Oatmeal Ice Cream with Vanilla and Crumbled Oatmeal Cookies
Baking and Desserts • European
Description
Oatmeal ice cream with vanilla and crumbled oatmeal cookies
Ingredients
- 3.2% Milk 25 fl oz
- 10% cream 10 fl oz
- Sugar 5 oz
- Agave Syrup 1 tablespoon
- Salt a pinch
- Corn Starch 0 oz
- Semi-soft cream cheese 0 oz
- Oreo Cookies 0 oz
- Vanilla Pod 1 piece
- Ground Oats 0 oz
Step-by-Step Guide
Step 1
Spread the oats on a baking tray lined with parchment paper. Bake the oats in a preheated oven at 340°F for 5–10 minutes. Stir the oats occasionally to prevent burning and ensure the future ice cream does not taste bitter.
Step 2
Dissolve the cornstarch in half a cup of milk and set aside.
Step 3
In a small saucepan, combine the remaining milk, cream, sugar, salt, and agave syrup. Stir, bring to a boil, add the oats, and cook for 15–20 minutes until the oats are ready. Strain the mixture to remove the oats, return the mixture to the heat, add the contents of the vanilla pod, and bring it almost to a boil. Pour in the cornstarch milk and cook over medium heat, stirring constantly until thickened. Remove from heat, add the cream cheese, and stir until smooth. Cool to room temperature, then refrigerate overnight.
Step 4
Transfer to an ice cream maker and freeze according to the instructions. In the last few minutes of freezing (when the ice cream pulls away from the sides of the maker), add the pre-crushed oatmeal cookies. Transfer the finished ice cream to a clean container and place in the freezer for at least 4 hours until set.
Step 5
If you do not have an ice cream maker, immediately transfer the ice cream to a container and place it in the freezer. Take it out and stir the contents of the container every 20–30 minutes until fully set. Sprinkle with cookie crumbs just before tasting.
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