Ingredients

Start to finish: 3 hours (15 minutes active)
Makes 1 pint

1/2 cup balsamic vinegar
10 cream-filled chocolate cookies (such as Oreos)
1 pint vanilla ice cream

Directions

In a small saucepan, simmer the balsamic vinegar until reduced by half, about 8 minutes. Set aside to cool.

Meanwhile, place the cookies in a zip-close plastic bag and gently pound with a meat mallet or rolling pin to crush into small chunks. Set aside.

Once the vinegar has cooled, soften the ice cream by microwaving it in 5-second bursts until easily mixed with a spoon. It should be soft but not melted. Transfer the ice cream to a medium bowl.

Drizzle the vinegar into the ice cream and mix well until thoroughly blended. Add the cookies and mix well. Cover the ice cream and return to the freezer until firm, 2 to 3 hours.