Rumble Tracks Recipe

Prepare jars

Wash and thoroughly dry 6 wide-mouth dessert jars. Chill them briefly in the fridge so rims stay cool when applying coatings.

Melt chocolate

Melt chopped semi-sweet chocolate or melting wafers in a double boiler or microwave in 20–30 second bursts, stirring between bursts, until smooth. If too thick, whisk in up to 1 teaspoon neutral oil to loosen for coating.

Dip rims

Working one jar at a time, dip each jar rim (about 1/2" down) into the melted chocolate, rotating to coat evenly. Hold upside down briefly to let excess drip back into bowl.

Apply Cookie Crisp rim

Immediately after dipping, press the chocolate-coated rim into a shallow bowl of finely crushed Cookie Crisp so the crumbs adhere to the chocolate. Place jars upright on a tray lined with parchment and chill 10–15 minutes to set the chocolate.

Whisk together powdered sugar, 2 tablespoons milk, optional 1 teaspoon corn syrup, and orange gel until smooth and bright orange. The icing should be thick but pourable; add a drop more milk if too thick. Transfer to a small squeeze bottle or piping bag for streaking.

To create streaks inside the jar, hold a chilled jar at an angle and squeeze a thin line of orange icing from top to bottom while rotating the jar to create vertical streaks. Repeat around the inside of each jar. Chill jars briefly to set the icing (about 5 minutes).

Soften Blue Monster ice cream slightly at room temperature for 5–10 minutes so it is scoopable but not melted.

Spoon about 3 to 4 tablespoons of softened ice cream into the bottom of each prepared jar, tapping the jar gently to settle the ice cream and reveal the orange streaks.

Add a thin layer (about 1 tablespoon) of vanilla or light whipped cream, sprinkle roughly 1 tablespoon mini chocolate chips, then add a second scoop (3–4 tablespoons) of blue ice cream to fill the jar about three-quarters full. Smooth the top slightly with a small spatula.

Chill a mixing bowl and whisk/beaters 10 minutes. Pour cold heavy cream, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Fold in 1/2 cup crushed Oreo cookies gently to create a cookies & cream texture. Transfer to a piping bag fitted with a large star tip.

Pipe a generous swirl of cookies & cream whipped cream on top of each jar, covering the ice cream surface, leaving room to place an ice cream cookie sandwich on top at a slight angle.

Place one ice cream cookie sandwich on top of each whipped cream swirl, pressing gently so it sits securely. If sandwiches are very cold and hard, leave them at room temperature 2–3 minutes to soften slightly before placing.

Melt blue candy melts per package instructions and keep warm in a squeeze bottle or piping bag. If using reserved orange icing, ensure it is pourable or rewarm briefly. Warm chocolate sauce if chilled so it will drizzle easily.

Drizzle a zigzag of blue, chocolate, and orange over the whipped cream and cookie sandwich: apply thin lines across each jar, allowing some drips down the side for a dramatic effect.

Sprinkle a small pinch (about 1 tablespoon) of extra Cookie Crisp cereal around the rim and over the whipped cream for crunch. Top each jar with a maraschino cherry if using.

Serve immediately for the best texture. If preparing ahead, assemble jars through the ice cream filling stage, cover each jar tightly, and freeze. Add whipped cream, cookie sandwich, drizzles, and garnishes just before serving to preserve texture (can be done up to 2 hours before serving).