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Oatmeal Cookie Ice Cream

oatmeal cookie ice cream

It’s the comfort food of ice cream – Like a warm oatmeal cookie, straight out of the oven, splashed with milk and dusted with cinnamon sweetness. Imagine your favorite cookie churned into sweet, creamy ice cream and scooped high onto a cone. Your tastebuds say “oatmeal cookie,” but your eyes will know better.

Oatmeal Cookie Ice Cream!

oatmeal ice cream

Oatmeal Cookie Ice Cream


Inspired by my trip to Lula’s

  • 2 2/3 cups milk of choice, or creamer (640g)
  • 1/3 cup oat flour (45g) (If you don’t have oat flour, just grind rolled oats to powder in a blender. Measure after blending.)
  • *just* under level 1/2 tsp salt
  • 1/4 tsp baking soda (for flavor; can be omitted)
  • 1/2 tsp cinnamon
  • 1/3 cup raisins (45g)
  • 1/2 cup coconut sugar or brown sugar (Date sugar would probably work too.) (80g)
  • 2 nunaturals stevia packets, or 1/16 tsp uncut (or omit and add 3 extra tbsp sugar)
  • 2 tbsp “butter” of choice, such as Earth Balance or Smart Balance Light (See nutrition link below, for all substitution notes on this recipe)
  • 1 tsp pure vanilla extract

Combine all ingredients except vanilla (Do include the raisins), and whisk until smooth. Microwave 3 1/2 minutes, whisk again, then microwave another 2 minutes. (Or you can heat on the stovetop, stirring occasionally, until it thickens.) Add the vanilla, then chill in the fridge until the mixture is cold again (about 4 hours). See “nutrition info” link below if you don’t have an ice cream maker. Otherwise, pour into your ice cream maker and churn. (It took 15 minutes in my Cuisinart.) Transfer to an airtight container, and chill in the freezer for an hour or so, until true ice-cream consistency is reached.

View Ice Cream Nutrition Facts

oatmeal cookie ice cream

Vote: Chocolate Chip or Oatmeal Raisin??

For cookies, I’d probably go with chocolate-chip. But I might like this oatmeal-raisin ice cream even better than cookie dough ice cream. It’s that good.


mini vegan cheesecakes

Mini Cheesecake Bites

Today is National Cheesecake Day!

Published on July 30, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Ashley says

    I was always the strange child who preferred oatmeal raisin cookies to chocolate chip…unless they were fresh out of the often or chocolate chocolate chip 😉 O and the WW points aren’t on your nutritional info! Thought you might want to know 😉 Oh and this looks amazing btw!

  2. Gabby says

    Looks delicious! Katie, do you have any (vegan-friendly) restaurant recommendations for an upcoming trip to Boston? I googled it and think that “Peace O’ Pie” Pizza and “Veggie Galaxy” look awesome but I was just wondering if you’d been to anywhere memorable? Thanks!

  3. Sarah says

    I was actually going to attempt this myself using your cookie dough recipe as a base!! I’ve said it a million times and I will say it again… you are a mind reader!!!

  4. Jen says

    Gabby…Peace O Pie is okay…I was there last night. I like Prana Cafe in Newton and Life Alive in Central Square is my all time favorite! I’m from Boston and Vegan…

  5. Hannah says

    Since you mention on the nutritional info page that you haven’t tried xylitol as a sugar substitute in ice cream, I just thought I’d let anyone who’s curious know that I make ice cream with xylitol all the time, and it works really well for me. However, I only add 1 heaped teaspoon per cup of liquid, as I don’t like very sweet ice cream. Don’t actually know how much sweeter it is than sugar as I’ve never compared, but for anyone trying it for the first time I’d say use less than you would if using sugar. Also, it probably doesn’t make a difference in terms of using xylitol but I should mention that make non-vegan ice cream with full fat (40%) whipping cream and egg yolks, and beat the xylitol together with the yolks until it dissolves – but I can’t imagine it wouldn’t work fine in non-dairy ice cream too.

  6. Sarah the official CCK drooler says

    So… guess what? I just finished a weeklong challenge- of doing one of your recipes each day!
    Only one I had made before; all the rest are new to me (though some are kinda back there in the archives) Here are the ones I tried ( in order) and what I (and the fam) thought:

    Cake Batter Shake: REALLY GOOD!!! while it wasn’t like drinking cake batter there was some of that flavor.
    Choco Cake Batter Shake: Also REALLY GOOD!!! while it was more of just a chocolate shake, i loved it!
    Carrot Cake Shake: Probably my fave of the bunch of shakes! mmm…
    Cake Batter Dip:my family eats this like there’s no tomorrow. ‘ Nuff said.
    Sugar Cookie Milkshake: My brother loved this so much (he’s such a cookie boy!) And he’s a really picky one too.
    And finally… the Cookie dough ice cream: So we made this on Saturday… and… BRAVO KATIE! Hands down the best healthy ice creams I’ve ever made. We all devoured it! And it was super simple and between me doing the base and my sis making the dough took less than 10 minutes! We have all decided to make it a staple for our family movie nights 🙂
    My only little problem was that, following the recipe exactly, It made very little for my family of 8. And looked tiny in the 2 qt. ice cream maker bowl.
    Today: we’re making the oatmeal ice cream!!! off to make it now, but before I go, how much would I have to increase the ingredients to get around 2qts? thanks!
    p.s.- My family would like to say thanks for the guiltless sweet treats. We are a happy bunch, I tell ya 🙂

