A warm breeze brings the sweet scent of cinnamon wafting through my kitchen, instantly transporting me to cozy memories of baking oatmeal cookies as a kid. Today, I’m taking that nostalgia a step further with my Irresistible Cinnamon Oatmeal Cookie Ice Cream. This creamy delight combines the rich flavors of homemade cookies with a cool twist, making it the perfect indulgence for any summer day or cozy night in. Not only is this recipe a homemade version of the famous Ben & Jerry’s flavor, but it’s also a fun way to impress your friends with something uniquely tasty. Plus, it’s incredibly simple to whip up, meaning you can have this crowd-pleaser ready in no time! So, are you ready to discover how to create a frozen dessert that will have everyone asking for seconds?
Why is this ice cream so special?
Creamy Delight: This Cinnamon Oatmeal Cookie Ice Cream is indulgently smooth, combining the warmth of cinnamon with the chewy texture of homemade cookies.
Homemade Goodness: You can easily whip up this treat at home, ensuring quality ingredients without the additives found in store-bought options.
Nostalgic Flavor: The rich combination of spices and oatmeal chunks takes you back to cozy baking memories, creating a dessert that feels both familiar and innovative.
Customization Options: Feel free to add mix-ins like chocolate chips or swirls of caramel; your imagination is the only limit!
Each scoop is a guaranteed crowd-pleaser that beautifully marries flavors and textures, perfect for hosting friends, or enjoying a sweet night in. If you love ice cream desserts as much as I do, check out my Cookie Butter Icebox for another delightful treat!
Cinnamon Oatmeal Cookie Ice Cream Ingredients
For the Cookie Chunks
- Butter – Provides richness and moisture. Substitution: Can use coconut oil for dairy-free.
- Brown Sugar – Adds moisture and depth of flavor. Substitution: Coconut sugar can be used for a lower glycemic index.
- Granulated Sugar – Sweetens the cookies. Note: Can reduce for a less sweet option.
- Egg – Binds ingredients and adds richness. Substitution: Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for vegan.
- Vanilla Extract – Enhances flavor. Note: Use pure vanilla for best results.
- All-Purpose Flour – Provides structure to cookies. Substitution: Gluten-free flour blends can be used.
- Baking Soda – Helps cookies rise. Note: Do not substitute with baking powder.
- Cinnamon – Primary flavoring; adds warmth and spice. Note: Freshly ground is best for flavor.
- Nutmeg – Complements the cinnamon. Substitution: Allspice for a different spice profile.
- Salt – Enhances all flavors. Note: Use kosher or sea salt.
- Old Fashioned Oats – Adds texture and chewiness. Note: Instant oats will not work as well.
For the Ice Cream Base
- Whole Milk – Provides creaminess to the ice cream base. Substitution: Almond milk for dairy-free.
- Granulated Sugar (for ice cream) – Sweetens the ice cream. Note: Adjust according to taste.
- Maple Syrup – Adds depth and natural sweetness. Note: Honey can be substituted for vegan.
- Heavy Cream – Gives a rich, creamy texture. Substitution: Coconut cream for dairy-free.
- Coarse Kosher Salt – Balances sweetness. Note: Regular salt works too but may alter flavor slightly.
Get ready to experience the delightful blend of flavors in this Cinnamon Oatmeal Cookie Ice Cream!
Step‑by‑Step Instructions for Cinnamon Oatmeal Cookie Ice Cream
Step 1: Make the Oatmeal Cookie Chunks
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla, mixing until combined. Gradually incorporate flour, baking soda, cinnamon, nutmeg, and salt, then stir in the old-fashioned oats. Spread the cookie dough evenly on the sheet and bake for 11-13 minutes, until the edges are golden brown. Allow to cool before chopping into bite-sized chunks.
Step 2: Make the Ice Cream Base
In a medium saucepan over medium heat, combine whole milk, granulated sugar, maple syrup, and cinnamon. Stir the mixture gently until the sugar is completely dissolved, making sure not to let it boil. Once dissolved, remove from heat and stir in the heavy cream, vanilla extract, and coarse kosher salt. Allow the mixture to cool at room temperature for about 10 minutes before transferring it to a sealed plastic bag placed in an ice water bath for 30 minutes. For optimal chilling, refrigerate the mixture for 1 hour or overnight.
Step 3: Churn the Ice Cream
Retrieve your chilled ice cream mixture from the refrigerator. Pour it gently into your ice cream maker, ensuring that the bowl is pre-frozen according to the manufacturer’s instructions. Begin churning the mixture for about 20-25 minutes until it reaches a soft-serve consistency. In the last 2 minutes of churning, add in the chopped oatmeal cookie chunks, ensuring they are evenly distributed throughout the creamy base.
