Back in the day, Ben & Jerry’s used to make an AMAZING flavor called “Oatmeal Cookie Chunk”. It was cinnamon ice cream with chunks of oatmeal cookie and chocolate chunks. Did I mention is was AMAZING?? Of course like many of my favorite things it got discontinued.
When I got an ice cream maker for Christmas last year my first goal was to find a PERFECT imitation recipe. Well, I couldn’t find one, which meant I got to work creating the perfect recipe. For it’s initial taste testing I invited my good friend and her two kiddos over to see how it turned out.
It was just as AMAZING, or dare I say maybe even better than the Ben & Jerry’s version!!! Of course to the boys it’s not ice cream unless it’s an ice cream sundae… and it’s not a good sundae unless you get to top it yourself. So we pulled out all the toppings and let them go to town.
And they went to town. They went nuts.
When it came time for clean up it was good that we were prepared!
Seriously… because the kids were NOT coming in the house looking like that! After getting the kids all cleaned up we packed up the sundae toppings and my friend and I enjoyed our dishes without any toppings… and it was PERFECT.
I don’t think I can convey how amazing this ice cream is. The creamy cinnamon ice cream, the oatmeal cookie dough chunks, the freshness of the homemade ice cream. I was also pretty psyched to have figured out a replacement for my beloved discontinued Ben & Jerry’s flavor. Have I convinced you to make it yourself yet? Here’s how you do it:
Oatmeal Cookie Chunk Ice Cream
1. First make your cookie chunks. I just followed the directions for the Betty Crocker packaged mix and added extra Ghirardelli mini-chips (about half the bag). I froze the cookie dough on parchment paper in little chunks.
2. Next up, the Ice Cream:
-4 c. heavy cream
-2 c. whole milk
-1 1/2c. sugar
-1 1/2 t. vanilla
Mix the milk and cream together over medium-low heat. Heat it for about 15 minutes. In a seperate bowl beat the eggs until they are frothy and fluffy. Then slowly add the sugar while mixing. Then VERY slowly add the milk mixture into the eggs to temper the eggs. Next heat the entire mixture over medium-low heat until it begins to bubble around the edges. Do not boil the mixture. Add in the cinnamon and the vanilla. Pour it into a bowl to refrigerate overnight.
3. The next morning pour the liquid mixture into your ice cream maker and churn for about 20 minutes. In the first few minutes add about 1/3 of the cookie dough and it will get blended into the ice cream.
4. After 20 minutes spread the mixture into a freezable dish. Then fold in the rest of the cookie dough. Cover and return the dish to the freezer for at least 4 more hours.
5. Then, IF you can make it through the 4 hour wait, scoop, serve, and enjoy!
Is it ok to use raw eggs in the cookie dough? Would it be better to actually bake the cookies?
It probably would be better to bake them, we just love the taste of the raw cookie dough. I am sure it would taste great baked as well!
How long will this ice cream last (and still taste great) if I make it and store it in tupperware in the freezer?
I don’t think it will last long without crystalizing. Maybe a week or so?! It’s so good though I doubt you’d have much left! You could always half the recipe too.