Stout Ice Cream Float made with OREO Cookie Pieces

Stout Ice Cream Float made with OREO Cookie Pieces



  • 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

Nutrition per serving

  • Calories


  • Total fat

    19 g

  • Saturated fat

    10 g

  • Trans fat

    0 g

  • Cholesterol

    50 mg

  • Sodium

    160 mg

  • Carbohydrate

    64 g

  • Dietary fiber

    1 g

  • Sugars

    51 g

  • Protein

    6 g

  • Vitamin A

    10 %DV

  • Vitamin C

    0 %DV

  • Calcium

    15 %DV

  • Iron

    6 %DV


For Ice Cream: 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.

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.

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.

For Each Serving: 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.)



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