  7. Emily @ Glitz Glam Granola says

    Mmm this sounds so good! I think I need to finally buy an ice cream maker! I’m not big on raisins but I bet this would also taste delicious with some walnuts or pecans for a little crunch… even better if they were chocolate covered 😉

  8. Megan says

    When I clicked and saw the title of this, my eyes got as big as saucers. Saucers that go with VERY LARGE ice cream bowls.

  9. Cerissa says

    Wow! YUM! Cannot wait to try this in a no-sugar version!
    By the way, I just picked up a Cuisinart Ice Cream maker at Costco for only $25 for anyone looking for one! I believe it is the same 1 1/2 quart version you have, Katie.

  10. Laura says

    This looks really yummy! I always go for oatmeal raisin.
    Just a quick question, Katie, I noticed that in some of your recipes you add the vanilla after you have heated or cooked the other ingredients. Why is this? I would think that since the extract is alcohol-based that you would be left with an alcohol flavor if you don’t heat it.

    • Chocolate-Covered Katie says

      It actually loses some of the flavor if you boil it. To be honest, I don’t have any culinary training so I don’t have an explanation as to why this is… I just know from experience, trial and error.

  11. Natalyn Rodriguez says

    Mmmmm… this looks so good, I want to make it!

    Just an idea for an upcoming recipe: It would be so cool if you combined a couple of your ice cream recipes together and made a larabar sundae or banana split or something (and for toppings you can use some of your recipes too). Just an idea. 🙂 Not that you ever run out of ideas!

  12. Rachel @ Bakerita says

    Looks delicious! Reminds me of the Ben and Jerry’s Oatmeal Chocolate Chip Cookie Dough Ice Cream…it’s my favorite, and I feel like this will be super similar. Can’t wait to try it.

  13. Kaila @healthyhelperblog! says

    Just curious, what does the baking soda add to the flavor? I usually find it pretty chemical-ly tasting! But thats just me!

  14. Rachel says

    Loooove oatmeal cookies, I haven’t had any in so long though.. I never would have thought about it in ice cream form though.. I’ll def add this to my must try list 😉

  15. Sarah says

    You did it. You made my favorite ice cream apart from the pumpkin ice cream I found in Walpole NH a couple years ago. It’s 10:30 pm and I found myself making this (I was going to wait until the AM but I just couldn’t wait!) this has seriously changed my life! Haha

  16. Melissa (Better Fit) says

    Wow, what a decision! I probably have to go with chocolate chip by a margin. Your ice cream looks (and sounds- love your description!) spectacular! I may just be inspired to buy an ice cream maker.

  17. Christina says

    I made this last night & WOW – it really does taste like an oatmeal cookie! 🙂 YUM! I used skim cow’s milk and can only imagine how much better it would be with whole milk, cream, etc. But it’s delicious even with skim milk. I used raisins and added in some mini dark chocolate chunks at the end. So good everyone in my family gobbled this up – will definitely make it again! Thanks, Katie!

  18. Larissa says

    I love getting your recipes in my email…everything always looks so delicious, but it’s healthy too! We are trying to cut out friut sugars and I love that some of your recipes have been sugar free too. Keep up the great work 🙂

  19. Sarah the official CCK drooler says

    So we made this last night- and it ROCKS!!! I doubled the recipe (tripling it next time) and used coconut milk. SO good. Ate some for breakfast this morning actually. At first I was concerned about it being overly sweet, but it turned out fine after chilling in the freezer.
    I like this better than the cookie dough ice cream!
    p.s.- what milk did you use?

    • Chocolate-Covered Katie says

      You can use whatever you want, or even creamer. I probably wouldn’t use ricemilk, though, because the lack of fat will make it less creamy. Anything with some fat will work. Almond milk or canned coconut milk would be great.

  20. Olivia says

    I’m definitely a chocolate chip cookie kind of girl and cookie dough ice cream is one of the best things that’s ever happened to my life. I used to eat cookie dough all the time until I learned that i i could get salmonella and that (almost!) ended my cookie dough eating.

  21. Kathleen says

    Have you tried using coconut milk for this? Whenever I have tried making homemade ice-cream it turns to ice, have you had this problem?

    • Chocolate-Covered Katie says

      Yes, you can definitely use full-fat canned coconut milk for this. I wouldn’t use the SoDelicious coconut milk simply because I find that one watery. Also, I’d stay away from ricemilk.
      Almond milk works well in this recipe, though.

