This is only my second batch of ice cream from my new ice cream maker, and the first time I’ve really deviated from a recipe very much. I tend to be pretty critical of the stuff I make, and I rarely eat something and think it’s perfect. Not to pat myself on the back too much, but this ice cream is pretty delicious. This recipe is based on the Ben & Jerry’s ice cream with the same name that has always been one of my favorites. The creamy base is flecked with cinnamon and vanilla bean then mixed with chocolate chunks and pieces of oatmeal cookie. I added a cinnamon swirl which the original version from B & J’s doesn’t have, but I figured you really can’t go wrong with a little extra cinnamon.
I have to admit I was lazy and used store bought oatmeal cookies (Pepperidge Farm Brand) for this recipe. Most of my kitchen is still in boxes and I didn’t feel like digging out the cookie sheets. Plus, my house is vaguely sauna-like right now, so turning on the oven didn’t seem like a great plan. I’m sure this would be even better with homemade oatmeal cookies though. Next time I make this ice cream I’ll be using these cookies.
Oatmeal Cookie Chunk Ice Cream
Ingredients
- 2 cups heavy cream, divided
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- pinch of salt
- 1 cup whole milk
- 1 tbl. vanilla bean paste
- 1/2 tsp. cinnamon
- 3 tbl. salted butter
- 1/4 cup + 2 tbl. brown sugar
- 1 1/2 tsp. cinnamon
- 1 1/2 tbl. heavy cream
- 1 tsp. flour
- 2 – 2 1/2 cups oatmeal cookie chunks (about 8-12 medium sized cookies)
- 2/3 cup semi-sweet chocolate chunks
Directions
- Combine 1 cup of the cream, granulated sugar, brown sugar and salt in a medium sauce pan. Place over medium-high heat and cook, stirring occasionally, for several minutes until the sugar dissolves. Remove from heat and stir in the rest of the cream, milk, vanilla bean paste and cinnamon. Cover and place in the fridge for several hours until thoroughly chilled.
- While the base is chilling, make the cinnamon swirl. Melt the butter in a small saucepan over medium heat, then add the sugar, cinnamon and heavy cream. Let the sauce simmer for a minute until the brown sugar melts. Remove from heat and whisk in the flour. Place in the fridge to chill.
- Freeze the ice cream according to the manufacturer’s instructions. When it is done churning, stir in the pieces of oatmeal cookie and chocolate chunks. Scoop out about 1/4 of the batter into a medium sized plastic container. Spoon 1/4 of the cinnamon swirl topping over the ice cream. Repeat the layers with the rest of the ice cream and cinnamon swirl. Cover and place in the freezer for several hours then serve and enjoy!
