Go Back
Cinnamon Oatmeal Cookie Ice Cream

Creamy Cinnamon Oatmeal Cookie Ice Cream You'll Crave

This creamy cinnamon oatmeal cookie ice cream is a delightful treat that combines nostalgic flavors with homemade goodness.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Chunks
  • 1/2 cup Butter Provides richness and flavor; substitute with margarine for a dairy-free option.
  • 1 cup Brown Sugar Adds moisture and depth of flavor; use coconut sugar for a lighter alternative.
  • 1/2 cup Granulated Sugar Sweetens the base; can swap with honey or agave, adjusting liquid content slightly.
  • 1 large Egg Binds ingredients together and enriches texture; substitute unsweetened applesauce (¼ cup) as an egg alternative.
  • 2 teaspoons Pure Vanilla Extract Enhances overall flavor; vanilla bean can substitute if needed.
  • 1 1/2 cups All-Purpose Flour Gives structure to cookies; swap with gluten-free flour as required.
  • 1 teaspoon Baking Soda Leavens the cookies for a soft texture; ensure it’s fresh for best results.
  • 2 teaspoons Cinnamon Provides a warm, spicy aroma; adjust according to taste preference.
  • 1/4 teaspoon Nutmeg Offers a subtle spiced flavor; omit if preferred or replace with allspice for variation.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor; sea salt is preferred.
  • 1 cup Old-Fashioned Oats Adds chewiness to cookie chunks; use instant oats for a smoother texture.
For the Ice Cream Base
  • 2 cups Whole Milk Creates a creamy base; use low-fat milk for a lighter version.
  • 1 cup Heavy Cream Contributes to a rich, smooth texture; substitute with non-dairy cream for a vegan option.
  • 1/2 cup Pure Maple Syrup Adds natural sweetness and flavor; honey or agave are good alternatives.
  • 1/4 teaspoon Coarse Kosher Salt Enhances flavor; regular table salt can suffice if necessary.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Gradually add in the egg and vanilla extract, mixing until smooth.
  4. Gently fold in the flour, baking soda, cinnamon, nutmeg, and salt until just combined, followed by the old-fashioned oats.
  5. Spread the cookie dough evenly on the baking sheet and bake for 11-13 minutes, or until golden.
  6. Allow to cool completely before breaking into chunks.
  7. In a medium saucepan, heat the whole milk, granulated sugar, pure maple syrup, and cinnamon over medium heat until the mixture begins to foam, but do not let it boil.
  8. Stir in the heavy cream, vanilla extract, and coarse kosher salt, mixing well.
  9. Once combined, pour the mixture into a freezer-safe zip-top bag, carefully remove excess air, and immerse in an ice bath for about 30 minutes until cool.
  10. For optimal results, chill in the refrigerator for at least an hour or overnight.
  11. After chilling, pour the ice cream base into your ice cream maker. Churn according to the manufacturer's instructions, usually about 20-30 minutes, until the mixture is thick and creamy.
  12. During the last 2 minutes of churning, add in the cookie chunks to incorporate them evenly.
  13. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container. Spread the top smooth, cover with plastic wrap, and seal tightly.
  14. Freeze for at least 1 hour to firm up before serving.
  15. Scoop into bowls and enjoy!

Notes

Experiment with various spices to elevate the flavor profile, and ensure to store properly to maintain freshness.