Cook over medium-low heat until warm to the touch, then increase heat to medium, stirring and scraping constantly with a flexible spatula, and cook until steaming-hot, about 8 minutes or to 155°F (68°C). Some comments may be held for manual review. Whisk together oats, flour, salt, cinnamon, and nutmeg. Freeze until hard, then serve as desired. Creamy no-churn oatmeal cookie dough ice cream is the perfect sweet tooth fix for ice cream lovers! It tasted like cinnamon oatmeal raisin cookie dough ice cream and I was in heaven. Transfer mixture into 2 shallow containers. We reserve the right to delete off-topic or inflammatory comments. Inspired by my trip to Lula’s. Edible Cookie Dough for Ice Cream (No Eggs) by Kittencalrecipezazz (13) View All Recipes I Want to Discover. Read more: Toasted Oats ‘n’ Spice Make Oatmeal Cookie Ice Cream So Nice. Meanwhile, preheat oven to 300°F (150°C). Add dry ingredients to wet ingredients and mix until combined. A brown sugar base is infused with a cinnamon stick, toasted oats, and a vanilla bean, then studded with crispy oat clusters, crunchy pecans, and chewy dried fruit. Combine brown sugar, egg yolks, salt, and ground cinnamon in a medium bowl, then whisk in the oat-infused milk and return to the saucier. 1. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. Some HTML is OK: link, strong, em. You can actually eat these right after churning the ice cream, but it’s just a little melty…delicious, but melty! Add a rating: Comments can take a minute to appear—please be patient! Have you cooked this recipe? Have I convinced you to make it yourself yet? Using cinnamon and vanilla in different forms creates layers of flavor. Bake, stirring frequently to promote even browning, until oats are dry to the touch and beginning to crisp but not yet hard or crunchy. It's everything you love about oatmeal cookies, in a scoop. I love that it is so perfectly creamy without needing to get my ice cream maker out of the garage and this version is insanely tasty with big chunks of oatmeal cookie dough throughout and a sweet vanilla base – YUM! We’re giving Oatmeal light ice cream the love it deserves. This ice cream is the perfect frozen representation of a classic oatmeal cookie. Tart cherries work especially well, but cranberries and Black Mission figs are great, too, so feel free to use whatever you like best. Post whatever you want, just keep it seriously about eats, seriously. Even if I’m stuffed to the rafters from a huge dinner or if I’ve been sick in bed for three days, I just can’t say no to ice cream. All Rights Reserved. Once combined, stir in tablespoons of cookie dough. Toasted Oats ‘n’ Spice Make Oatmeal Cookie Ice Cream So Nice, nonreactive, quart-sized, freezer-safe container, Dense, Chewy, and Rich New England-Style Ice Cream, Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy. With a flexible spatula, transfer ice cream to chilled container and sprinkle with reserved oat clusters, as well as additional toasted pecans and dried fruit to taste. Off heat, add milk and cream, along with vanilla bean and cinnamon stick (if using). Transfer strained oats to a parchment-lined half-sheet pan. SUCCESS! She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Have all of the flavor of fresh-out-of-the-oven cookies at only 300 calories per pint. I love that it is so perfectly creamy without needing to get my ice cream maker out of the garage and this version is insanely tasty with big chunks of oatmeal cookie dough … Oatmeal Cookie Dough. This brown sugar ice cream is infused with a cinnamon stick, toasted oats, and a vanilla bean, then studded with crispy oat clusters, crunchy pecans, and chewy dried fruit. Please try again. Baking the dairy-soaked oats creates chewy-crisp oat clusters to mix into the ice cream. Learn more on our Terms of Use page. Watch your inbox for your free guide. I get random cookie-dough cravings and this is an extremely satisfying, not TOO bad for you solution. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. In another bowl cream together butter and sugars. I’m committed to getting families back to the dinner table one simple recipe at a time! I spend my time developing recipes that my family and friends will love and then I share them with you! Add reserved vanilla bean and cinnamon stick (if using) to ice cream base, along with vanilla extract, then cover and refrigerate to continue infusing overnight, or until no warmer than 40°F (4°C). Once cool, transfer to an airtight container and freeze until needed. There might be nothing I love more than ice cream. Oatmeal Cookie Ice Cream (gluten-free!) Recipe by TinkerToy. Brown sugar mimics the basic flavor in oatmeal cookie dough. Mix together condensed milk and vanilla. Read my disclosure policy. In a 3-quart stainless steel saucier, toast rolled oats over medium-low heat until the grains are fragrant and lightly browned, about 8 minutes, shaking and swirling the pan continuously to prevent scorching. It's everything you love about oatmeal cookies … Remove vanilla bean and cinnamon stick (if using) from custard base, then churn in an ice cream machine according to manufacturer’s directions until custard looks fluffy and thick. Ice cream will always and forever hold the #1 spot in my heart in the best desserts category. Cover and steep up to 4 hours at room temperature, then set aside vanilla bean and cinnamon stick to reserve for step 3. Copyright ©2020, Real Housemoms. Toasted oats infuse the dairy while contributing a small amount of starch, for a thick and flavorful ice cream base. Last Updated: June 29, 2020 This post may contain affiliate links. Here at Halo Top, we believe that rules are meant to be frozen. Tart cherries work especially well, but dried fruits such as cranberries and black mission figs work well too, so feel free to use whatever you like best. 2 ounces old-fashioned rolled oats (about 1/2 cup; 55g), not quick-cooking or thick-cut, 12 ounces whole milk (about 1 1/2 cups; 340g), 10 ounces heavy cream (about 1 1/4 cups; 285g), 1 vanilla bean, split lengthwise (optional), 6 ounces light brown sugar (about 3/4 cup; 170g), 4 ounces egg yolk (shy 1/2 cup; 115g), from about 7 large eggs, 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, 1/2 ounce vanilla extract (about 1 tablespoon; 15g), 1 ounce toasted pecan pieces (shy 1/4 cup; 30g), plus more for sprinkling, 1 1/2 ounces dried tart cherries (about 1/4 cup; 40g), plus more for sprinkling (see note if using other fruits). There was an error submitting your subscription. Mix in milk and vanilla. I really really love no-churn ice cream recipes. That's why we think you can eat the whole pint. When using dried fruit other than tart cherries, stick with cup rather than weight measurements to ensure the right quantity of added fruit.