Oatmeal Cookie Ice Cream
A creamy vanilla-cinnamon ice cream loaded with crunchy oatmeal cookie pieces. This dessert combines rich flavors with wholesome ingredients, making it a fiber-rich, high-protein treat perfect for satisfying sweet cravings any time of year.
Equipment
- 1 mixing bowl
- 1 heavy saucepan
- 1 whisk
- 1 electric mixer
- 1 ice cream maker
- 1 Baking sheet
- Parchment paper or baking mat
- Loaf pan (for storage, optional)
Ingredients
For the Oatmeal Cookie Crumble:
- ½ cup 1 stick unsalted butter, room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ cups old-fashioned rolled oats
For the Ice Cream Base:
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- Pinch of salt
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
- Prepare the Cookie Crumbles: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat. This ensures your cookie crumbles don’t stick and bake evenly.
- Cream the Butter and Sugars: In a large mixing bowl, combine 1/2 cup room-temperature butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar. Using an electric mixer on medium speed, beat the mixture for about 5 minutes until it becomes light, fluffy, and pale in color. This aerates the butter, giving your cookie crumbles a tender texture.
- Add Egg and Vanilla: Next, incorporate 1 large egg into the creamed mixture, beating well until fully blended. Then, add 1 teaspoon vanilla extract and mix until smooth. These ingredients enrich the flavor and help bind the cookie dough together.
- Combine Dry Ingredients: In a separate small bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Gradually add this flour mixture to the wet ingredients, mixing on low speed until just combined. Overmixing can make the cookie crumble dense, so stir gently.
- Incorporate the Oats: Add 1 1/2 cups old-fashioned rolled oats in small batches, stirring after each addition until evenly distributed. The oats give the cookies a hearty texture and contribute fiber, making the ice cream more satisfying.
- Shape and Bake the Cookie: Form the dough into one large cookie about 1/2-inch thick directly on the prepared baking sheet. Bake for 20–25 minutes, watching for a light golden brown color around the edges. The center may still appear soft—this ensures tender, chewy crumbles once cooled.
- Cool and Crumble: Once baked, remove the cookie from the oven and let it cool on the baking sheet for 10–15 minutes. Then, crumble it into pieces. For the ice cream, take half of the smallest crumbles and freeze. This prevents them from becoming too soft in the ice cream, allowing for crunchy bites.
- Prepare the Custard Base: In a medium mixing bowl, whisk together 6 egg yolks and 3/4 cup sugar until the mixture is smooth and pale yellow. This will form the creamy custard base for your ice cream.
- Heat Milk and Cream: In a heavy-bottomed saucepan, combine 2 cups whole milk and 1 cup heavy cream. Place the pan over medium-low heat and warm until the mixture just begins to simmer. Do not allow it to boil, as boiling can curdle the eggs later.
- Temper the Eggs: To prevent scrambling, slowly ladle about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly. This process gradually raises the temperature of the eggs without cooking them. Then, pour the tempered eggs back into the saucepan with the remaining milk mixture, stirring continuously.
- Thicken the Custard: Continue cooking the mixture over low heat for 5–6 minutes, stirring constantly with a wooden spoon or silicone spatula. The custard should thicken slightly and coat the back of the spoon. Remove from heat and stir in a pinch of salt, 1 tablespoon cinnamon, and 2 teaspoons vanilla bean paste or extract for rich, aromatic flavor.
- Strain and Chill: Strain the custard through a fine-mesh sieve into a large bowl to remove any lumps, ensuring a silky smooth ice cream base. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator until cold, or until ready to churn.
- Churn the Ice Cream: Pour the cooled custard into your ice cream machine and churn according to the manufacturer’s instructions. When the ice cream is nearly finished, add the frozen half of the cookie crumbles and continue churning for 1–2 more minutes, allowing them to distribute evenly throughout the ice cream.
- Transfer and Freeze: Move the churned ice cream into a pre-frozen container (or a loaf pan lined with plastic wrap). Smooth the top, cover, and freeze for at least 4 hours to allow it to set fully.
- Serve with Crumble Topping: Before serving, sprinkle the remaining room-temperature cookie crumbles over the ice cream for added crunch. Scoop generously and enjoy a creamy, cinnamon-spiced ice cream with hearty oatmeal bites in every spoonful.
Notes
- Make sure to freeze half of the cookie crumbles before adding them to the ice cream. This ensures they retain their crunch and don’t become soggy.
- Use room-temperature eggs and butter for the cookie crumble to achieve a smooth, well-incorporated dough. Cold ingredients can result in uneven texture.
- Chilling the custard thoroughly before churning improves the ice cream’s creaminess and reduces ice crystal formation. Patience at this stage yields the smoothest result.
- Line your storage container with plastic wrap if it isn’t a dedicated ice cream tub. This prevents freezer burn and makes scooping easier.
- Homemade ice cream is best enjoyed within one month for optimal flavor and texture, though it can last longer if tightly sealed.
