Maple Oatmeal Cookie Ice Cream

by Megan on October 10, 2013

Maple Oatmeal Cookie Ice Cream // take a megabite

Sometimes my horoscope sounds like a card in Monopoly. It’s all “Your plumbing might have problems. Get an estimate!” Other times, Susan Miller is all, “October is HARD. Mid-November your life will begin to sparkle again.”

I’m pushing my way through these early fall months with ice cream. My days can sparkle a little bit here and there based on bites of this stuff, ya know? And I’ve been wearing my frumpy fleece and walking Elliot. We stroll along and consider living in pistachio green houses. He takes me on routes around trees, up hills, and up to stranger’s porches. It’s how he rolls.

Maple Oatmeal Cookie Ice Cream // take a megabite

So, if anything, just know that if you make this ice cream it will add a bit of sparkle to your days! And if you make this ice cream too, then your ice cream future is lookin’ so bright you better wear shades!

Get excited! This ice cream is maple-y and sweet, and the cookies are crunchy with a little bit of salt to keep things interesting. My friend said that this would be the BOMB served with carrot cake. She’s right! Or just pop it on a warm waffle and call it breakfast.

Maple Oatmeal Cookie Ice Cream // take a megabite

Maple Ice Cream
Recipe from Jeni’s Splendid Ice Cream at Home

Ingredients:

  • 1 1/2 cups real maple syrup
  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz (3 T) cream cheese, softened
  • 1/2 t fine sea salt
  • 1 1/4 cups heavy cream
  • 2 T light corn syrup
  • oatmeal cookie mix-ins (recipe below)

Directions:

  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl. Stir together to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. In a measuring cup with a spout mix together the heavy cream and corn syrup. Measure out the remaining whole milk, and set aside.
  2. Place the maple syrup in a 4-quart saucepan over medium high heat and bring to a boil. Reduce heat to medium and continue boiling for 8 minutes or until reduced by about half and has begun to darken around the edges. Remove from heat and while stirring constantly, slowly add the cream and corn syrup mixture. Whisk in remaining milk.
  3. Bring the mixture to a boil over medium high heat and cook for 4 minutes. (The mixture may appear curdled from the acidity in the maple syrup, but it will come back together.) Remove from heat and whisk in the cornstarch slurry. Bring back to a boil and cook until slightly thickened, about 1 minute.
  4. Pour over the cream cheese mixture and whisk until smooth. Cover with plastic wrap and chill for 4 hours or until cool throughout.
  5. Churn according to your ice cream maker’s manufacturer’s instructions. Layer with generous handfuls of the Oatmeal Cookie Mix-ins in an airtight container. Cover with plastic wrap directly on the surface and freeze for at least 4 hours. Serve with more oatmeal cookie goodness!

Oatmeal Cookie Mix-in (makes 3 cups, you only will need half)
Recipe from Jeni’s Splendid Ice Cream at Home

Ingredients:

  • 2 sticks of butter, cold, cut into pieces and chilled
  • 1 1/2 cups all-purpose flour
  • 1/8 t ground cinnamon
  • 3/4 cup packed light brown sugar
  • 1/2 t kosher salt
  • 1 1/2 cups old-fashioned oats

Directions:

  1. Preheat your oven to 350F. Put all of the ingredients except for the oats in a large bowl. Blend by rubbing together the dry ingredients into the butter with your finger tips. Work quickly to avoid melting the butter. When the mixture looks like coarse sand and there are no butter pieces bigger than a pea add the oats. Mix well. Transfer to a parchment lined baking sheet and bake for 30 minutes, stopping to toss every 10 minutes.
  2. Remove from the oven and cool completely. Crumble and transfer to a large zip top bag. Freeze the bag of crumbles until time to layer in with ice cream.

Yay! Click HERE for a printable pdf of the recipes above.

Maple Oatmeal Cookie Ice Cream // take a megabite

Have some fun ice cream flavor suggestions?
Leave them in the comments and I’ll consider them for the future! 

{ 35 comments… read them below or add one }

Sarah October 10, 2013 at 1:29 am

When I want slightly salty cookies all up in my ice cream I know who to call. It’s you, ghostbuster!

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Megan October 10, 2013 at 11:53 am

Who ya gonna call!? Yes!

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Lauren @ The Highlands Life October 10, 2013 at 7:02 am

Oh my goodness. This is seriously making me want ice cream at 7 a.m.

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Megan October 10, 2013 at 11:54 am

This could totally be considered breakfast. Put it on a pancake!

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Katrina @ Warm Vanilla Sugar October 10, 2013 at 8:21 am

This ice cream is freaking unreal. Suuuuch a cool flavour!

