Servings: 8 servings, 4.5 oz. each
  • 16 oz. whole milk
  • 8 oz. heavy cream
  • 6 oz. brown sugar
  • 1-3/4 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 1-1/4 tsp. ice cream stabilizer
  • 1 tsp. vanilla extract
  • 7 oz. OREO Big Crunch Chocolate Candy Bar, coarsely chopped, divided
  • 1-1/2 oz. OREO Medium Cookie Pieces


  1. Combine  milk and cream in medium saucepan. Whisk in combined sugar, dextrose, milk powder and stabilizer. Cook on medium heat, stirring occasionally, until mixture reaches 165°F.
  2. Blend  milk mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Chill bowl over ice water bath until mixture is cold. Stir in vanilla. Refrigerate overnight.
  3. Freeze  mixture in ice cream maker according to manufacturer's directions. When firm, stir in 3 oz. candy pieces and all of the cookie pieces. Transfer to clean container. Freeze until ready to use.
  4. For each serving:
  5. Portion  4 scoops (#30) ice cream in a dessert glass. Garnish with 1/2 oz. of the remaining candy pieces.


Nutritional facts are based on a single serving
Calories 410
Total fat 22g
Saturated fat 13g
Trans fat 0g
Cholesterol 40mg
Sodium 135mg
Carbohydrate 51g
Dietary fiber 1g
Sugars 46g
Protein 5g
Vitamin A 15%DV
Vitamin C 0%DV
Calcium 15%DV
Iron 8%DV
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