The Ultimate Indulgence: Crafting a Homemade Chocolate Peanut Butter Oreo Whippy Dip

Before we embark on this delightful culinary journey, I must ask for a sacred vow. Please raise your right hand, place your left hand metaphorically on a culinary tome, and repeat after me:

I solemnly promise not to hold Rebecca accountable for the calories I am about to savor when I prepare this irresistible recipe. For I WILL make this recipe. I shall not cast even a fleeting glance at the calorie count on the back of the ice cream carton, the Oreo box, the heavy whipping cream container, or the chocolate syrup bottle. And I certainly will not engage in any mathematical calculations to sum up the grand total. My commitment to pure, unadulterated dessert joy shall remain unbroken.

In exchange for this sacred oath, I pledge to deliver another installment of tasty penance this week, perhaps a healthy and flavorful counterpoint to this decadent treat. Are we in agreement? Excellent. Let us proceed into a world where flavor reigns supreme and calorie counting takes a well-deserved vacation.

You see, there was a time, long ago in my formative years, when I honed my skills at an ice cream establishment. It was a pivotal chapter in my youth, one I’ve often recounted with a mix of nostalgia and slight amusement. I was a rather slender, somewhat gawky teenager, distinguished by my vibrant Sally Jessy Raphael-esque glasses and a long, flowing chestnut ponytail. My domain was the counter of a quaint, walk-up ice cream stand affectionately known as ‘The Whippy Dip’.

That summer was relentlessly sweltering, and despite the Whippy Dip’s secluded location on a quiet rural route, business boomed. Between the frenetic rushes of eager customers, my primary duty was sweeping. I swept the counters until they gleamed, the floors until not a speck remained, the sidewalks clear of debris, and yes, even the walls.

Indeed, you read that correctly: I swept the walls.

That particular year, our region was afflicted by a massive gypsy moth invasion. The telltale cottony tents of these caterpillars draped every tree branch, and their wriggling forms seemed to be everywhere. They were, to put it mildly, quite repulsive. Each time I ventured outside with my broom, pushing open the screen door of doom, approximately fifty of those unsightly little critters met their untimely end. It was an involuntary, yet satisfying, daily ritual.

In the rare lulls between customer waves and after my meticulous sweeping duties were complete, I would perch on a stool behind the counter. With a book open on my lap, my mind would drift, conjuring daydreams of a world free from caterpillars, a world where I might simply enjoy hot dog rolls generously stuffed with mustard, pickles, and onions*. A simpler time, indeed.

*I’m confident my breath during those daydreams was nothing short of delightful.

Our menu at The Whippy Dip featured the classic offerings: regular or sugar cones, bowls brimming with creamy goodness, velvety soft-serve ice cream, cones dipped in various hard coatings, elaborate sundaes, refreshing shakes, and even hot dogs or sausages sizzling on metal rollers under warm lights. However, that summer marked the rise of a relatively new sensation in the ice cream world: Blizzards. Dairy Queen had unveiled their iconic blended treats just two years prior, and our small but ambitious Whippy Dip team – comprising the owner, his daughter, and myself – was keen to capitalize on this exciting new trend.

My savvy boss, Mr. Worley, knew instinctively that we couldn’t simply call our concoctions “Blizzards” due to trademark restrictions. So, with a touch of ingenuity, he decided to christen our rendition of the treat “Flurries.” While perhaps a milder, less dramatic term compared to its famous counterpart, it effectively conveyed the essence of a blended, ice-cream-packed delight. And they sold like wildfire, or rather, “hand over caterpillar over fist,” in keeping with the summer’s pervasive theme.

Our most sought-after Flurry flavor was undoubtedly cookies and cream – a simple yet divine blend of vanilla ice cream, a hint of milk, and generous amounts of crushed Oreos. Oh, how incredibly good they were. In the many years that have elapsed since those caterpillar-combating, ice-cream-flinging days of the late eighties, I confess I hadn’t given much thought to The Whippy Dip’s magnificent confections. That is, until yesterday.

