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Cinnamon Oatmeal Cookie Ice Cream: 8 Joyful Scoops

Cinnamon Oatmeal Cookie Ice
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Cinnamon Oatmeal Cookie Ice Cream that Brings Joy in Every Scoop

Ingredients

Scale
  • 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)
  • 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)

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

  • Use gluten-free flour for a gluten-free option.
  • Flax egg can replace regular egg for vegan version.
  • Adjust cinnamon for desired flavor strength.

Nutrition

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