Maple Oatmeal Cookie Ice Cream

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


  • 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)


  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


  • 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


  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! 

42 thoughts on “Maple Oatmeal Cookie Ice Cream”

  1. 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.

  2. 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. 🙂

  3. 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!

  4. 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!

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

  5. Pingback: Pumpkin Piesicles
  6. 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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