OATMEAL ICE CREAM
Make and share this Oatmeal Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
- In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
- Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
- Slowly beat the hot oatmeal into the egg mixture.
- Let the mixture cool slightly; stir in the cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
- *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
- *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
- *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.
Nutrition Facts : Calories 2447.2, Fat 166.1, SaturatedFat 98.7, Cholesterol 1186.8, Sodium 1563.9, Carbohydrate 212.5, Fiber 4.6, Sugar 151.2, Protein 37.9
OATMEAL CREAM PIES
Steps:
- For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
- Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
- For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
- Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.
OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES
Steps:
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper or a silicone mat and set aside.
- Place another baking sheet, plate or airtight container in the freezer.
- In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
- Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
- While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
- Keep frozen until ready to enjoy!
OATMEAL ICE CREAM SANDWICH COOKIES
Steps:
- Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a large mixing bowl, being sure to break up any lumps of brown sugar. Stir in the oats and raisins.
- Make a well in the center, then pour in the oil and milk. Add the egg and stir until the batter is smooth.
- Drop 6 heaping tablespoons at a time, evenly spaced, on each baking sheet. Spread the batter with the back of the spoon, making each circle 3 inches (8 cm) wide.
- Bake the cookies for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.
- Once completely cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.
OATMEAL CREAM PIES RECIPE BY TASTY
Here's what you need: light brown sugar, butter, molasses, vanilla extract, eggs, flour, baking soda, cinnamon, salt, old-fashioned oat, butter, powdered sugar, cream or milk, vanilla extract, marshmallow fluff
Provided by Vaughn Vreeland
Categories Bakery Goods
Time 30m
Yield 8 sandwiches
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ºF (180ºC).
- In a large bowl, mix the butter and brown sugar until well combined.
- Add the molasses, vanilla, and eggs, and whisk thoroughly.
- Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
- Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
- Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
- Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
- While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
- Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
- Enjoy!
Nutrition Facts : Calories 825 calories, Carbohydrate 110 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 54 grams
OATMEAL COOKIE ICE CREAM PIE
Creamy vanilla ice cream on top of a crunchy oatmeal cookie crust. The strawberry topping makes it extra special. This is a delicious pie that everyone should enjoy. Cook time is for freezing.
Provided by Chris from Kansas
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine oats, almonds, 3 tbsp of the brown sugar, flour and melted butter; toss thoroughly.
- Press evenly into 9-inch pie plate that has been lightly coated with non-stick cooking spray.
- Bake in 375° oven for 12-14 minutes until lightly browned.
- Coat bottom of metal measuring cup with non-stick cooking spray; use bottom of cup to press crust evenly into pie plate.
- Cool completely on wire rack.
- Fill crust with ice cream; freeze until firm.
- Just before serving, toss berries with remaining 2 tbsp brown sugar and vanilla.
- Arrange over top of pie.
Nutrition Facts : Calories 379.9, Fat 23.4, SaturatedFat 10.9, Cholesterol 54.6, Sodium 162.2, Carbohydrate 38.5, Fiber 3.7, Sugar 26.4, Protein 7.2
OATMEAL-RAISIN ICE CREAM
This ice cream tastes just like a big, moist, chewy oatmeal cookie, thanks to the winning combination of plump raisins and crunchy oatmeal praline folded into a custard made with just the right touch of brown sugar.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 13
Steps:
- To prepare the raisins, heat the water and sugar in a small saucepan. Add the raisins and cook over low heat, stirring frequently, until all but about 2 tablespoons of the syrup has been absorbed, about 5 minutes. Remove from the heat and add the whiskey.
- To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the raisins and Oatmeal Praline.
- For Oatmeal-Raisin Tartufi, follow the instructions on page 230.
OATMEAL COOKIE ICE CREAM SANDWICHES
If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.
Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
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