Yesterday, a serendipitous encounter with a Shamrock Blizzard recipe by Three Many Cooks, featured on Tasty Kitchen, reignited a dormant craving within me. From that moment, it was all over but the joyful surrender. And the eating. Oh, definitely more eating than crying. Have you ever attempted to cry over a perfectly blended ice cream treat? It’s an almost impossible feat, such is the sheer happiness it inspires.

Inspired by this nostalgic wave, I resolved to create my own extreme version of a blended ice cream dessert. This would be a tribute to my caterpillar-sweeping, onion-and-pickle-chomping youth, and to my former boss, the visionary Mr. Worley. Into my trusty blender went a generous scoop of rich, crunchy peanut butter, followed by several cups of decadent chocolate peanut butter cup ice cream. For an extra layer of bliss, I added crumbled peanut butter Oreos. (Was I truly the only one who hadn’t realized these dangerously delicious cookies existed? Oh, the sheer humanity of missing out for so long!)

With a powerful “Zap!” the blender whirred to life. The result was nothing short of spectacular: a glorious hybrid of soft and hard ice creams. Its texture was thick enough to defy gravity, remaining perfectly inverted in the cup when flipped upside down, yet delightfully smooth, flecked throughout with enticing bits of broken cookie. I carefully scraped this frozen marvel into two waiting jars, then crowned each with a solid two inches of fluffy whipped cream, a delicate drizzle of chocolate syrup, and—oh dear—an additional scattering of crumbled Oreos. Pure, unadulterated bliss.

THUD. (That, my friends, was the sound of me momentarily succumbing to the sheer, overwhelming indulgence of this extraordinarily satisfying, anything-but-quiescent frozen happy bomb.)

Honestly, though, I couldn’t bring myself to call it a “Blizzard.” You see, Mr. Worley, I was paying attention all those years ago. “Blizzard” is a trademarked name, as we thoroughly covered. And “Flurry”? While a good effort then, it just feels too tame for this particular creation. I decided to bestow upon it a name that perfectly encapsulated its origins and its essence – a name that, in retrospect, felt like the only possible choice: The Whippy Dip. God bless you, Mr. Worley, wherever you are. This one’s for you.

Chocolate Peanut Butter Whippy Dips

Author: Rebecca Lindamood

This indulgent hybrid of soft and hard ice creams, thick enough to stay in the cup when flipped upside down, is flecked with crumbled peanut butter chocolate cookie bits, capped with a solid two inches of whipped cream, a drizzle of chocolate syrup and – oh dear – more crumbled Oreos. A truly unforgettable treat!

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 cream sandwich cookies
• whipped cream (for topping)
• chocolate syrup (for drizzling)

Instructions

1. Add the peanut butter and milk to the carafe of a blender. Secure the lid and blend until the mixture is completely combined and smooth.
2. Remove the lid, then add the ice cream and 4 of the Oreos. Lightly crumble the cookies with your hands as you add them to the blender.
3. Once again, secure the lid on the blender and blend on high speed. Stop occasionally to stir the contents if necessary, ensuring everything is thoroughly mixed. Continue blending until you achieve a very thick, smooth ice cream mixture. The consistency should be similar to very cold soft-serve ice cream, generously flecked with delicious crumbled cookie bits. It’s crucial not to be tempted to add more milk; doing so will transform your perfect Whippy Dip into a mere milkshake!
4. Divide the prepared Whippy Dip evenly between two serving glasses or jars. Top each serving with a generous amount of whipped cream and a delectable drizzle of chocolate syrup.
5. Take one of the remaining cookies and crumble it over each Whippy Dip before serving. This final flourish adds both visual appeal and an extra crunch. Serve immediately and enjoy!

Nutritional information provided is an estimate and offered as a courtesy. For precise figures, please calculate the nutritional information using the actual ingredients in your recipe and your preferred nutrition calculator.

Did you make this recipe?

We’d love to see your creations! Make sure to tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so I can admire your delicious Whippy Dips!

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