• 17 oz. whole milk
  • 8 oz. heavy cream
  • 1-1/2 oz. chopped fresh mint
  • 7 oz. granulated sugar
  • 1-1/2 oz. dextrose powder
  • 1-1/2 oz. unsweetened cocoa powder
  • 1-3/4 tsp. ice cream stabilizer
  • 1-1/2 oz. semi-sweet chocolate, melted
  • 4-1/2 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 330
Total fat 16g
Saturated fat 9g
Trans fat 0g
Cholesterol 40mg
Sodium 95mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 37g
Protein 4g
Calcium 10%DV
Iron 10%DV


  1. Combine  milk, cream and mint in medium saucepan. Bring to simmer on medium heat. Remove from heat and let steep 30 min. or until desired flavor is reached. Strain into clean saucepan. Discard mint.
  2. Combine  sugar, dextrose, cocoa and ice cream stabilizer in small bowl. Whisk into milk mixture. Bring to simmer on medium heat, stirring occasionally, until mixture reaches 165°F. Pour over melted chocolate; whisk until well blended.
  3. Pour  small amounts of mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Continue until all of mixture has been processed. Refrigerate overnight.
  4. Freezer  mixture in ice cream maker according to manufacturer's directions. Spoon prepared ice cream into freezer container. Gently fold in OREO Pieces. Freeze until firm.
  5. For  each serving, use #30 scoop to portion 3 scoops (4.4 oz.) ice cream into serving dish.
  6. TIP:

    If necessary, adjust the amount of ice cream stabilizer based on manufacturer's recommendations.

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