Step 4: Freeze and Serve
Once churning is complete, transfer your Cinnamon Oatmeal Cookie Ice Cream to an airtight container. Smooth the top with a spatula and press a piece of plastic wrap against the surface to prevent ice crystals. Freeze the ice cream for at least 1 hour to firm up before serving. When ready to enjoy, let it sit at room temperature for about 10 minutes to soften slightly for easier scooping.
Expert Tips for Cinnamon Oatmeal Cookie Ice Cream
-
Chill the Bowl: Always ensure your ice cream maker bowl is fully chilled before use, ideally overnight, for the creamiest texture.
-
Wait Before Scooping: Allow the ice cream to sit at room temperature for about 10 minutes before scooping; it makes serving much easier!
-
Chunk Size Matters: Break cookies into uniform chunks to ensure they evenly distribute throughout the cinnamon oatmeal cookie ice cream for a delightful texture.
-
Taste as You Go: Don’t forget to taste the ice cream base before churning; adjust sweetness with granulated sugar if needed for your palate.
-
Fresh Ingredients: For the best flavor, use freshly ground cinnamon and high-quality vanilla extract, as they truly elevate your homemade ice cream experience.
How to Store and Freeze Cinnamon Oatmeal Cookie Ice Cream
- Freezer: Store the ice cream in an airtight container for up to 4 days. Make sure to press plastic wrap directly onto the surface to prevent ice crystals from forming.
- Reheating: When ready to enjoy, let the ice cream sit at room temperature for about 10 minutes before scooping. This will help achieve that creamy texture you’re craving.
- Avoid Freezer Burn: Ensure the container is sealed tightly; exposure to air can negatively affect the flavor and texture of your homemade ice cream.
Make Ahead Options
These Cinnamon Oatmeal Cookie Ice Cream preparations are perfect for busy home cooks looking to save time! You can prepare the oatmeal cookie chunks up to 3 days in advance, simply bake them and store in an airtight container at room temperature to maintain their chewy texture. The ice cream base can also be made 24 hours ahead; just chill it in the refrigerator to enhance the flavors. When you’re ready to serve, churn the ice cream according to your ice cream maker’s instructions and fold in the previously baked cookie chunks in the last few minutes. This way, you’ll achieve that creamy perfection with minimal effort, ensuring your treat is just as delightful as the day it was made!
What to Serve with Cinnamon Oatmeal Cookie Ice Cream
A delightful treat like this ice cream deserves a full meal experience, so let’s explore some perfect pairings!
-
Warm Apple Crisp: The warm, spiced flavors of baked apples harmonize beautifully with the creamy ice cream, creating a cozy dessert experience. It’s like a hug in a bowl!
-
Chocolate Chip Cookies: Classic and comforting, these chocolatey treats bring a perfect contrast to the cinnamon notes, offering delightful crunch with every spoonful.
-
Caramel Sauce: Drizzling homemade caramel adds sweetness and a buttery richness that elevates your ice cream sundae to an irresistible level. The combination of flavors is simply heavenly!
-
Fresh Berries: Raspberries or strawberries provide a fresh burst of tartness that beautifully cuts through the richness of the ice cream, balancing out the sweetness.
-
Espresso: A bold cup of espresso awakens your senses, pairing excellently with sweet desserts and complementing the cinnamon goodness in your ice cream without overpowering it.
-
Chocolate Fudge Brownies: The fudgy texture offers a wonderful contrast to the smooth ice cream, making each bite a decadent delight that satisfies chocolate cravings!
-
Oatmeal Cookie Crumble: Crushed oatmeal cookies sprinkled on top add an extra crunch, making your ice cream even more indulgent while enhancing its unique flavor.
-
Milkshakes: Blend in your ice cream with some milk for a creamy milkshake that’s like a delightful cinnamon cookie treat in a glass—perfect for sipping alongside your dessert!
-
Homemade Whipped Cream: A dollop of freshly whipped cream lends a light and fluffy touch, enhancing the creamy experience and making each bite feel extravagant.
Cinnamon Oatmeal Cookie Ice Cream Variations
Feel free to get creative with this delicious ice cream! Here are some fun ideas to personalize your treat.
-
Chocolate Chip: Stir in chocolate chips to the cookie dough for an irresistible chocolate twist. The rich chocolate pairs delightfully with the cinnamon flavor!
