Oat-of-this-swirled Copycat Ice Cream
Serves 1.5
25 mins prep
25 mins cook
50 mins total
Brown sugar ice cream with cinnamon oat cookie dough and crumbles, melt-in-your-mouth chocolate chunks and toasted oats.
Brown sugar ice cream base
Cinnamon oat cookie dough and crumbles
Other and garnish
Make the ice cream base
In a medium pot, simmer heavy cream, milk, brown sugar, salt and vanilla until sugar completely dissolves, about 5 minutes. Remove the pot from the heat.
In a small bowl, whisk the egg yolks. Whisking constantly, slowly stream about a third of the hot cream into the yolks. Then add the yolk mixture back into the pot with the cream.
Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer), while whisking constantly.
Strain through a fine-mesh sieve into a bowl, discarding any solids.
Cover and chill at least 4 hours or overnight.
While the ice cream base is chilling, prep the mix-ins.
Make the cookie dough and crumbles
Preheat the oven to 300°F.
Whisk the sugars, flour, baking powder, salt and toasted oats in the bowl of a stand mixer (or a medium bowl).
Add the oil and vanilla and use the paddle attachment (or beaters with a hand mixer) to mix on low just until small clusters form. Remove half of the mixture and set it aside.
Dump out the rest onto a parchment lined baking sheet. Pinch together smaller bits into larger clumps if you like larger cookie crumbles.
Bake for 15 minutes until crunchy. Remove from the pan (saving the parchment) and let the crumbles cool completely.
Dump the remaining dough onto the parchment and place another layer of parchment on top. Roll out with a rolling pin to form a sheet of cookie dough about ⅛-inch thick. Chill until ready to layer the ice cream.
Prep the chocolate chunks
Melt the chocolate wafers in the microwave in 30 second bursts (or on the stove over a bain-marie). Pour the chocolate onto parchment paper and spread it thin with an offset spatula.
Let cool completely. Peel the chocolate away from the parchment and chop into chunks. Set aside.
Churn the ice cream
Pour the chilled ice cream base into an ice cream maker and churn according to instructions. (I use the Kitchenaid Ice Cream Maker Attachment and mix on 1 for 30-40 minutes).
When the ice cream consistency is similar to soft serve, add the chocolate chunks and toasted oats (saving some for layering and garnish) and mix on low until combined.
Layer the ice cream
Place three scoops of ice cream into the pan you’ll freeze it in (I used a 9”x5” metal loaf pan). Tear off bits of the sheet of cookie dough and place them atop the ice cream, pushing them in a bit if you’d like. Sprinkle additional chocolate and toasted oats, if desired. Repeat layering until the pan is full.
Cover and freeze at least 4 hours or overnight. Scoop and enjoy!
