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Author Notes: Everybody loves cookie dough ice cream, right? Well, this recipe puts a little twist on your standard cookie dough by using oatmeal raisin cookie dough in a brown sugar ice cream base. I promise you this will be one of the best ice creams you ever taste!! —mikeyC
Makes about 1 1/2 quarts
Oatmeal Raisin Cookie Dough
- 1/4 cup chopped walnuts
- 1/2 cup rolled oats or quick-cooking oats
- 5 tablespoons unsalted butter
- 1/2 cup flour
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon plus 1/8 teaspoon ground cinnamon
- a few pinches grated fresh nutmeg
- 1/2 tablespoon malted milk powder (optional)
- 3 tablespoons skim milk
- 1/2 teaspoon plus 1/8 teaspoon vanilla extract
- 1/4 cup finely chopped raisins
Brown Sugar Ice Cream
- 2 cups heavy whipping cream
- 1 cup skim milk plus 1 1/2 tablespoons skim milk, divided
- pinch salt
- 1/2 tablespoon cornstarch
- 3/4 cup dark brown sugar
- 1 1/2 tablespoons molasses
- 1 tablespoon light corn syrup (if unavailable, can substitute 2 teaspoons sugar)
- 6 large egg yolks
- 1 teaspoon vanilla extract
- In a large skillet over medium heat, add walnuts and oats. Toast for 4-5 minutes, stirring frequently. Transfer walnuts and oats to food processor; process until finely ground.
- Add butter to skillet over medium heat. Cook for 5 minutes until butter has turned light brown and has a “nutty smell.”
- In a medium mixing bowl, combine walnut and oats mixture, flour, brown sugar, salt, cinnamon, nutmeg, and malted milk powder (optional); mix until well combined. Stir in browned butter, milk, and vanilla. Mix until well-combined. Stir in raisins. Cover, and transfer to refrigerator.
- Place Ice Cream Maker Freezer “Bowl” in freezer at least 8 hours before using.
- Combine heavy cream, 1 cup milk, and salt in a medium saucepan over medium heat. Bring to a simmer.
- In a small bowl, combine 1 1/2 tablespoons milk and cornstarch; stir thoroughly until there are no lumps. Add to the simmering cream mixture and cook for 5 minutes (at a simmer or light boil). (This whole step with the cornstarch is optional).
- Meanwhile, in a medium mixing bowl, beat the brown sugar, molasses, and corn syrup into the egg yolks.
- When the cream mixture is warm, slowly pour about 1/3 to 1/2 of the cream mixture into the sugar & egg yolk mixture, stirring frequently while you are pouring (stirring keeps the eggs from scrambling). Transfer all of the mixture from the bowl back into the medium saucepan. Turn heat to low. Stir frequently with a wooden spoon, for about 5 minutes, until custard thickens slightly (you do not want to the mixture to get too hot, or the eggs will scramble). Transfer the mixture to a medium mixing bowl. Stir in vanilla extract. Cover with plastic wrap. Transfer to refrigerator to cool for at least 4-5 hours (can accelerate process by placing in freezer for 1 hour and then transferring to refrigerator). Can leave in refrigerator 1-2 days, if necessary.
- Before you are ready to make the ice cream, transfer the mixing bowl with the ice cream mixture to the freezer for 30-40 minutes, stirring every 15-20 minutes in order to keep the edges from freezing (you don’t actually want the mixture to freeze, just to get colder before putting it in the machine).
- Transfer the mixture to the Ice Cream Maker Freezer “Bowl.” Place the bowl in the machine and churn the ice cream. It should take approximately 25 to 30 minutes. It will not necessarily get totally “hard.”
- Transfer some of the ice cream to the container(s) you are going to store it in. Working as quickly as you can, add little chunks of the Oatmeal Raisin Cookie Dough into the ice cream, and use your spatula to make sure everything is well distributed. Add another layer of ice cream, another layer of cookie dough chunks, and distribute. Repeat until you have transferred all the ice cream and used most of the cookie dough chunks. Smooth out the top. Sprinkle with remaining cookie dough chunks (you may have some leftover cookie dough). Place in the freezer (preferably, put the container directly in the ice bin, if you have one, nestled in the ice, so that it will cool as quickly as possible). Freeze for at least 5 hours.
- Before serving, let ice cream rest for 5 minutes at room temperature, where it should just being to start to melt (you don’t want to eat ice cream straight from the freezer—it is too hard and to cold—you want it to warm up a little bit so it is slightly softened).
- This recipe was entered in the contest for Your Best Ice Cream
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