•   Cake
  • 3-1/4 oz. egg yolks
  • 3-1/4 oz. vegetable oil
  • 1/2 tsp. vanilla extract
  • 4-1/4 oz. water
  • 1 lb. granulated sugar, divided
  • 6-1/2 oz. cake flour, sifted
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 7 oz. egg whites
  •   Filling
  • 19 oz. cookies and cream ice cream
  • 10-1/2 oz. semi-sweet chocolate, melted
  • 3 oz. OREO Small Cookie Pieces
  • 3 oz. milk chocolate, melted


Nutritional facts are based on a single serving
Calories 500
Total fat 22g
Saturated fat 9g
Trans fat 0g
Cholesterol 80mg
Sodium 270mg
Carbohydrate 74g
Dietary fiber 2g
Sugars 56g
Protein 7g
Calcium 8%DV
Iron 10%DV


  1. Beat  egg yolks, oil and vanilla with electric mixer fitted with whisk attachment on medium speed until well blended. Gradually drizzle water into mixture while mixing on medium speed. Add 8 oz. sugar, flour, baking powder and salt. Beat on high speed 2 min.
  2. Combine  egg whites and remaining 8 oz. sugar in second mixer bowl. Beat on high speed with whisk attachment until a soft-peak meringue forms. Fold meringue into egg yolk mixture. Divide batter evenly between 2 parchment paper-lined half-sheet pans.
  3. Bake  in 375°F standard oven 15 to 20 min. or until wooden pick inserted in center comes out clean. Remove from oven; cool completely in pans on wire rack. Freeze cakes in pans 1 hour for ease in removing parchment paper.
  4. Remove  cakes from freezer. Invert pans and carefully remove parchment paper. Use 4-1/2-inch round cutter to cut 7 circles from each cake. Cover with plastic wrap and store at room temperature until ready to make into "tacos."
  5. Filling:
  6. Meanwhile,  spread ice cream onto parchment paper-lined full sheet pan to about 1/2-inch thickness. Freeze several hours or until firm. Use 4-1/2-inch round cutter to cut out 14 ice cream circles. Remove 1/2-inch circle from center of each ice cream circle using small round cutter. (Discard small ice cream pieces or save for another use.)
  7. Place  1 ice cream circle on top of each cake round. Fold in half to form a "taco."
  8. Dip  open edge of each taco into melted semi-sweet chocolate. Sprinkle with some of the OREO Small Pieces. Drizzle with some of the melted milk chocolate. Freeze on parchment paper-lined sheet pan until ready to serve, using crumpled waxed paper between each taco to hold it in an upright position.
  9. TIP:

    Serve with hot chocolate dipping sauce.

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