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!
Ive been on a chocolate covered kick lately and have made 5 recipes in the last week 🙂 Made this last night- it was amazing! My whole family loved it. I used the cuisinart and used brown sugar. Didn’t have any raisins but it didn’t even need it it was that good! Great post!!
I’ve been on a homemade ice cream-making kick and am loving every single day of it — my tight pants, however, are definitely not. This recipe is being bookmarked, for sure.
Also, what type of milk do you use? I’ve been wanted to try almond milk but am afraid the texture will be grainy and coarse.
Almond milk works great for me 🙂
But to get a creamier, thicker ice cream I used: 1 cup full fat coconut milk (canned), 1 cup almond milk, 2/3 cup soy creamer (So Delicious Coconut Vanilla). It was really thick and creamy.
In the nutrition facts you said you got your ice cream maker for about $40. I’ve been planning on buying one but can’t find one for less than $60. Can I ask you where you bought it? Or does anyone know where I can get one on the cheapz? This recipe looks fantastic, by the way!
I don’t actually remember, but someone else left a comment saying she got hers at Costco for even cheaper than mine!
Just got same one as Katie at GW!(goodwill!)
6 bucks! Love that place!!!!!
I am definitely a chocolate chip kind of girl. Maybe you could combine chocolate chips with the oatmeal raisin for a delicious treat. 😉
Oh my God. Oh my God. Oh my God. Oh my God.
I am not over this recipe idea.
Yum, I will be trying this soon! Although I might sub chocolate chips for the raisins 😉
This looks & sounds fabulous! I see Ben and Jerry’s Oatmeal ice cream all the time, and never take the plunge. This makes it easy for me to give it a go, especially because its made healthier. Thanks for sharing! (:
This is delicious! Mine is in the freezer firming up now (fiancé’s freezer didn’t get my ice cream bowl all the way frozen so I have sort of a soup right now) but I did a taste test and it is sooo good! I skipped the raisins and added chocolate chips 😉
I made this yesterday and it turned out delicious! I ground my own oats, which gave the mixture a creamy, thick texture as it cooled off in the fridge. It tastes as creamy as whole milk ice cream! The only difference is that it doesn’t scoop well right out of the fridge, I had to microwave it for about 20 sec.
OMG! I just made this with silk almond milk used peanut butter for earth balance and added mini chocolate chips instead of raisins. Amazing! I also added some xanthum gum. Why don’t you use this gum in your recipes to help prevent crystals?