Pistachio Ice Cream made with OREO Cookie Pieces

Rich and creamy ice cream with real pistachio paste blends deliciously with OREO Cookie Pieces. Serve in a cup or cone, or use for ice cream sundaes and milkshakes.



15 servings, 2.85 oz. each
  • 10 each large  egg yolks
  • 8 oz. granulated sugar
  • 16 oz. heavy cream
  • 16 oz. whole milk
  • ½ tsp. kosher salt
  • 4 oz. pistachio paste
  • 1 tsp. vanilla extract
  • 8 oz. OREO Medium Cookie Pieces

Nutrition per serving

Calories330 Total fat20 gSaturated fat10 gTrans fat0 gCholesterol160 mgSodium130 mgCarbohydrate33 gDietary fiber0 gTotal Sugars24 gAdded sugars21 gProtein5 gVitamin A20 %DVVitamin C0 %DVVitamin D6 %DVCalcium8 %DVIron6 %DVPotassium2 %DV

Whisk egg yolks with 2 oz. of the sugar. Place remaining sugar, cream, milk and salt in heavy saucepan. Heat just to boiling. Temper hot mixture into egg yolk mixture, then pour egg mixture into hot milk mixture. Cook over low-medium heat to 165ºF, stirring constantly.  Remove from heat and immediately strain mixture into a bowl over an ice water bath and cool completely. Refrigerate overnight before freezing. (Prep Time reflects the actual time it takes to prepare the ice cream mixture, not the time to chill it before freezing.)

Stir pistachio paste and vanilla into chilled mixture. Freeze in ice cream maker according to manufacrturer's directions. Remove ice cream from machine and carefully fold OREO Cookie Pieces into mixture. Freeze until firm before using.


Add green food color before freezing, if desired.

© Mondelēz International group