Oatmeal Cookie Latte Ice Cream

I tried this ice cream flavor at Two Roosteres in Raleigh, NC and knew I had to come home and try to recreate it!

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 420 Calories

Ingredients

• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ cup white sugar
• 1 large egg
• ¼ teaspoon ground cinnamon
• 1 cup heavy cream
• ¼ cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• 2 ½ cups whole milk
• ½ cup unbleached all-purpose flour
• ¼ cup dark brown sugar
• ½ cup old-fashioned oats
• ¾ cup old-fashioned oats
• 1 large pinch kosher salt
• 2 tablespoons unbleached all-purpose flour
• ½ cup coffee beans, coarsely ground

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.

Step 2

Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.

Step 3

Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.

Step 4

Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.

Step 5

Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.

Step 6

For the ice cream combine milk, cream, sugar, and salt in a saucepan. 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 so flavors can infuse, 8 hours to overnight.

Step 7

Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.

Step 8

Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.

Step 9

Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.

Step 10

Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.