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Cinnamon Oatmeal Cookie Ice Cream

Cinnamon Oatmeal Cookie Ice Cream that Brings Joy in Every Scoop

This Cinnamon Oatmeal Cookie Ice Cream is a delicious homemade treat that combines creamy ice cream with chewy cookie chunks.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 scoops
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup Butter softened
  • 1 cup Brown Sugar light or dark
  • 1/2 cup Granulated Sugar
  • 1 large Egg flax egg for vegan
  • 1 teaspoon Vanilla Extract pure preferred
  • 1 1/2 cups All-Purpose Flour gluten-free substitute available
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Cinnamon increase for stronger flavor
  • 1/4 teaspoon Nutmeg optional
  • 1/2 teaspoon Salt
  • 2 cups Old Fashioned Oats instant oats may alter texture
For the Ice Cream Base
  • 2 cups Whole Milk substitute with non-dairy milk
  • 1 cup Heavy Cream or light cream
  • 1/2 cup Pure Maple Syrup honey can be a substitute
  • 1/2 teaspoon Coarse Kosher Salt use less regular salt

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • Ice Cream Maker
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, blending until fully incorporated. Gradually mix in the flour, baking soda, cinnamon, nutmeg, salt, and oats until combined.
  4. Line a baking sheet with parchment paper and scoop dollops of cookie dough onto it. Bake for 11-13 minutes until edges are golden.
  5. In a medium saucepan over medium heat, combine whole milk, granulated sugar, maple syrup, and cinnamon, stirring until foamy.
  6. Remove from heat and mix in the heavy cream, vanilla, and coarse salt.
  7. Pour the ice cream base into a large bowl and cool in an ice water bath for about 15 minutes. Refrigerate for at least 1 hour.
  8. Churn the chilled mixture in an ice cream maker and mix in cookie chunks in the last few minutes.
  9. Transfer to a container and freeze for at least 1 hour to firm up.

Notes

This homemade ice cream is customizable with various mix-ins and is sure to be a crowd-pleaser at any gathering.