Double Chocolate Mint Ice Cream made with OREO Pieces



9 servings, 4.4 oz. each
  • 17 oz. whole milk
  • 8 oz. heavy cream
  • 1½ oz. chopped fresh mint
  • 7 oz. granulated sugar
  • 1½ oz. dextrose powder
  • 1½ oz. unsweetened cocoa powder
  • 1¾ tsp. ice cream stabilizer
  • 1½ oz. semi-sweet chocolate, melted
  • 4½ oz. OREO Medium Cookie Pieces

Nutrition per serving

Calories330 Total fat16 gSaturated fat9 gTrans fat0 gCholesterol40 mgSodium95 mgCarbohydrate47 gDietary fiber3 gProtein4 gVitamin A10 %DVVitamin C0 %DVCalcium10 %DVIron10 %DV

Combine milk, cream and mint in medium saucepan. Bring to simmer on medium heat. Remove from heat and let steep 30 min. or until desired flavor is reached. Strain into clean saucepan. Discard mint.

Combine sugar, dextrose, cocoa and ice cream stabilizer in small bowl. Whisk into milk mixture. Bring to simmer on medium heat, stirring occasionally, until mixture reaches 165°F. Pour over melted chocolate; whisk until well blended.

Pour small amounts of mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Continue until all of mixture has been processed. Refrigerate overnight.

Freezer mixture in ice cream maker according to manufacturer's directions. Spoon prepared ice cream into freezer container. Gently fold in OREO Pieces. Freeze until firm.

For each serving, use #30 scoop to portion 3 scoops (4.4 oz.) ice cream into serving dish.



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

© Mondelēz International group