I love ice cream and adore oatmeal chocolate chip cookies. And when temperatures soar, I think of cool things to eat. So what could be better than cinnamon ice cream with chunks of oatmeal chocolate chip cookie dough on a hot summer day? Not much. (Though I confess I’d eat this on a cold winter day, too.)
There are no eggs in the cookie dough (hence, it is quite safe to eat, meaning some of it may not make it into the ice cream). And since homemade ice cream doesn’t contain stabilizers, this is one dessert to eat immediately upon serving; if you are like me, you will not need any coaxing on that front…. It also does not last as long in the freezer as regular ice cream does (homemade ice cream tends to get icy after a few days), so you will have no choice but to eat this in a timely manner.
Final note: it’s important to freeze the ice cream for a while after you make it (as opposed to eating it immediately).The ice cream maker can get it most of the way there, but this will need some finishing time to get as firm as commercial ice cream. Having said that, feel free to ignore this advice if you like a soft-serve consistency (or are desperate to taste your creation).
Oatmeal Chocolate Chip Cookie Dough Ice Cream
Makes about 1 quart
1/4 c. brown sugar
1/2 c. white sugar
2 c. heavy cream
1 c. whole milk
1 tbsp. vanilla
1 tbsp. ground cinnamon
1/3 c. all-purpose flour
2.5 tbsp. whole-wheat flour
1/3 c. quick oats
1/4 tsp. salt
1/3 c. brown sugar
2 tbsp. canola oil
2 tbsp. milk
1 tsp. vanilla
1/4 c. mini chocolate chips
1. Whisk eggs for 1-2 minutes until light and creamy. Add about 1/3 of the sugar, whisk well, and repeat until all sugar has been incorporated.
2. Add cream and milk, then add vanilla and cinnamon and stir to combine.
3. Prepare ice cream in ice cream maker according to the manufacturer’s directions.
4. When ice cream is done, quickly fold in Cookie Dough mixture, and place in freezer-proof container. Cover container and freeze for at least two hours before serving.