Oatmeal Raisin Cookie Dough Cinnamon Ice Cream
Rich cinnamon-spiced ice cream studded with bite-sized oatmeal raisin cookie dough truffles that stay perfectly chewy when frozen. The custard base gets infused with warm cinnamon while steeping, creating deep spice notes that complement the brown sugar sweetness in the cookie dough pieces. Perfect for special occasions or when you want to combine two classic desserts into one show-stopping frozen treat. The cookie dough truffles are made egg-free and safe to eat raw, with condensed milk providing richness and binding.
Ingredients
- ½ cup unsalted butter, at room temperature
- ¾ cup dark brown sugar, packed
- 14 oz condensed milk
- 1 tsp vanilla extract
- 1 cup flour
- 1 cup rolled oats
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ½ cup raisins, chopped in half if super large variety
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- salt
- 2 tsp cinnamon
- 2 cups heavy cream
- 6 large egg yolkscornstarch slurry2 tbsp cornstarch + 1/4 cup milkveganeggs-free
whisk until smooth before adding
Full guide →
Instructions
- 1
Cream butter and dark brown sugar with stand mixer until light and fluffy
- 2
Beat in condensed milk and vanilla until fully incorporated
- 3
Add flour, oats, salt, and spices, beating on low until combined
- 4
Fold in raisins, distributing evenly throughout dough
- 5
Scoop dough into small balls using teaspoon, roll between palms, and place on greased baking sheet
- 6
Cover with cling wrap and freeze for at least 4 hours
- 7
Warm milk, sugars, salt, cinnamon and 1 cup cream in medium saucepan
- 8
Cover, remove from heat, and let steep at room temperature for 1 hour
- 9
Rewarm the cinnamon-infused milk mixture
- 10
Pour remaining cream into large bowl and set mesh strainer on top
- 11
Whisk egg yolks in separate medium bowl
- 12
Slowly pour warm mixture into egg yolks while whisking constantly
- 13
Scrape warmed egg yolks back into saucepan
- 14
Stir constantly over medium heat with heatproof spatula until mixture thickens and coats spatula
- 15
Pour custard through strainer into cream and stir until cool over ice bath
- 16
Chill mixture thoroughly in refrigerator
- 17
Freeze in ice cream maker according to manufacturer instructions
- 18
Fold frozen cookie dough truffles into finished ice cream
- 19
Transfer to freezer-safe container and freeze for at least 4 hours
Tips
Freeze cookie dough truffles completely before adding to ice cream to prevent them from breaking apart during folding.
Let the cinnamon mixture steep for the full hour to develop deep, warm spice flavors throughout the custard base.
Use an ice bath to cool the custard quickly and prevent overcooking the eggs, which could cause curdling.
Good to Know
Keep frozen in airtight container for up to 1 month. Let soften 5-10 minutes before scooping if very hard.
Cookie dough truffles can be made up to 1 week ahead and kept frozen. Ice cream base can be chilled overnight before churning.
Scoop into bowls or cones. Let soften slightly if frozen solid. Pairs well with warm apple pie or oatmeal cookies.
Common Mistakes
Don't skip the steeping time or cinnamon flavor will be weak
Temper eggs slowly to avoid scrambling the custard
Freeze cookie dough completely to prevent breaking during folding
Substitutions
Dairy-Free Swaps
Vegan Options
whisk until smooth before adding
Full guide →General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, pour custard into shallow pan and freeze, stirring every 30 minutes for 3-4 hours until firm. Fold in cookie dough during final stir.
What if my custard curdles while cooking?
Strain immediately through fine mesh strainer to remove lumps. If severely curdled, blend with immersion blender until smooth before straining.
How long will this keep in the freezer?
Store covered for up to 1 month. Ice cream may develop ice crystals after extended storage but will still taste good.