It’s the comfort food of ice cream – Like a warm oatmeal cookie, straight out of the oven, splashed with milk and dusted with cinnamon sweetness. Imagine your favorite cookie churned into sweet, creamy ice cream and scooped high onto a cone. Your tastebuds say “oatmeal cookie,” but your eyes will know better.
Oatmeal Cookie Ice Cream!
Oatmeal Cookie Ice Cream
(gluten-free!)
Inspired by my trip to Lula’s
- 2 2/3 cups milk of choice, or creamer (640g)
- 1/3 cup oat flour (45g) (If you don’t have oat flour, just grind rolled oats to powder in a blender. Measure after blending.)
- *just* under level 1/2 tsp salt
- 1/4 tsp baking soda (for flavor; can be omitted)
- 1/2 tsp cinnamon
- 1/3 cup raisins (45g)
- 1/2 cup coconut sugar or brown sugar (Date sugar would probably work too.) (80g)
- 2 nunaturals stevia packets, or 1/16 tsp uncut (or omit and add 3 extra tbsp sugar)
- 2 tbsp “butter” of choice, such as Earth Balance or Smart Balance Light (See nutrition link below, for all substitution notes on this recipe)
- 1 tsp pure vanilla extract
Combine all ingredients except vanilla (Do include the raisins), and whisk until smooth. Microwave 3 1/2 minutes, whisk again, then microwave another 2 minutes. (Or you can heat on the stovetop, stirring occasionally, until it thickens.) Add the vanilla, then chill in the fridge until the mixture is cold again (about 4 hours). See “nutrition info” link below if you don’t have an ice cream maker. Otherwise, pour into your ice cream maker and churn. (It took 15 minutes in my Cuisinart.) Transfer to an airtight container, and chill in the freezer for an hour or so, until true ice-cream consistency is reached.
View Ice Cream Nutrition Facts
Vote: Chocolate Chip or Oatmeal Raisin??
For cookies, I’d probably go with chocolate-chip. But I might like this oatmeal-raisin ice cream even better than cookie dough ice cream. It’s that good.
LINK OF THE DAY:
Today is National Cheesecake Day!
This looks really yummy! I always go for oatmeal raisin.
Just a quick question, Katie, I noticed that in some of your recipes you add the vanilla after you have heated or cooked the other ingredients. Why is this? I would think that since the extract is alcohol-based that you would be left with an alcohol flavor if you don’t heat it.
It actually loses some of the flavor if you boil it. To be honest, I don’t have any culinary training so I don’t have an explanation as to why this is… I just know from experience, trial and error.
Have you tried biscoff spread or cookie butter?! It’s super duper yummy!
I haven’t seen it yet to buy!
Cookie butter can be found at Trader Joe’s, Katie!
So creative – can’t wait to try it!
Mmmmm… this looks so good, I want to make it!
Just an idea for an upcoming recipe: It would be so cool if you combined a couple of your ice cream recipes together and made a larabar sundae or banana split or something (and for toppings you can use some of your recipes too). Just an idea. 🙂 Not that you ever run out of ideas!
What kind of milk is used for the nutrition facts?
Blue Diamond unsweetened almond breeze
wow this looks incredible! i love oatmeal cookies so this would be PERFECT!
Looks delicious! Reminds me of the Ben and Jerry’s Oatmeal Chocolate Chip Cookie Dough Ice Cream…it’s my favorite, and I feel like this will be super similar. Can’t wait to try it.
Looks so delicious!! I love oatmeal chocolate chip – its my fav combo.
Do the raisins freeze or are they still a bit chewy in the finished product?
They stay pretty chewy, oddly enough.
Yum….oatmeal ice cream sounds delicious!!