Frozen Mint Soufflés made with OREO Cookie Pieces



  • 1 lb. heavy cream
  • 4½ oz. whole eggs
  • 3¾ oz. egg yolks
  • 5 oz. granulated sugar
  • 1 tsp. mint extract
  • 3½ oz. OREO Small Cookie Pieces

Nutrition per serving

Calories450 Total fat33 gSaturated fat18 gTrans fat0 gCholesterol320 mgSodium125 mgCarbohydrate33 gDietary fiber0 gProtein7 gVitamin A25 %DVVitamin C0 %DVCalcium8 %DVIron6 %DV

Prepare soufflé dishes by wrapping a 3-inch-high piece of plastic acetate around tops of each of 7 (5-oz.) straight-sided glasses to form a "collar." Set aside.

Whip cream to medium peaks. Refrigerate until ready to use.

Whisk whole eggs, egg yolks and sugar in metal mixing bowl until combined. Place bowl over simmering water bath. Whisk continuously until mixture reaches 165°F. Pour into electric mixer fitted with wire whip attachment. Whip on medium-high speed to ribbon stage. Continue whipping on low speed 1 min. Mix in mint extract.

Fold in whipped cream in three additions. Fold in OREO Pieces. Portion 4-1/4 oz. mixture into each prepared dish, smoothing tops. Freeze at least 2 hours. When ready to serve, carefully remove plastic collar from dishes.


Serving Suggestion:

Garnish with fresh mint and chocolate sauce, if desired.

Serving Suggestion:

Serve with Florentine Cookies with OREO (see website).

© Mondelēz International group