soft- and hard-style ice cream: thick enough to stay in the cup when flipped, with flecks of cookie throughout. I divided it into two jars, crowned each with two generous inches of whipped cream, drizzled chocolate syrup over the top, and finished with more crumbled Oreos.
Moment of truth: I nearly fainted from the decadence.
I couldn’t call this a Blizzard—trademarks aside, “Flurry” felt too mild for what I made—so I gave it the name it deserved: Whippy Dip. A tip of the hat to my old boss, Mr. Worley, wherever he may be.
Chocolate Peanut Butter Whippy Dips
Rebecca Lindamood
Pin Recipe
Ingredients
- 1/2 cup crunchy or creamy peanut butter
- 1/4 cup milk
- 4 cups packed, chocolate peanut butter cup ice cream
- 6 peanut butter Oreos or regular chocolate sandwich cookies
- whipped cream
- chocolate syrup
Instructions
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Put the peanut butter and milk into the blender. Blend until fully combined. Remove the lid and add the ice cream and four of the Oreos, crumbling them lightly with your hands as you add them. Replace the lid and blend on high, pausing to stir if needed, until the mixture reaches a very thick, smooth consistency—similar to very cold soft-serve—with visible cookie flecks. Do not add more milk; extra liquid will turn this into a milkshake.
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Divide the Whippy Dip between two serving glasses. Top each with a generous mound of whipped cream, drizzle with chocolate syrup, and crumble one of the remaining cookies over each serving. Serve immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific brands and amounts you use.
Did you make this recipe?
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