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Oatmeal Cookie Ice Cream combines creamy cinnamon ice cream with crunchy oatmeal cookies for an easy homemade dessert everyone will love.
Why You’ll Love This Recipe
If there’s one dessert I can never resist, it’s ice cream. I come from a family of ice cream lovers, and growing up we actually had a freezer in the garage dedicated just to ice cream! Our family motto was always, “There’s always room for ice cream—it melts and fills in the cracks.” Some of my favorite childhood memories are of making homemade ice cream together, and it’s a tradition I’ve loved continuing with my own children.
I also tend to go through flavor phases. One month I’m obsessed with malted milk ice cream, during the holidays it’s peppermint, and lately I just can’t get enough cinnamon. Since I already had a favorite homemade vanilla ice cream base, I decided to give it a warm cinnamon twist. It was delicious on its own, but I couldn’t stop there. Adding chunks of homemade oatmeal cookies took it to a whole new level, creating the perfect combination of creamy, cozy cinnamon ice cream and chewy cookie pieces in every bite.
This recipe is everything I love about homemade desserts. It’s rich, creamy, full of warm cinnamon flavor, and packed with homemade oatmeal cookies that make every scoop a little more special. If you’re looking for a fun twist on traditional homemade ice cream, this is one recipe you’ll want to make again and again.
Ingredients Needed
- Heavy Cream
- Half and Half
- Whole Milk
- Sugar
- Salt
- Vanilla Extract
- Cinnamon
- Oatmeal Cookies
How to Make Oatmeal Cookie Ice Cream
- Mix together sugar, whole milk, half and half, whipping cream, cinnamon, vanilla and salt together. Pour into bowl of ice cream maker.
- Churn ice cream according to manufacturer’s directions.
- Add in broken up oatmeal cookie pieces during the last 5 minutes of mixing. I used homemade oatmeal cookie chunks but you could also use store bought. Adding them at the end prevents them from getting soft and mushy.
- Place finished ice cream in an airtight container and place in freezer to harden. Allow to freeze for a few hours up to over night before serving.
I sprinkled a couple of crushed cookie on the top before putting it in the freezer for good measure! I loved this flavor combination with the cinnamon and the crunchy oatmeal cookie. So good!
Tips from leigh Anne
- Use completely cooled oatmeal cookies before adding them to the ice cream. Warm cookies can melt into the base, while cooled cookies hold their shape and give you delicious bites of cookie throughout each scoop.
- Cut or crumble the cookies into bite-sized pieces rather than leaving them whole. This helps distribute them evenly throughout the ice cream so every serving gets the perfect balance of creamy ice cream and chewy cookie.
- Don’t overdo the mix-ins. It’s tempting to add lots of cookies, but too many can make the ice cream difficult to scoop. Fold them in just until they’re evenly distributed.
- For the best cinnamon flavor, use a fresh, good-quality ground cinnamon. Since cinnamon is the star of this recipe, fresh spices make a noticeable difference in the finished ice cream.
- After churning, transfer the ice cream to a freezer-safe container and press a piece of plastic wrap or parchment paper directly onto the surface before covering it with a lid. This helps prevent ice crystals from forming and keeps the ice cream creamy.
- If the ice cream has been in the freezer for several hours or overnight, let it sit at room temperature for 5 to 10 minutes before scooping. This softens it just enough for perfectly smooth scoops.
Frequently Asked Questions
Can I use store bought oatmeal cookies for this recipe?
Absolutely! While homemade oatmeal cookies make this ice cream extra special, store-bought oatmeal cookies work well too. Choose a soft, chewy cookie if possible for the best texture and flavor.
Do I need an ice cream machine to make this recipe?
An ice cream maker will give you the creamiest texture and best results, but you can make a no-churn version if needed. Keep in mind that the texture may be a little different since churning incorporates air and helps create that smooth ice cream consistency.
What type of oatmeal cookie works best?
Chewy oatmeal cookies are the best choice because they stay soft and add a delicious cookie texture throughout the ice cream. Crispy cookies can work, but they may become softer as they freeze.
Can I use other kinds of cookies?
Of course! While oatmeal cookies are what make this recipe special, you can experiment with other cookies like chocolate chip, snickerdoodles, or gingersnaps for a fun flavor twist.
How long does homemade ice cream last in the freezer?
Homemade ice cream is best enjoyed within the first week or two for the freshest flavor and creamiest texture. It can last longer when stored properly, but ice crystals may begin to form over time.
There’s something extra special about homemade ice cream, and this Oatmeal Cookie Ice Cream is a perfect example of why. The creamy cinnamon ice cream paired with chunks of homemade oatmeal cookies creates a nostalgic dessert that feels both comforting and unique. Whether you’re making it as a family tradition, enjoying it on a warm summer evening, or simply treating yourself to a favorite flavor combination, this recipe is sure to become a new favorite. So grab your ice cream maker, bake up some oatmeal cookies, and make a batch of this delicious homemade treat—you may just find yourself saving room for ice cream every time!
Check out more of my favorite ice cream recipes:
- Nutella Ice Cream
- No Churn Strawberry Ice Cream
- Fresh Blueberry Ice Cream
- Chocolate Chip Ice Cream Recipe
- S’mores Ice Cream
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Oatmeal Ice Cream
Ingredients
- 2 cups whole milk
- 1 cup sugar
- 1/4 tsp salt
- 1 1/2 cup half and half
- 1 Tbsp vanilla
- 2 cups whipping cream
- 2 tsp cinnamon
- 8 oatmeal cookies crushed
Instructions
- Mix together all the ingredients except for the cookies and put into ice cream freezer.
- Process according to manufacturers directions. Once it has thickened stir in the crushed cookies.
- Put into an airtight container and place in freezer to harden.
Nutrition Facts:
Erin says
Yum! Just this morning I thought to myself “Its time to find the ice cream makes.” Can’t wait to try to this!
nancy says
I have the exact same ice cream maker and love it. Since I got it at the end of the summer last year I did not get much use out of it. I did happen to make a coffee ice cream and it was delicious. Would you mind sharing your plain vanilla ice cream recipe. I would truly appreciate it.
Deloris says
We made fresh raspberry ice cream for a family reunion and it was a hit. People were scraping the bottom of the freezer can after it had been emptied to get the last remaining spoon full!
Julie Snow says
Holy cow – my mouth is watering! Can’t wait to try this!
Kelly says
This weekend I made pineapple ice cream! SOOOOOOO good! 🙂