Ingredients

• 15 chocolate sandwich cookies
• ½ cup Jilbert chocolate milk
• 1 cup Jilbert chocolate ice cream
• 1 cup Jilbert whole milk
• 2 cups cookie dough ice cream

How to

1. Scrape filling from each sandwich cookie into a bowl and set aside. Add cookies to a zip-top, gallon-sized bag and close shut. Using a rolling pin, crush cookies into small pieces.
2. Sprinkle 1 tablespoon cookie crumbles into each popsicle mold.
3. Add chocolate milk and chocolate ice cream to blender. Blend to combine.
4. Fill molds 1/3 of the way with chocolate mixture.
5. Rinse blender before adding in whole milk, cookie dough ice cream and the sandwich cookie fillings. Blend to combine.
6. Fill molds the remaining 2/3 of the way with the cookie dough mixture before covering and adding a popsicle stick to each one.
7. Freeze at least 4 hours before serving. Store in molds until ready to serve.

Special tools: Popsicle molds and popsicle sticks

Recipe and image provided by Half & Half magazine.