Oatmeal Cookie Ice Cream with Cinnamon and Raisins

Oatmeal cookie ice cream combines a creamy vanilla-cinnamon base with chewy pieces of homemade oatmeal cookie and, if you like, sweet raisins. The cookies are baked first, cooled completely, then folded into a no-churn ice cream base, so there is no ice cream machine required.

Ingredients

½ cup (113 g) unsalted butter, softened
⅓ cup (67 g) packed light brown sugar
2 tablespoons (25 g) granulated sugar
1 large egg (about 50 g without shell), at room temperature
½ teaspoon (2.5 ml) vanilla extract
¾ cup (94 g) all-purpose flour, spooned into the cup and leveled
½ teaspoon (2 g) ground cinnamon
¼ teaspoon (1.5 g) baking soda
¼ teaspoon fine salt (about 1.5 g)
¾ cup (68 g) old-fashioned rolled oats
⅓ cup (50 g) raisins, optional
2 cups (480 ml) cold heavy whipping cream
1 can (14 ounces / 397 g) sweetened condensed milk
1 teaspoon (5 ml) vanilla extract, for the ice cream
¼ teaspoon ground cinnamon, for the ice cream
Pinch of fine salt, for the ice cream

Instructions

Make the cookie dough. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg and ½ teaspoon vanilla until combined.
In a separate bowl, whisk together the flour, ½ teaspoon cinnamon, baking soda, and salt. Add this mixture to the butter mixture and stir just until no dry flour remains. Fold in the oats and raisins, if using.
Bake the cookies. Drop the dough in small, roughly 1-tablespoon portions onto the prepared sheet, leaving space between them. Bake for 10–12 minutes, until the edges are lightly golden and the centers look set. Cool on the sheet for 5 minutes, then transfer to a rack and cool completely, about 20 minutes. Break the cookies into bite-size pieces; reserve a small handful for the top, if desired.
Prepare the ice cream base. Pour the cold heavy cream into a large chilled bowl. Using a hand mixer or stand mixer, whip on medium-high speed until it forms firm peaks, about 3–4 minutes. Stop once the peaks hold their shape; overwhipping can turn the cream grainy.
In a second large bowl, stir the condensed milk with the remaining 1 teaspoon vanilla, ¼ teaspoon cinnamon, and a pinch of salt. Fold in about one-third of the whipped cream to loosen the mixture, then gently fold in the rest until no large streaks remain.
Assemble and freeze. Fold most of the cookie pieces into the base, keeping the mixture light. Spoon it into a 9-by-5-inch (23-by-13-cm) loaf pan or a freezer-safe container. Scatter the reserved cookie pieces over the top and press them in gently. Cover tightly and freeze for at least 8 hours, or until firm enough to scoop.
Let the container stand at room temperature for 5–10 minutes before scooping. Use a sturdy ice cream scoop and return the container to the freezer promptly.

Tips

Cool the cookies fully before mixing them in. Warm pieces can soften the whipped cream and create an uneven, slushy base.
For distinct cookie pieces, bake the cookies until their edges are golden, then break them into chunks rather than crumbs. Smaller pieces distribute more evenly, while larger ones give a chewier bite.
Use cold cream and a clean bowl for reliable whipping. If you do not have a mixer, whisk by hand, but expect it to take longer and stop when firm peaks form.
For a less sweet variation, use unsweetened toasted pecans in place of some raisins or cookie pieces; the condensed milk itself is sweet, so reducing it can prevent the base from setting properly.

Serving Suggestions

Scoop the ice cream into chilled bowls or cones and serve it on its own, with an extra sprinkle of cinnamon, or alongside warm apple crisp or baked pears. For a simple sundae, add a drizzle of caramel sauce and a few toasted pecans. Keep additions modest so the oatmeal-cookie flavor remains clear.

Variations

For a raisin-free version, leave the raisins out of the cookie dough or replace them with an equal amount of chopped walnuts, pecans, or mini chocolate chips. Chocolate chips can be mixed into the cooled cookie pieces or folded directly into the base.

To make the ice cream gluten-free, use a measure-for-measure gluten-free flour blend and certified gluten-free oats; check that the other ingredients are labeled gluten-free as well. The cookies may have a slightly different texture. For a stronger spice note, add up to ¼ teaspoon ground nutmeg to the cookie dough, or replace the raisins with chopped dried cranberries.

Storage and Reheating

Keep the ice cream covered in an airtight, freezer-safe container at 0°F (-18°C) or colder. For the best texture and flavor, use it within 2 weeks; it remains safe longer if continuously frozen, though ice crystals and freezer odors can affect quality. Press parchment or waxed paper against the surface before sealing to help limit ice crystals. Do not leave the ice cream at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Do not refreeze ice cream that has been left out long enough to melt; this recipe is served frozen and does not need reheating.

Frequently Asked Questions

Can I make oatmeal cookie ice cream without an ice cream maker?
Yes. This no-churn recipe uses whipped cream for a scoopable texture, so you only need a mixer, a bowl, and a freezer-safe container. Fold the whipped cream gently into the condensed milk mixture to keep the base airy.

Can I use store-bought oatmeal cookies?
Yes. Use about 2 cups (200 g) of broken cookies, depending on their size and thickness. If they are very sweet or heavily iced, reduce the amount slightly so the ice cream does not become overly sweet.

Why did my ice cream turn icy?
It may not have been covered well, may have experienced temperature changes, or may have been frozen for a long time. Use a well-sealed container, keep it toward the back of the freezer, and avoid repeated melting and refreezing.

Can I prepare it ahead?
Yes. Make it up to 2 weeks ahead for the best quality and keep it tightly covered in the freezer. The cookies can also be baked a day ahead; once completely cool, store them in an airtight container at room temperature until you assemble the ice cream.

Do I need to chill the loaf pan first?
No, but a cold pan can help the mixture begin freezing sooner. If you chill it, make sure it is completely dry before adding the base, and still allow at least 8 hours for the ice cream to firm up.

Can I make this without eggs?
The ice cream base is egg-free, but the oatmeal cookies in this recipe contain an egg. Use a suitable egg-free oatmeal cookie recipe or a store-bought egg-free cookie, and bake or handle it according to its directions before folding it into the base.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).