- 60 g Oreo cookies
- 3/4 cups regular whipping cream
- 1 cup milk
- 50 g coconut oil
Bring the milk and coconut oil to the boil, blend, and cool to room temperature. Then mix in the cookies, strain and stir in the regular whipping cream. Pass through the iSi funnel and sieve into a 0.5 liter Whipper, chill for 2 hrs and screw on 1 cream charger. Shake 14 times and portion onto the coffee.