• 2 oz. American whiskey
  • 2 oz. NILLA Wafers, crushed
  • 12 oz. root beer
  • 3 each NILLA Wafers (each cut with a notch using a serrated knife), for garnish
  •   Ice Cream Made with 'NILLA Wafers
  • 16 oz. whole milk
  • 8 oz. heavy cream
  • 6 oz. granulated sugar
  • 1-3/4 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 1-1/4 tsp. ice cream stabilizer
  • 6 oz. NILLA Wafers, coarsely chopped, divided
  • 1 tsp. vanilla extract


Nutritional facts are based on a single serving
Calories 240
Total fat 4.5g
Saturated fat 2.5g
Trans fat 0g
Cholesterol 15mg
Sodium 60mg
Carbohydrate 32g
Dietary fiber 0g
Sugars 30g
Protein 1g
Calcium 4%DV
Iron 0%DV


  1. Combine  whiskey and cookie pieces in a jar; shake well. Let stand overnight. Strain through a coffee filter, gently pushing all liquid from cookies. Discard solids. Set aside until ready to use.
  2. Ice Cream:
  3. Meanwhile,  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. Stir in 3 oz. cookie pieces. Let stand at room temperature 30 min. Strain; discard solids.
  4. Blend  ice cream 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.
  5. Freeze  mixture in ice cream maker according to manufacturer's directions. When firm, stir in remaining 3 oz. cookie crumbs. Transfer to clean container. Freeze until ready to use.
  6. For each serving:
  7. Pour  2 oz. infused whiskey and 12 oz. of root beer in a chilled tall glass. Top with one #24 scoop (2.5 oz.) ice cream. Garnish glass with 3 whole cookies on side of glass.

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