Stout Ice Cream Float made with OREO Cookie Pieces




  • Ice Cream

  • 7 oz.granulated sugar
  • 1½ oz.dextrose powder
  • 1½ oz.unsweetened cocoa powder
  • 1 oz.nonfat milk solids
  • 1¾ cream stabilizer
  • 16 oz.whole milk
  • 8 oz.heavy cream
  • 1¾ oz.semi-sweet chocolate, melted
  • 4½ oz.OREO Medium Cookie Pieces

  • Each Serving

  • 5 oz.stout beer

Nutrition per serving

Calories470 Total fat19 gSaturated fat10 gTrans fat0 gCholesterol50 mgSodium160 mgCarbohydrate64 gDietary fiber1 gTotal Sugars51 gProtein6 gVitamin A10 %DVVitamin C0 %DVCalcium15 %DVIron6 %DV
For Ice Cream:  

Combine first 5 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.

Place melted chocolate in large bowl. Add milk mixture, stirring to combine. Strain mixture. Pour small amounts of mixture into blender and process 30 seconds. Continue until all of mixture has been processed. Transfer to clean bowl and chill over an ice bath. 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 #16 scoop to portion 2 scoops (5.5 oz.) OREO ice cream into pint glass. Slowly pour 5 oz. beer over ice cream. Serve with a straw and long spoon. (Keep remaining ice cream frozen to use for other servings.)



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

© Mondelēz International group