Go Back
–+ servings
Cinnamon Oatmeal Cookie Ice Cream

Cinnamon Oatmeal Cookie Ice Cream

Delight in the creamy texture of Cinnamon Oatmeal Cookie Ice Cream, a perfect blend of cookie and ice cream flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 scoops
Calories 300 kcal

Equipment

  • oven
  • Mixing Bowl
  • saucepan
  • Ice Cream Maker
  • airtight container

Ingredients
  

For the Cookie Base

  • 1 cup Butter Can substitute with dairy-free butter for a vegan option.
  • 1 cup Brown Sugar Light or dark brown sugar can be used based on preference.
  • 1 cup Granulated Sugar Adjust to taste.
  • 1 large Egg Substitute with a flax egg for vegan options.
  • 1 tablespoon Vanilla Extract Use pure extract for best flavor.
  • 2 cups All-Purpose Flour Gluten-free substitute works well too.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 2 teaspoon Cinnamon Increase amount for a stronger flavor.
  • 0.5 teaspoon Nutmeg Optional for those who prefer less spice.
  • 1 teaspoon Salt Using kosher salt is recommended.
  • 3 cups Old Fashioned Oats Instant oats can alter cookie texture.

For the Ice Cream Base

  • 2 cups Whole Milk Can substitute with non-dairy milk for dairy-free version.
  • 1 cup Heavy Cream Light cream can also be used.
  • 0.5 cup Pure Maple Syrup Honey is a substitute option.
  • 0.25 teaspoon Coarse Kosher Salt Use less if using regular salt.

Instructions
 

How to Make Cinnamon Oatmeal Cookie Ice Cream

  • Preheat your oven to 350°F (175°C).
  • Cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add in the egg and vanilla extract; mix until fully combined. Gradually incorporate flour, baking soda, cinnamon, nutmeg, salt, and oats, mixing until just combined.
  • Scoop dough onto a parchment-lined baking sheet, leaving space between each scoop. Bake for 11-13 minutes until edges are golden brown.
  • Combine milk, sugar, maple syrup, and cinnamon in a saucepan over medium heat, stirring until foamy but not boiling, about 5-7 minutes.
  • Remove from heat, and mix in heavy cream, vanilla, and coarse kosher salt.
  • Cool the ice cream mixture in an ice water bath for 15 minutes, then refrigerate for at least 1 hour.
  • Churn the chilled mixture in an ice cream maker, adding cookie chunks in the final moments.
  • Transfer the mixture to an airtight container and freeze for at least 1 hour before serving.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 32gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg
Keyword Cinnamon Oatmeal Cookie Ice Cream, cookies, dessert, Ice Cream
Tried this recipe?Let us know how it was!