Cinnamon Oatmeal Cookie Ice Cream

Cinnamon Oatmeal Cookie Ice Cream is a copycat Ben & Jerry's flavor that tastes better than the original! Creamy cinnamon ice cream loaded with chunks of homemade oatmeal cookies make this ice cream absolutely irresistible.

Jump to Recipe

This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

There's nothing better than dipping a warm cookie in a cold glass of milk. Unless, of course, you're mixing that cookie into the richest milk infused with cinnamon and turning it into ice cream.

Making homemade ice cream is a bit of a time and financial commitment (you'll need an ice cream maker, here's an affiliate link to the one I own), but totally worth it once you realize you can make any flavor you can imagine. Cherry crisp ice cream? Yep. Grape nut ice cream? You never knew you needed this so much.

This is a copycat of my favorite Ben & Jerry's flavor that is no longer available in stores. It's milky, lightly spicy, and sweet.

Ingredients

For the Cookie Chunks

• Butter
• Brown sugar
• Granulated sugar
• Egg
• Pure vanilla extract
• All-purpose flour
• Baking soda
• Cinnamon
• Nutmeg
• Salt
• Old fashioned oats

For the Ice Cream

• Whole milk
• Granulated sugar
• Pure maple syrup
• Ground cinnamon
• Heavy cream
• Pure vanilla extract
• Coarse kosher salt

How to make Oatmeal Cookie Chunks

1. To make the cookie chunks, preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
3. Add the egg and vanilla and mix again until fully incorporated.
4. Add the flour, baking soda, cinnamon, nutmeg, and salt and mix until just combined.
5. Add the oats and pulse until just combined again.
6. Spread the cookie dough in an even layer about ½ inch thick on the prepared baking sheet. Bake 11-13 minutes or until just starting to brown on the edges and set in the middle.
7. Let cool completely on the baking sheet. Break the cookie into bite sized chunks and transfer to a freezer safe container. Freeze until ready to incorporate into the ice cream base.

Make the Ice Cream

1. To make the ice cream base, prepare an ice water bath and set aside.
2. In a medium saucepan over medium heat, combine milk, sugar, maple syrup, and cinnamon. Cook, stirring occasionally, until the mixture just begins to foam around the edges and the sugar has dissolved, about ten minutes (do not boil).
3. Add the cream, vanilla, and salt and stir to combine. 
4. Prop open a gallon size plastic freezer bag. Pour the ice cream mixture into the freezer bag, remove most of the air, and seal.
5. Settle the freezer bag in the ice water bath and allow to rest, massaging the bag once or twice, until cooled. Transfer the plastic freezer bag to the refrigerator and chill 1 hour or up to overnight.
6. Stir the mixture slightly then pour into your ice cream maker and process according to manufacturer's instructions.
7. Add the frozen cookie chunks in the last two minutes of churning or fold in gently with a spatula. Transfer the ice cream to an airtight container and freeze at least 1 hour and up to four days.

Top tips

Making oatmeal cookies

You don't necessarily need the entire cookie recipe for the ice cream, although you're welcome to because it's one of my favorite parts! I like having the extra for snacking as I wait for the ice cream to freeze, crumbling on top of a sundae, or using it for ice cream sandwiches.

Transferring the ice cream base

The ice cream mixture can be quickly cooled by placing it in a zip top freezer bag and placing that bag in a bowl of ice water. I find it easiest to get the mixture into the bag by placing the bag in a 4 cup glass measuring cup and folding the edges outwards over the edge of the glass.

When transferring the mixture from the bag to the ice cream maker, simply snip one corner off the bottom of the bag and let it flow into the ice cream maker while it is running.

How to store cinnamon oatmeal cookie ice cream

Always keep homemade ice cream in the freezer, but its ok to let it sit out for 10 minutes or so to soften up before scooping. I recommend enjoying this ice cream within 3-5 days of making it. You can improve how long it stays fresh by pressing clear plastic wrap or parchment paper against the surface before covering your container to help prevent ice crystals from forming.

Tips for customizing cinnamon oatmeal cookie ice cream

• Make a vanilla version by infusing the milk with real vanilla bean seeds instead of cinnamon, and swapping the oatmeal cookie for a sugar cookie or butterscotch bar
• Sandwich a scoop of this between two oatmeal cookies for a dreamy ice cream sandwich
• Add a drizzle of honey or caramel to the top before the final freeze for an extra level of flavor
• Omit the cookie for a simple gluten-free cinnamon ice cream

FAQ

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Cinnamon Oatmeal Cookie Chunk Ice Cream

Spicy cinnamon and chewy oatmeal cookies make this Ben & Jerry's copycat ice cream irresistible!

5 from 6 votes

Print Pin Rate SaveSaved!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Chilling Time: 3 hours hours

Total Time: 40 minutes minutes

Servings: 8

Calories: 635kcal

Author: Lindsay Moe

Cook ModePrevent your screen from going dark

Ingredients

Cookie Chunks

• ▢ ½ cup butter, softened
• ▢ ½ cup brown sugar, tightly packed
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg
• ▢ ½ teaspoon pure vanilla extract
• ▢ ¾ cup all-purpose flour
• ▢ ½ teaspoon baking soda
• ▢ ¾ teaspoon cinnamon
• ▢ ⅛ teaspoon nutmeg
• ▢ ¼ teaspoon salt
• ▢ 1 ½ cup old fashioned oats

Ice Cream

• ▢ 2 cups whole milk
• ▢ ½ cup granulated sugar
• ▢ ½ cup pure maple syrup
• ▢ 2 teaspoons ground cinnamon
• ▢ 2 cups heavy cream
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon coarse kosher salt

Instructions

Make the Oatmeal Cookie Chunks

• To make the cookie chunks, preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper. and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the egg and vanilla and mix again until fully incorporated. Add the flour, baking soda, cinnamon, nutmeg, and salt and mix until just combined. Add the oats and pulse until just combined again.
• Spread the cookie dough in an even layer about ½ inch thick on the prepared baking sheet. Bake 11-13 minutes or until just starting to brown on the edges and set in the middle. Let cool completely on the baking sheet. Break the cookie into bite sized chunks and transfer to a freezer safe container. Freeze until ready to incorporate into the ice cream base.

Make the Ice Cream

• To make the ice cream base, prepare an ice water bath and set aside.
• In a medium saucepan over medium heat, combine milk, sugar, maple syrup, and cinnamon. Cook, stirring occasionally, until the mixture just begins to foam around the edges and the sugar has dissolved, about ten minutes (do not boil). Add the cream, vanilla, and salt and stir to combine. 
• Prop open a gallon size plastic freezer bag (I like to set it in a 4 cup glass measuring cup for stability). Pour the ice cream mixture into the freezer bag, remove most of the air, and seal.
• Settle the freezer bag in the ice water bath and allow to rest, massaging the bag once or twice, until cooled, about 30 minutes. Transfer the plastic freezer bag to the refrigerator (I return it to the glass measuring cup) and chill 1 hour or up to overnight.
• Stir the mixture slightly then pour into your ice cream maker and process according to manufacturer's instructions. Add the frozen cookie chunks (I used about ¾ of the cookie bites) in the last two minutes of churning or fold in gently with a spatula. Transfer the ice cream to an airtight container and freeze at least 1 hour and up to four days.

Notes

Ice cream base adapted from Erin's Food Files originally from Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake

 

Nutrition

Calories: 635kcal | Carbohydrates: 70g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 596mg | Potassium: 263mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1360IU | Vitamin C: 0.3mg | Calcium: 164mg | Iron: 1.4mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!