Special Oreo Cookie Ice Pops (Adoquines) for Business

A standardized street food recipe for gourmet Oreo cookie ice pops (adoquines/chupetes) made with evaporated milk, UHT milk, cornstarch, brown sugar, and blended Oreo cookies — served in disposable cups with wooden sticks. Yields 9–10 portions per batch.

15m Prep

10m Cook

3h 25m Total

9 Servings

dessert frozen streetfood oreo ice-pop adoquin chupete milk business-recipe estandarizado postres

Ingredients

base

200 ml evaporated milk
550 ml UHT whole milk (500 ml for the base + 50 ml reserved to dissolve cornstarch)
15 g cornstarch (maicena) (dissolved in 50 ml of UHT milk)
80 g brown sugar (azúcar rubia)
15 g powdered milk (mixed with sugar before adding)

equipment

9 units wooden ice pop sticks (soaked in filtered water before use to prevent floating)

flavoring

12 units Oreo cookies (7 units blended into the base; 5 units broken and added to cups as toppings)

Steps

1

Soak the wooden sticks in filtered water so they do not float when inserted into the mix.

~10 min
2

In a pot, combine 200 ml evaporated milk and 500 ml UHT milk. Heat over medium flame, watching carefully.

Tip: Never leave milk unattended on the stove.

~5 min
3

Dissolve 15 g of cornstarch in the reserved 50 ml of UHT milk. Once the pot of milk is close to boiling, stir in the cornstarch slurry while stirring continuously.

Tip: Stir constantly to prevent the bottom from burning or sticking.

~3 min
4

Once the mixture breaks to a boil, add 80 g brown sugar and 15 g powdered milk. Stir well until fully dissolved. Allow to return to a boil, then turn off the heat and cool rapidly.

Tip: Add sugar while the liquid is very hot for a homogeneous dissolution.

~4 min
5

Blend 7 Oreo cookies with the cooled milk base in a blender for a few seconds — do not over-blend. Pour back into a jug.

Tip: The cookies blend very quickly.

~2 min
6

Pour the blended mixture into 150 ml disposable cups, filling only up to the marked line to leave space for Oreo cookie pieces on top.

Tip: This batch yields 9 well-filled cups, or up to 10 if stretched.

~5 min
7

Break the remaining 5 Oreo cookies in half and place one piece in each cup so the customer finds chunks of cookie when eating.

~3 min
8

Freeze the cups. When they are half-frozen (semi-solid), insert the soaked wooden sticks upright. Return to freezer for a full 3 hours or until completely frozen.

Tip: Inserting the stick when half-frozen ensures it stays upright and holds firmly.

~180 min
9

To unmold, break or tear the disposable cup away from the frozen pop. For silicone molds, simply peel the mold away. Serve immediately.

Tip: Let the pop rest briefly at room temperature if it is too hard to unmold cleanly.

~1 min

Nutrition (per serving)

185

Calories

Protein

28g

Carbs

Fat

Fiber

Cultural Context

Adoquines (also called chupetes, boli-boli, or chupi-chupi) are a beloved Peruvian street frozen treat traditionally sold in small cups or molds with a wooden stick. Victor Heredia's Master Cook channel specializes in standardized recipes designed for street food entrepreneurs, and this Oreo version is positioned as a premium or 'gourmet' adoquín due to the cost of Oreo cookies. Frozen treats in cups are a staple of Peruvian street markets and school-gate vendors.