•   Ice Cream (makes enough for 12 servings)
  • 7 oz. granulated sugar
  • 2 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 2 tsp. ice cream stabilizer
  • 20 oz. whole milk
  • 10 oz. heavy cream
  • 6 oz. OREO Medium Cookie Pieces
  •   Each Serving
  • 2 oz. hot brewed espresso
  • 1 Tbsp. coffee liqueur


Nutritional facts are based on a single serving
Calories 160
Total fat 4.5g
Saturated fat 2.5g
Trans fat 0g
Cholesterol 15mg
Sodium 40mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 14g
Protein 1g
Calcium 4%DV
Iron 0%DV


    For Ice Cream:
  1. Combine  first 4 ingredients in bowl. Combine milk and cream in medium saucepan. Add dry ingredients; whisk until well blended. Cook and stir on medium heat until mixture reaches 165°F.
  2. 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.
  3. Freeze  mixture in ice cream maker according to manufacturer's directions. Spoon prepared ice cream into freezer container. Gently fold in OREO Pieces. Freeze until very firm.
  4. For Each Serving:
  5. Use  #30 scoop to portion 2 scoops (1.35 oz.) ice cream into martini glass. Pour espresso and liqueur over ice cream just before serving. (Keep remaining ice cream frozen to use for other servings.)
  6. Serving Suggestion:

    Garnish with 1/4 oz. additional OREO Pieces-Medium, if desired.


    Use any style of appropriately-sized stemmed glass.

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