Chocolate Marshmallow Ice Cream Bar made with OREO Cookie Pieces

Cool ice cream gets mixed with OREO Cookie Pieces and marshmallows, then coated with chocolate and even more OREO Cookie Pieces for a hand-held frozen treat.



11 servings, 5.15 oz. each
  • 11 each popsicle sticks and moulds
  • 15 oz. heavy cream
  • 15 oz. whole milk
  • 5¾ oz. granulated sugar
  • 2¾ oz. nonfat dry milk
  • ½ oz. vanilla extract
  • ½ tsp. ice cream stabilizer
  • 3 oz. mini marshmallows
  • 2 oz. OREO Medium Cookie Pieces
  • 12 oz. coating chocolate, melted
  • 2½ oz. OREO Medium Cookie Pieces
  • 1¼ oz. white coating chocolate, melted

Nutrition per serving

Calories360 Total fat27 gSaturated fat18 gTrans fat0 gCholesterol50 mgSodium125 mgCarbohydrate59 gDietary fiber0 gTotal Sugars52 gAdded sugars45 gProtein8 gVitamin A20 %DVVitamin C0 %DVVitamin D6 %DVCalcium15 %DVIron6 %DVPotassium6 %DV

Prepare popsicle molds by inserting popsicle sticks into molds; set aside.

Combine cream and milk in heavy saucepan. Whisk in combined sugar, nonfat dry milk, vanilla and stabilizer. Heat on medium heat until mixture reaches 165ºF. Blend mixture, in small batches 30 seconds. Pour into medium bowl placed over an ice water bath until mixture is cold. Skim off any foam left on the surface.

Churn mixture in an icream cream maker according to manufacturer's directions until aerated and semi-frozen. Immediately place mixture into pastry bag and pipe evenly into moulds. Divide 3 oz. of the mini marshmallows and 2 oz of the OREO Medium Cookie Pieces evenly over ice cream mixture in the moulds. DO NOT push into semi-frozen mixture. Freeze until firm. (Prep Time reflects the the actual time it takes to prepare the ice cream mixture in the moulds, not the time to freeze it.)

Remove ice cream bars from molds and immediately dip into melted chocolate coating. Quickly place remaining 2.5 oz. of the OREO Medium Cookie Pieces on the outside of the coated bar. Stripe bar with melted white coating. Keep frozen until ready to serve.


You will need more coating chocolate than what is called for to facilitate the dipping process. 

If the coating chocolate sets too quickly on the outside of the bar, you can use a small amount of chocolate to hold each piece of OREO onto the coating. 

© Mondelēz International group