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Cinnamon Oatmeal Cookie Ice Cream

Creamy Cinnamon Oatmeal Cookie Ice Cream You'll Crave

Creamy Cinnamon Oatmeal Cookie Ice Cream is a delightful dessert blending nostalgic flavors into a frozen treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Chunks
  • 1 cup Butter Can use coconut oil for dairy-free.
  • 3/4 cup Brown Sugar Coconut sugar can be used for a lower glycemic index.
  • 1/2 cup Granulated Sugar Can reduce for a less sweet option.
  • 1 large Egg Flax egg for vegan.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 2 cups All-Purpose Flour Gluten-free flour blends can be used.
  • 1 tsp Baking Soda Do not substitute with baking powder.
  • 2 tsp Cinnamon Freshly ground is best for flavor.
  • 1/2 tsp Nutmeg Allspice for a different spice profile.
  • 1/2 tsp Salt Use kosher or sea salt.
  • 2 cups Old Fashioned Oats Instant oats will not work as well.
For the Ice Cream Base
  • 2 cups Whole Milk Almond milk for dairy-free.
  • 3/4 cup Granulated Sugar Adjust according to taste.
  • 1/4 cup Maple Syrup Honey can be substituted for vegan.
  • 2 cups Heavy Cream Coconut cream for dairy-free.
  • 1/2 tsp Coarse Kosher Salt Regular salt works too.

Equipment

  • mixing bowl
  • Baking sheet
  • Parchment paper
  • saucepan
  • Ice Cream Maker
  • Airtight Container

Method
 

Step 1: Make the Oatmeal Cookie Chunks
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the egg and vanilla, mixing until combined.
  4. Gradually incorporate flour, baking soda, cinnamon, nutmeg, and salt, then stir in the old-fashioned oats.
  5. Spread the cookie dough evenly on the sheet and bake for 11-13 minutes, until the edges are golden brown.
  6. Allow to cool before chopping into bite-sized chunks.
Step 2: Make the Ice Cream Base
  1. In a medium saucepan over medium heat, combine whole milk, granulated sugar, maple syrup, and cinnamon.
  2. Stir the mixture gently until the sugar is completely dissolved, making sure not to let it boil.
  3. Once dissolved, remove from heat and stir in the heavy cream, vanilla extract, and coarse kosher salt.
  4. 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.
  5. For optimal chilling, refrigerate the mixture for 1 hour or overnight.
Step 3: Churn the Ice Cream
  1. Retrieve your chilled ice cream mixture from the refrigerator.
  2. Pour it gently into your ice cream maker, ensuring that the bowl is pre-frozen according to the manufacturer's instructions.
  3. Begin churning the mixture for about 20-25 minutes until it reaches a soft-serve consistency.
  4. 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
  1. Once churning is complete, transfer your Cinnamon Oatmeal Cookie Ice Cream to an airtight container.
  2. Smooth the top with a spatula and press a piece of plastic wrap against the surface to prevent ice crystals.
  3. Freeze the ice cream for at least 1 hour to firm up before serving.
  4. When ready to enjoy, let it sit at room temperature for about 10 minutes to soften slightly for easier scooping.

Nutrition

Serving: 1scoopCalories: 290kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 53mgSodium: 100mgPotassium: 110mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 200mgIron: 0.5mg

Notes

Chill the ice cream maker bowl overnight for the best texture. Allow ice cream to sit at room temperature for 10 minutes before scooping.

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