• 62 oz. whole milk
  • 2-1/2 oz. popped popcorn
  • 24 oz. heavy cream
  • 18 oz. granulated sugar
  • 4-3/4 oz. dextrose powder
  • 2-3/4 oz. nonfat dry milk
  • 1 tsp. ice cream stabilizer
  • 34 three inch OREO Wafers
  • 8-1/2 oz. SOUR PATCH KIDS Bitz


Nutritional facts are based on a single serving
Calories 380
Total fat 14g
Saturated fat 7g
Trans fat 0g
Cholesterol 35mg
Sodium 270mg
Carbohydrate 54g
Dietary fiber 1g
Sugars 37g
Protein 9g
Calcium 20%DV
Iron 15%DV


  1. Heat  milk in large pan to 120°F. Add popcorn; remove from heat. Let stand 30 min. Strain, pressing as much milk as possible out of popcorn. Discard popcorn. Combine milk and cream in same pan. Whisk in combined sugar, dextrose, dry milk and stabilizer. Cook on medium heat until mixture reaches 165°F, stirring occasionally.
  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. Refrigerate overnight.
  3. Place  half sheet pan in freezer. Freeze milk mixture in ice cream maker according to manufacturer's directions. Cover bottom of frozen sheet pan with parchment paper. Spread frozen ice cream evenly into pan. Freeze until solid or overnight. Use 2-1/2-inch round cutter to cut out 17 ice cream circles. Keep frozen until ready to assemble.
  4. For each serving:
  5. Place  1 ice cream circle between 2 OREO Wafers. Press 1/2 oz. bitz onto edge of sandwich. Freeze until ready to serve.
  6. Allow ice cream that is left over after removing the cut out circles to soften slightly. Spread it together and return to freezer to make additional ice cream discs.

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