•   Ice Cream With OREO
  • 1-3/4 lb. vanilla ice cream (2 qt.), slightly softened
  • 5 oz. OREO Medium Cookie Pieces
  •   Crispy Rice Cookies
  • 20 oz. miniature marshmallows
  • 3 oz. unsalted butter
  • 1 Tbsp. vanilla extract
  • 12 oz. crisp rice cereal
  • 9 oz. OREO Small Cookie Pieces
  • 1-1/2 lb. coating chocolate


Nutritional facts are based on a single serving
Calories 190
Total fat 8g
Saturated fat 5g
Trans fat 0g
Cholesterol 15mg
Sodium 85mg
Carbohydrate 29g
Dietary fiber 0g
Sugars 19g
Protein 1g
Calcium 2%DV
Iron 10%DV


    Ice Cream with OREO:
  1. Combine  ingredients. Spread onto frozen half sheet pan. Freeze until solid. Remove from freezer and cut into 40 (3x1-1/2-inch) rectangles. Return to freezer until ready to use.
  2. Crispy Rice Cookies:
  3. Melt  marshmallows and butter in medium saucepan on medium-low heat, stirring constantly. Stir in vanilla.
  4. Place  cereal and OREO Pieces in large mixing bowl; add marshmallow mixture. Mix with hands until blended.
  5. Divide  mixture evenly between 2 half sheet pans generously sprayed with cooking spray. Spread mixture about 1/2-inch thick; press firmly. Let stand at room temperature 2 hours or until firm. Cut each pan into 34 (3x1-1/2-inch) rectangles.
  6. To Assemble Sandwiches:
  7. Melt  chocolate in saucepan on low heat until temperature registers 100°F.
  8. Place  1 ice cream rectangle between 2 Crispy Rice Cookies. Dip each sandwich halfway into melted chocolate. Freeze until ready to serve.

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