Make Ahead

Oatmeal Ice Cream with Maple Brown Sugar

August 27, 2012
4 Ratings
  • Makes about 1 quart
Author Notes

Based on the classic morning oatmeal with brown sugar and maple flavoring, only in ice cream form! —robin.amato

Test Kitchen Notes

This recipe truly is your morning oatmeal in fantastic frozen form. The ice cream is rich and hearty, and by cooking oatmeal in the milk, its flavor comes through so clearly it almost makes you giddy. The swirl of maple and brown sugar at the end adds just the right amount of sweetness to keep this balanced. If you don't want to re-pack the ice cream a second time, you should be able to swirl in the maple/brown sugar mixture after you've churned your ice cream -- just be sure to work quickly. —Annie "Smalls"

What You'll Need
  • 3 1/2 cups whole milk
  • 1 cup traditional oats
  • 1 tablespoon tapioca starch
  • 1 teaspoon tapioca starch
  • 1 1/2 ounces cream cheese, softened
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 1 cup brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 milliliter maple flavoring
  • 2 tablespoons maple syrup
  1. Bring the milk to a boil in a 4-quart saucepan. Add the dry oats and cook for 5 minutes, then strain the cooked oats out and measure 2 cups of oatmeal-y milk. Cooked oats are not needed, go ahead and eat them!
  2. Mix about 2 tablespoons of the oatmeal-y milk with the tapioca starch in a small bowl to make a smooth slurry. Whisk the cream cheese in a separate medium bowl until smooth.
  3. Prepare an ice bath: Fill a large bowl with ice and water.
  4. Combine the remaining oatmeal-y milk, the cream, 2/3 cup of brown sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to a boil to slightly thicken for 1 minute.
  5. Whisk the hot milk mixture into the cream cheese. Do this a little bit at a time so that you can whip out any lumps of cream cheese. Pour the hot ice cream cheese base into a Ziploc bag and seal. Submerge in the ice bath until very cold.
  6. Cut the corner off the bag and pour the chilled bag into the ice cream machine with the machine running. Drizzle in the maple flavoring. When finished, transfer to a storage container and freeze until firm, about 4 hours.
  7. Meanwhile. In a small bowl, combine the remaining brown sugar with maple syrup to make a sauce. Once ice cream is done, pack with maple syrup mixture into container. Alternate layers of ice cream and sauce to create pockets and a swirled mixture. Pack quickly into a container, cover with parchment paper to seal out air, and let the flavors bloom while it hardens in your freezer for at least 4 hours.
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
  • MenCanCook
  • MaryMaryCulinary
  • robin.amato

4 Reviews

AntoniaJames September 13, 2012
Oh, my, this does look delicious indeed! Congrats on the well-deserved CP! ;o)
robin.amato September 11, 2012
Hi everyone! Sorry for any confusion. The tapioca starch is 1 tablespoon plus 1 teaspoon. You add both. That was the only way to list it on the site. You may also subsitute corn starch instead. Enjoy!
MenCanCook September 11, 2012
Which of the tapioca is correct; 1 tablespoon or 1 teaspoon, or am I missing something?
You can tell I'm probably not much of a cook because I'm also asking if tapioca starch is the same as plain ol' tapioca... Thanks. This sounds wonderful and I don't want to mess it up!
MaryMaryCulinary August 31, 2012
Bookmarked! This sounds amazing!