•   Ice Cream (makes enough for 7 servings)
  • 7 oz. granulated sugar
  • 1-1/2 oz. dextrose powder
  • 1-1/2 oz. unsweetened cocoa powder
  • 1 oz. nonfat milk solids
  • 1-3/4 tsp. ice cream stabilizer
  • 16 oz. whole milk
  • 8 oz. heavy cream
  • 1-3/4 oz. semi-sweet chocolate, melted
  • 4-1/2 oz. OREO Medium Cookie Pieces
  •   Each Serving
  • 5 oz. stout beer


Nutritional facts are based on a single serving
Calories 470
Total fat 19g
Saturated fat 10g
Trans fat 0g
Cholesterol 50mg
Sodium 160mg
Carbohydrate 64g
Dietary fiber 1g
Sugars 51g
Protein 6g
Calcium 15%DV
Iron 6%DV


    For Ice Cream:
  1. Combine  first 5 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. Place  melted chocolate in large bowl. Add milk mixture, stirring to combine. Strain mixture. Pour small amounts of mixture into blender and process 30 seconds. Continue until all of mixture has been processed. Transfer to clean bowl and chill over an ice bath. 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  #16 scoop to portion 2 scoops (5.5 oz.) OREO ice cream into pint glass. Slowly pour 5 oz. beer over ice cream. Serve with a straw and long spoon. (Keep remaining ice cream frozen to use for other servings.)
  6. TIP:

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

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.