Ice Cream Affogato made with OREO Cookie Pieces



  • Ice Cream

  • 7 oz. granulated sugar
  • 2 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 2 tsp. ice cream stabilizer
  • 20 oz. whole milk
  • 10 oz. heavy cream
  • 6 oz. OREO Medium Cookie Pieces

  • Each Serving

  • 2 oz. hot brewed espresso
  • 1 Tbsp. coffee liqueur

Nutrition per serving

Calories160 Total fat4.5 gSaturated fat2.5 gTrans fat0 gCholesterol15 mgSodium40 mgCarbohydrate20 gDietary fiber0 gProtein1 gVitamin A2 %DVVitamin C0 %DVCalcium4 %DVIron0 %DV
For Ice Cream:  

Combine first 4 ingredients in bowl. Combine milk and cream in medium saucepan. Add dry ingredients; whisk until well blended. Cook and stir on medium heat until mixture reaches 165°F.

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.

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

For Each Serving:  

Use #30 scoop to portion 2 scoops (1.35 oz.) ice cream into martini glass. Pour espresso and liqueur over ice cream just before serving. (Keep remaining ice cream frozen to use for other servings.)


Serving Suggestion:

Garnish with 1/4 oz. additional OREO Pieces-Medium, if desired.


Use any style of appropriately-sized stemmed glass.

© Mondelēz International group