-
Nutty Crunch: Add chopped nuts like pecans or walnuts into the cookie mixture. The added crunch takes your ice cream from ordinary to extraordinary!
-
Caramel Swirl: Drizzle in a layer of warm caramel sauce right before freezing. It adds a luscious, gooey texture that will have everyone craving another scoop!
-
Fruit Fusion: Fold in fresh or dried fruits like raisins or apple chunks. This brightens up the ice cream with bursts of natural sweetness and chewy goodness.
-
Spiced Upgrade: Incorporate a dash of ginger or cloves into the cookie dough for an extra kick of flavor. It’s a subtle difference that beautifully complements the cinnamon.
-
Coconut Delight: Use shredded coconut in the cookie mix for a tropical twist. The sweet coconut complements the oatmeal nicely, making each scoop feel like a mini-vacation.
-
Pumpkin Spice: For a seasonal twist, swap in pumpkin puree and pumpkin spice instead of some of the butter. It’s a delightful autumn flavor that adds warmth and nostalgia.
Don’t forget to pair your ice cream with my delicious Chai Spiced Cinnamon Rolls for an indulgent dessert experience!
Cinnamon Oatmeal Cookie Ice Cream Recipe FAQs
How do I choose the right oats for this recipe?
For the best texture, use old-fashioned rolled oats, as they provide the chewy bite that’s quintessential to oatmeal cookies. Avoid instant oats, as they can become mushy and won’t hold up well in the ice cream.
How should I store my homemade Cinnamon Oatmeal Cookie Ice Cream?
Store your ice cream in an airtight container in the freezer for up to 4 days. To maintain its creamy texture and prevent ice crystals, it’s best to press a sheet of plastic wrap directly onto the surface before sealing the container.
Can I freeze this ice cream for longer than 4 days?
While the ice cream is best consumed within 4 days for optimal flavor and texture, it can technically be frozen for up to 3 months. To do this, make sure that it’s stored in an airtight container, and follow the same plastic wrap technique to minimize freezer burn.
What should I do if my ice cream is too hard to scoop?
If your Cinnamon Oatmeal Cookie Ice Cream is too hard after freezing, allow it to sit out at room temperature for about 10 minutes. This will soften it enough to scoop easily while still maintaining that delightful creamy texture.
Can I adjust the sweetness of the ice cream?
Absolutely! You can taste the ice cream base before churning and adjust the sweetness by adding more granulated sugar or maple syrup according to your preference. Keep in mind that the sweetness may be less pronounced once frozen, so it’s best to err on the slightly sweeter side before churning.
Are there any dietary considerations for this recipe?
For those with dietary allergies or preferences, substitutions are plenty! Make it dairy-free by using coconut oil in the cookies and almond milk or coconut cream in the ice cream base. For a vegan version, swap the egg for a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use maple syrup instead of honey. Always check labels for potential allergens when choosing ingredients.
Creamy Cinnamon Oatmeal Cookie Ice Cream You'll Crave
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg and vanilla, mixing until combined.
- Gradually incorporate flour, baking soda, cinnamon, nutmeg, and salt, then stir in the old-fashioned oats.
- Spread the cookie dough evenly on the sheet and bake for 11-13 minutes, until the edges are golden brown.
- Allow to cool before chopping into bite-sized chunks.
- In a medium saucepan over medium heat, combine whole milk, granulated sugar, maple syrup, and cinnamon.
- Stir the mixture gently until the sugar is completely dissolved, making sure not to let it boil.
- Once dissolved, remove from heat and stir in the heavy cream, vanilla extract, and coarse kosher salt.
- Allow the mixture to cool at room temperature for about 10 minutes before transferring it to a sealed plastic bag placed in an ice water bath for 30 minutes.
- For optimal chilling, refrigerate the mixture for 1 hour or overnight.
- Retrieve your chilled ice cream mixture from the refrigerator.
- Pour it gently into your ice cream maker, ensuring that the bowl is pre-frozen according to the manufacturer's instructions.
- Begin churning the mixture for about 20-25 minutes until it reaches a soft-serve consistency.
- In the last 2 minutes of churning, add in the chopped oatmeal cookie chunks, ensuring they are evenly distributed throughout the creamy base.
- Once churning is complete, transfer your Cinnamon Oatmeal Cookie Ice Cream to an airtight container.
- Smooth the top with a spatula and press a piece of plastic wrap against the surface to prevent ice crystals.
- Freeze the ice cream for at least 1 hour to firm up before serving.
- When ready to enjoy, let it sit at room temperature for about 10 minutes to soften slightly for easier scooping.