Golden & Peanut Butter Oreo Vienetta Recipe as part of the Oreo Wonderfilled Recipe Challenge

Golden Oreo & Peanut Butter Oreo -
Golden & Peanut Butter Oreo Vienetta Recipe as part of the Oreo Wonderfilled Recipe Challenge
User Rating: 4.8 (1 votes)

[I have received products from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit]

This August Motherhood Diaries was one of the first in the country to be introduced to the new Golden Oreo and limited edition Peanut Butter flavour Oreo. The two new iconic twists to the original Oreo cookie has been created to fill our taste buds with a bit of unexpected wonder! The Golden Oreo is inspired by the traditional Oreo cookie, but the twist is in the crème, using instead a vanilla flavoured cookie. The limited edition Peanut Butter Cookie combines the traditional chocolate cookie with a smooth peanut butter flavoured crème filling.

Golden Oreo & Peanut Butter Oreo -

The challenge was to use the two packets each of Golden Oreo and limited edition Peanut Butter Oreo to try at home and then create a tasty recipe with a twist – and we weren’t allowed to make those gorgeous Oreo cheesecakes either (dang!). It was hard to come up with a unique twist on the Oreo cookie, but I think I cracked it (no pun intended!). My absolute favourite ice cream in the whole world has always been the original Vienetta. And, I couldn’t imagine how tasty the Vienetta would be if I added some Oreo cookies to it. So, let’s make a Vienetta ice cream from scratch and mix it up a bit with two gorgeous new Oreo cookies flavours!

Golden & Peanut Butter Oreo Vienetta Recipe

Recipe link here:

Golden & Peanut Butter Oreo Vienetta Recipe -

Parts of the recipe are inspired by


8 – 12 people


  • 1 pack of Golden Oreo biscuits
  • 1 pack of Peanut Butter Oreo biscuits
  • 4 x egg whites
  • 300ml fresh double cream
  • 50g Natvia Icing Sugar
  • Pinch of salt
  • 150g 70% dark chocolate
  • Loaf tin
  • Cling film or tin foil (cling film is better)
  • Large bowl
  • Medium sized bowl
  • Whisk (electric or manual)
  • Spatula

To decorate:

  • 1 pack of Golden Oreo biscuits
  • 1 pack of Peanut Butter Oreo biscuits
  • 50g 70% dark chocolate
  • 100ml fresh whipping cream
  • Roasted chopped hazelnuts


  • Break up the 150g of 70% dark chocolate into little pieces and place in a bowl over simmering hot water (the water shouldn’t touch the bowl)
  • Grab some cling film or tin foil and measure 3 rectangles the same size as your loaf tin and score on the cling film or tin foil. Make sure the 3 rectangles are spaced apart and not touching. In hindsight, it would be wise to add a freezeable tray underneath before you start the next step.

  • Pour the melted chocolate inside the rectangles. This part is a little tricky, so you may want to use an object with a straight side to help you with the lines.
  • Place the tray in the freezer
  • Cover the loaf tin with cling film. This part is also quite tricky as you want to minimise creases. I would start with trying to flatten the long sides first and then the shorter sides, guiding the excess cling film to the corners of the loaf tin.

  • In a large bowl, whip the fresh double cream until they form soft peaks. Add a tablespoon of Natvia Icing Sugar towards the end of the whipping process. Be sure to keep the whipping at a medium to low speed. Whipping at a fast speed could result in overwhipped cream.

  • In another medium sized bowl add the 4 egg whites with a pinch of salt and whip until they form soft peaks also. Same rule applies for whipping egg whites. Keep it low to medium and ensure the bowl is bone dry before starting. Water is the enemy and you will find that your egg whites will stay runny. Even a trace of egg yolk will do this too, so keep your egg whites clean!
  • Carefully fold the whipped egg whites into the whipped double cream with a spatula, in a ‘figure of 8’ motion.
  • Carefully add another tablespoon of Natvia Icing Sugar to the mix. Be careful not to rush this process as stirring the mixture will cause the air bubbles to escape and this could result in runnier, less fluffy cream.

  • Pour some of the cream mixture into the loaf tin.

  • Take your chocolate rectangles out of the freezer and carefully take out one of the rectangles. Add the layer to the bottom of the loaf tin

  • Add a layer of Golden Oreos to the mix.

  • Repeat the process, instead adding a layer of Peanut Butter Oreos to the mix. Finish with cream on the top of the loaf tin.

  • Place in the tin in the freezer for a minimum of 4 hours.
  • Crumble a few of the Golden Oreo biscuits and the Peanut Butter Oreo biscuits in a bowl.
  • Heat up the 50g of dark chocolate in the same way as you did with the other chocolate, i.e. in a bowl over simmering hot water.
  • Pour the chocolate onto the set mix in the tray and then crumble over the Oreos along the middle and then place back in the freezer.

  • In the meantime, whip the cream and use to decorate your vienetta with a piping bag.
  • Use the hazelnuts to decorate the outside of the vienetta and place the rest of the Oreos on top.

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Leyla Preston (595 Posts)

Leyla Preston is the owner and Editor of Motherhood Diaries global magazine for parents. Leyla is a busy mother of two even busier boys; Aron, 8, and Aidan, 7. When Leyla isn’t feeding, managing a gazillion tasks or cleaning the infinite mess at home, she is busy working on this magazine and a new cooking channel coming very soon – no rest for the wicked! You can follow Leyla on Twitter (@M_Diaries) or join the busy Motherhood Diaries Facebook group where all mums get together and share stories and solutions with one another: