Combine milk and cream in medium saucepan. Whisk in combined sugar, dextrose, nonfat dry milk and stabilizer. Cook on medium heat until mixture reaches 165°F. Whisk in espresso powder.

Blend mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Chill bowl over ice water bath until mixture is cold. Refrigerate overnight.

Place a quarter-sheet pan in freezer. Freeze liquid ice cream base in ice cream maker according to manufacturer's directions. When firm, stir in OREO Pieces. Cover bottom of frozen sheet pan with parchment paper. Spread ice cream evenly to depth of pan. Freeze until solid. Use 2-1/2 inch round cutter to cut out 12 circles of ice cream. Keep frozen until ready to assemble ice cream sandwiches.

Draw 12 circles (2 inch) onto a sheet of parchment paper, spacing evenly. Turn paper over so ink or pencil does not transfer to macarons, and place on sheet pan.

Sift powdered sugar and almond meal together. Whip egg whites in bowl of mixer fitted with whip attachment on medium speed until foamy. Gradually whip in superfine sugar. Whip on high speed until stiff peaks form. Stir in coffee extract. Remove bowl from mixer and fold in almond mixture until egg white mixture is shiny. (Mixture will lose some volume.)

Spoon mixture into pastry bag fitted with #6 plain tip. Pipe macarons onto prepared parchment from inside to outside of circles without going outside the lines on paper, as mixture will spread slightly as it bakes. Sift OREO Base Cake over cookies before baking. Let stand at room temperature 30 min. to allow surface to dry.

Bake in 350°F standard oven 18 min. Cool pan completely on wire rack before removing cookies from pan. Place cookies on clean parchment paper-lined sheet pan and freeze.

Sandwich 1 ice cream circle between 2 macaron cookies. Repeat with remaining cookies and ice cream. Freeze until ready to serve.