No Churn Oatmeal Raisin Cookie Ice Cream

1/2 Gallon
6 hr 15 min

There is nothing like a good scoop of ice cream on a hot day. That's why I love making ice cream at home. My current favorite is my no churn oatmeal raisin ice cream. Its a cinnamon vanilla ice cream with chunks of oatmeal raisin cookies.This recipe does call for one egg yolk. Which is optional but I highly suggest it. It makes the ice cream so rich and creamy. Very similar to a bluebell ice cream. I make this ice cream all the time for my dad and his coworkers and they love it! I hope you enjoy this recipe as much as I do!

No Churn Oatmeal Raisin Cookie Ice Cream

Recipe details

  • 1/2  Gallon
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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Ingredients


  • 1 can Sweetened Condensed Milk
  • 1 Egg Yolk (optional)
  • 1 t Cinnamon
  • 1 t Vanilla Extract
  • 2 c Heavy Whipping Cream
  • 6 Oatmeal Raisin Cookies

Instructions


Mix the sweetened condensed milk, vanilla extract, cinnamon and egg yolk together in a bowl. (The egg yolk is optional)
Whip the heavy whipping cream until it's at a stiff peak.
Take a fourth of the whipped cream and gently fold it into the sweetened condensed milk mixture.
Gently fold in the remaining whipped cream into the mixer a third at a time. Make sure there are not streaks of whipped cream left in the mixture.
Crush up your Oatmeal Cookies and sprinkle some on the bottom of your container.
Pour half of the ice cream base on top, and the put another layer of crushed Cookies.
Pour the remaining ice cream base on top and top with the last of your crushed cookies.
Take a long spoon and mix up the cookie layers just a little.
Cover and freeze your ice cream for at least 6 hours. Over night is better. Then enjoy!

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