

Place the ice cream scoops and Oreos in the freezer and freeze until firm. Work quickly, and in batches, to avoid ice cream from melting. Place on a baking tray or cookie sheet and repeat with about 5 scoops.Place them onto a parchment lined sheet pan. Using two skewers, dunk each ice cream bite, one at a time, into the chocolate, making sure they are completely covered.Melt the chocolate and oil in the microwave in 30-second increments until smooth, whisking it in between each 30 seconds.Freeze overnight or for at least 4 hours.Place the ice cream with the parchment paper back onto the sheet pan and return to the freezer. This will give you about 108, 1-inch bites. Cut the ice cream into 12-inch by 9-inch rectangle.Cookie Dough Ice Cream: Use the basic ice cream recipe. Peanut Butter Ice Cream: Stir one fourth cup peanut butter into the liquid ingredients, and add some mini chocolate chips if desired. Add two teaspoons of regular or decaf instant coffee to the liquid ingredients. Remove the parchment paper from the ice cream, and place the ice cream onto a new sheet of parchment paper for easy transport and to keep your counters clean. Coffee Ice Cream: Use the basic coconut ice cream recipe below.


We think this Caramel Ice Cream recipe would rock. You know what would make these bites even better? Homemade ice cream instead of the store-bought stuff.