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Megan October 10, 2013 at 11:54 am

Shucks, girlfren!

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cindy October 10, 2013 at 9:19 am

ICE CREAM WAFFLEWICHES! this would be perfect for that…maybe with some oatmeal stout up in that batter. thanks goodness for ice cream sparkle when we’re feelin’ weird.

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Megan October 10, 2013 at 11:54 am

Ice cream quesadillas! Wait… no.

<3

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Julie October 10, 2013 at 11:56 am

Wait, YES!

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cindy October 12, 2013 at 9:42 am

I bet you could make it work!

Erika October 10, 2013 at 10:09 am

This should so go on top of a waffle.. That is so gonna happen for me soon! !

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Megan October 10, 2013 at 11:54 am

Yes!

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Chelsie October 10, 2013 at 11:12 am

Capricorn? I read mine from Susan yesterday too :)

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Megan October 10, 2013 at 11:54 am

YES. Have things been cray for you too these days?

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Julie October 10, 2013 at 11:56 am

Oh man, this looks awesome! I’m thinking of taking the cheater’s route and using some ginger snaps I already have on hand in place of the oatmeal cookies — that way I can have this ice cream even faster. :)

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Megan October 10, 2013 at 6:29 pm

Thanks, Julie! Yeah! Do it up!

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Kristi October 10, 2013 at 2:30 pm

My favorite ice cream was from Ben and Jerry’s with Cinnamon Oatmeal Cookie Ice Cream which I can’t find in my area anymore, so this ice cream looks like it will be a new replacement!

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Megan October 10, 2013 at 6:30 pm

Yeah man! You could even use the base from the Cinnamon Sugar Donut ice cream with the Oatmeal Cookie Mix in!

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Natasha October 12, 2013 at 11:17 am

I started fall with ice cream too! Of the bourbon variety (coming soon), but maple oatmeal cookie sounds pretttttttty killer. Well done lady!

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Megan October 12, 2013 at 12:35 pm

Oh! Bourbon ice cream! Hell yes.

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Cheryl Newton October 12, 2013 at 12:30 pm

Hi! This is a keeper. But I have one question: corn syrup? It’s mentioned in Step 1 of the directions, but not listed in the ingredients. Thanks!

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Megan October 12, 2013 at 12:34 pm

Added! It’s 2 tablespoons. Thanks for letting me know!

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Cheryl Newton October 12, 2013 at 12:52 pm

I accidentally posted my question twice. (Had a captcha code malfunction.) Thanks for the speedy reply. Have a fabulous weekend!

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Laura Dembowski October 13, 2013 at 8:45 am

This on a waffle as breakfast = yes! Love it!

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Megan October 17, 2013 at 1:53 pm

Yes!

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Alaina @ Fabtastic Eats October 15, 2013 at 10:35 am

oh my gosh. actual cookies in this ice cream. I love it, I could inhale the whole thing.

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Megan October 17, 2013 at 1:53 pm

I bet you’d love love it!

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Meg October 15, 2013 at 11:51 pm

I CANNOT handle how good this looks. What’s your sign? Susan Miller made me a little uneasy for October as well.

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Megan October 17, 2013 at 1:53 pm

I’m a Capricorn. What’s yours’? Hope this month is treatin’ you right!

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Jessica S. @Floptimism October 19, 2013 at 9:37 am

Proof that ice cream is not just for Summer. I love this recipe! I wanted to stop by and let you know that I featured it on my blog’s Weekend Wrap-Up today. Thank you for such an amazing recipe (and pictures!), and I hope you have a great weekend!

Here’s a link to the wrap up — I’d love it if you stopped by!
http://www.floptimism.com/2013/10/weekend-wrap-up-pumpkin.html#more-1844

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Megan October 22, 2013 at 9:18 pm

Thanks, Jessica!

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Paula November 14, 2013 at 2:58 pm

I made this ice cream last weekend and I am in love. Absolutely amazing!

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Meghan January 7, 2014 at 2:28 pm

Made this yesterday and it is TO DIE FOR. I’d love to see a recipe using Ritz crackers as the mix-in!

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Betsy April 10, 2014 at 10:05 am

What kind of ice cream maker do you use for your ice cream recipes? Your ice cream always looks amazing and I’m thinking it’s time I made the necessary investment…

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Megan April 10, 2014 at 11:39 pm

I have this one: https://www.cuisinart.com/products/ice_cream/ice-21.html

And I love it! They generally have certain colors that are on sale too. I bet you’ll love it too. :)

AND thanks!

Reply

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