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Oatmeal Cookie Latte Ice Cream
Oatmeal Cookie Latte Ice Cream
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
810 minutes
Indulge in creamy ice cream swirled with oatmeal cookies and espresso beans.
Ingredients:
  • 0.25 cup unsalted butter, at room temperature
  • 0.25 cup white sugar
  • 0.25 cup dark brown sugar
  • 1 large pinch kosher salt
  • 0.75 cup old-fashioned oats
  • 0.5 cup unbleached all-purpose flour
  • 2 tablespoons unbleached all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup old-fashioned oats
  • 2.5 cups whole milk
  • 1 cup heavy cream
  • 0.75 cup granulated sugar
  • 0.5 cup coffee beans, coarsely ground
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet with a silicone liner.
  • In a large bowl, cream together butter, sugars, and salt using an electric mixer until smooth. Add the egg and mix until well combined. Fold in oats, flour, baking powder, baking soda, and cinnamon until evenly mixed.
  • Smooth out the cookie dough into a large 1/4 inch thick rectangle on the baking sheet.
  • Bake until golden brown in a preheated oven for 10 to 12 minutes. Remove from the oven and cool for a few minutes. Cut into squares while still soft, then cool completely on a wire rack.
  • Place oats on another baking sheet and bake in the preheated oven until golden and aromatic, approximately 10 minutes. Allow to cool before using.
  • In a saucepan, combine milk, cream, sugar, and salt and bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes, then refrigerate for 8 hours to overnight to infuse flavors.
  • Pass the ice cream base through a fine-mesh sieve into a large bowl or measuring cup. Use a spatula to press out excess liquid from the solids. Remove and discard the coffee grounds and oatmeal mixture.
  • Transfer the ice cream base to an ice cream maker and churn it according to the manufacturer's guidelines for 15 to 20 minutes until frozen.
  • Break up the oatmeal cookie pieces into smaller crumbles, then sprinkle about half over the churned ice cream towards the end of churning.
  • Transfer the creamy ice cream into a freezer-safe container and let it chill until solid, for a minimum of 4 hours. Sprinkle the leftover cookie crumbles on top when ready to serve.

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