Cookies and Cream Ice Cream "Tacos" with OREO Cookie Pieces

Discover a cool take on the hot ethnic trend. This portable dessert taco turns a savory tradition on its head with an outer shell made from thin sheet cake filled with smooth ice cream, topped with crunchy cookie pieces and drizzled in rich chocolate.



14 servings, 3.65 oz. each

  • Cake

  • 3¼ oz. egg yolks
  • 3¼ oz. vegetable oil
  • ½ tsp. vanilla extract
  • 4¼ oz. water
  • 1 lb. granulated sugar, divided
  • 6½ oz. cake flour, sifted
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 7 oz. egg whites

  • Filling

  • 19 oz. cookies and cream ice cream
  • 10½ oz. semi-sweet chocolate, melted
  • 3 oz. OREO Small Cookie Pieces
  • 3 oz. milk chocolate, melted

Nutrition per serving

Calories500 Total fat22 gSaturated fat9 gTrans fat0 gCholesterol80 mgSodium270 mgCarbohydrate74 gDietary fiber2 gProtein7 gVitamin A4 %DVVitamin C0 %DVCalcium8 %DVIron10 %DV

Beat egg yolks, oil and vanilla with electric mixer fitted with whisk attachment on medium speed until well blended. Gradually drizzle water into mixture while mixing on medium speed. Add 8 oz. sugar, flour, baking powder and salt. Beat on high speed 2 min.

Combine egg whites and remaining 8 oz. sugar in second mixer bowl. Beat on high speed with whisk attachment until a soft-peak meringue forms. Fold meringue into egg yolk mixture. Divide batter evenly between 2 parchment paper-lined half-sheet pans.

Bake in 375°F standard oven 15 to 20 min. or until wooden pick inserted in center comes out clean. Remove from oven; cool completely in pans on wire rack. Freeze cakes in pans 1 hour for ease in removing parchment paper.

Remove cakes from freezer. Invert pans and carefully remove parchment paper. Use 4-1/2-inch round cutter to cut 7 circles from each cake. Cover with plastic wrap and store at room temperature until ready to make into "tacos."


Meanwhile, spread ice cream onto parchment paper-lined full sheet pan to about 1/2-inch thickness. Freeze several hours or until firm. Use 4-1/2-inch round cutter to cut out 14 ice cream circles. Remove 1/2-inch circle from center of each ice cream circle using small round cutter. (Discard small ice cream pieces or save for another use.)

Place 1 ice cream circle on top of each cake round. Fold in half to form a "taco."

Dip open edge of each taco into melted semi-sweet chocolate. Sprinkle with some of the OREO Small Pieces. Drizzle with some of the melted milk chocolate. Freeze on parchment paper-lined sheet pan until ready to serve, using crumpled waxed paper between each taco to hold it in an upright position.



Serve with hot chocolate dipping sauce.

© Mondelēz International group