Dorothy Kern
Okay, so I couldn’t let Father’s Day go by without talking about my husband. He’s such an awesome dad to Jordan.
He’s so freakin’ awesome that I’m willing to overlook the fact that he can idly sit by and eat his WW desserts and fat-free Breyers instead of joining me in the “let’s see who can eat the entire batch of cookies I made today” contest.
Mel is a natural with kids. I remember one time he joined us at the park during a mom’s club play date. All of us moms were sitting at the picnic table chatting (where else would we be?) and all of a sudden I realize it’s quiet on the playground. I look around and find that all of the kids (ours and some not in our play group) had gathered around Mel and he was telling stories.
Yeah, it’s good I married him. Because that is so not me.
He’s my rock at the end of the day when I’ve hadituptohere with Jordan. He brushes her teeth and puts her to bed.
He makes sure to build “daddy-daughter” time into the weekends, so that I can blog, run errands, or watch endless episodes of RHOOC. Or NY. Or NJ. Or whatever freaks they are showing on Bravo.
He gets Jordan. I totally don’t, so it’s good he does. They have the same personality. And the same laugh.
When she hasn’t stopped all freakin’ day and then wants to do more! more! more! and I know he’s tired, he still goes and plays princesses with her.
And he does all this while working all day, travelling, and saying “NO” to fatty Dorothy-desserts.
I think he’s a robot.
So, of course, on Father’s Day, I had to make a dessert he would actually eat.
Ice cream is always a good choice.
Especially when I use his fat-free Bryer’s as the base.
And then add chopped Nutters, Oreos, and eggless peanut butter cookie dough.
All of the things he can’t resist. Bwahahahahaha!
But it wouldn’t matter. Because it’s fat-free ice cream. So that means this dessert is fat-free!
{It really doesn’t. But that’s what I told myself when I had seconds.}
Happy Father’s Day, sweetie. I love you, and thanks for being Jordan’s idol.
- ½ cup sugar
- ½ cup peanut butter
- 1 tablespoon milk
- ½ gallon vanilla ice cream (I used fat-free Bryers)
- 2 cups cookies (Oreos, Nutter Butters, your favorite kind), roughly chopped
- Make your cookie dough: stir peanut butter, sugar, and milk in a medium bowl. Roll into ½ teaspoon sized balls and place on a wax paper lined cookie sheet. Freeze until firm, at least 30 mintes.
- Remove ice cream from freezer and let sit on counter for at least 5 minutes before assembling ice cream. Once it’s soft enough place the ice cream in the bowl of a stand mixer. Add cookies and stir with the mixer until incorporated. Add frozen cookie dough balls and stir just until mixed in.
- Place ice cream in a sealable container and freeze until hardened, at least a few hours.
- {Try to share with your family. }
Enjoy!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 20, 2012
We need to be friends…. so I can eat your ice cream. This looks SO YUM!
How can I NOT make this? Cookie dough AND cookies? HEAVEN!! Thanks for sharing it this week!!
LOL, you must! Thanks so much Keri!