•   Ice Cream
  • 40 oz. whole milk
  • 20 oz. heavy cream
  • 15 oz. granulated sugar
  • 4 oz. dextrose powder
  • 2-1/4 oz. nonfat dry milk
  • 1 tsp. ice cream stabilizer
  • 1 tsp. vanilla extract
  • 6 oz. OREO Medium Cookie Pieces
  •   Brownies
  • 10 oz. whole eggs
  • 8-1/2 oz. vegetable oil
  • 1-1/2 oz. light corn syrup
  • 19-1/2 oz. granulated sugar
  • 8-1/2 oz. all-purpose flour
  • 2-1/2 oz. unsweetened cocoa powder
  • 2 oz. black cocoa powder powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 3-1/2 oz. OREO Small Cookie Pieces
  •   Ice Cream Sandwiches
  • 7-1/2 oz. dipping chocolate
  • 5 oz. chopped pretzels
  • 5 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 580
Total fat 27g
Saturated fat 10g
Trans fat 0g
Cholesterol 75mg
Sodium 360mg
Carbohydrate 80g
Dietary fiber 3g
Sugars 61g
Protein 8g
Calcium 10%DV
Iron 15%DV


    Ice Cream:
  1. Combine  milk and cream in heavy saucepan. Whisk in combined sugar, dextrose, dry milk and stabilizer. Cook on medium heat until mixture reaches 165°F, stirring frequently. Whisk in vanilla.
  2. Blend  mixture, in small batches, in blender 30 seconds. Pour into large bowl. Chill bowl over ice water bath until mixture is cold. Refrigerate overnight.
  3. Place  a sheet pan in freezer. Freeze cream mixture in ice cream maker according to manufacturer's directions. When firm, stir in OREO Pieces. Cover bottom of frozen sheet pan with parchment paper. Spread ice cream evenly to depth of pan. Freeze until ready to use.
  4. Brownies:
  5. Whisk  eggs, oil and corn syrup in large bowl until blended. Sift dry ingredients, except cookie pieces, in separate bowl then add to egg mixture. Mix until blended. Divide mixture between 2 parchment paper-lined half sheet pans. Top evenly with cookie pieces.
  6. Bake  in 350°F conventional oven 20 min. Cool completely in pans on wire rack. Refrigerate for ease in cutting.
  7. Trim  1 long end and 1 short end of each pan of brownies. Cut each pan into 25 (3x2-inch) rectangles. Trim 1 long end and 1 short end of ice cream slab. Cut ice cream into 25 (3x2-inch) rectangles.
  8. For each Ice Cream Sandwich:
  9. Melt  dipping chocolate. Sandwich 1 ice cream rectangle between 2 brownies. Dip 1 long side of sandwich into chocolate to 1/2-inch depth. Allow chocolate to harden. Press chopped pretzels and OREO Medium Pieces onto the 3 "bare" sides of each sandwich. Freeze until ready to serve.

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