  22. Emma says

    Oatmeal cookies, for sure! looks sooo good but i can’t make it because i have no ice cream maker. 🙁 i’ll go and buy one now… 😀

  23. luckysdaisy says

    sounds delicious! i will have to give it a try!

    for my vote: i actually put chocolate chip instead of raisins in my oatmeal cookies, so i wouldn’t have to choose chocolate or no chocolate, but it really just depends on my mood and how many i am going to eat. cause i will eat my oatmeal cookies for breakfast, snack, dessert, “leave in the car and if you are good in the store you get one” treats … and they are perfect when i was pregnant and had never ending morning sickness (last 3 months nausea) since the oatmeal stays with you longer. and they taste like they are right out of the oven when left in a car. yummy! i guess i can say right now oatmeal chocolate chip (but only because i made chocolate chip 2 weeks ago, and sugar this week) 😉

    • Anne says

      Oh also, I was out of raisins so I replaced them with chocolate chips. It was UH-MAY-ZING. But really, is chocolate ever not?

  24. Sara Dane says

    I love oatmeal cookies with chocolate chunks or chocolate chips….no raisins please! Although the recipe sounds yum, I still prefer bananas when making home made ice cream. I don’t have an ice cream maker and bananas work so much better using a food processor and freezer.

  25. Danielle says

    Ive been on a chocolate covered kick lately and have made 5 recipes in the last week 🙂 Made this last night- it was amazing! My whole family loved it. I used the cuisinart and used brown sugar. Didn’t have any raisins but it didn’t even need it it was that good! Great post!!

  26. Katie @ Oh Shine On says

    I’ve been on a homemade ice cream-making kick and am loving every single day of it — my tight pants, however, are definitely not. This recipe is being bookmarked, for sure.

    Also, what type of milk do you use? I’ve been wanted to try almond milk but am afraid the texture will be grainy and coarse.

  27. Alyssa B says

    In the nutrition facts you said you got your ice cream maker for about $40. I’ve been planning on buying one but can’t find one for less than $60. Can I ask you where you bought it? Or does anyone know where I can get one on the cheapz? This recipe looks fantastic, by the way!

  28. The Sweet Prima Donna -Brooke B. says

    This looks & sounds fabulous! I see Ben and Jerry’s Oatmeal ice cream all the time, and never take the plunge. This makes it easy for me to give it a go, especially because its made healthier. Thanks for sharing! (:

  29. Taylor says

    This is delicious! Mine is in the freezer firming up now (fiancé’s freezer didn’t get my ice cream bowl all the way frozen so I have sort of a soup right now) but I did a taste test and it is sooo good! I skipped the raisins and added chocolate chips 😉

  30. Samantha C. says

    I made this yesterday and it turned out delicious! I ground my own oats, which gave the mixture a creamy, thick texture as it cooled off in the fridge. It tastes as creamy as whole milk ice cream! The only difference is that it doesn’t scoop well right out of the fridge, I had to microwave it for about 20 sec.

  31. Meghanne says

    OMG! I just made this with silk almond milk used peanut butter for earth balance and added mini chocolate chips instead of raisins. Amazing! I also added some xanthum gum. Why don’t you use this gum in your recipes to help prevent crystals?

  32. Julie says

    Have you read what Tropical Traditions has to say about coconut sugar? You really need to read it if you haven’t already.

  33. Kathleen says

    Tastes really good–only, it is hard as a rock, I followed the directions exactly (including ice-cream machines instructions). Also- I made two batches and in one I added a whole can of pumpkin and chocolate chips and pumpkin pie spice (I would triple the amount of spice next time though bc I barely could taste it). It tasted it really good right out of the ice-cream machine.

  34. Hannah says

    This recipe looks great! However, my husband and I just use honey and maple syrup for sweetening, so we couldn’t do the brown sugar. Do you think either of these would work? Thanks!

  35. Christie W says

    This recipe is delicious! I decided to see if I could tweak it to make a chocolate chip cookie ice cream, and it turned out even MORE delicious than I could’ve imagined. All I did was use whole wheat flour and leave out the cinnamon and raisins. Then, I waited to add the chocolate chips until the ice cream was almost done in the machine to mix in for the last few minutes. I highly recommend it 🙂

  36. Anya says

    Katie, the oatmeal raisin ice cream was AMAZING but it got me thinking… Have you considered Rum Raisin Ice Cream?? What about a recipe using rum extract, coconut extract, dark and golden raisins, maybe a few walnuts and some low fat almond milk??

  37. Amelia says

    Made this with my new ice cream maker last night…. super delicious! I half choc chips and half raisins and honestly I wish I’d just done full raisin!

  38. Caroline says

    Yum, this was a huge hit with the whole family last night! I used half&half (not vegan), 1/2 brown sugar, 1/2 sucanat, and no stevia. It was very creamy and almost too sweet because of the raisins. Next time I’ll cut the sugar and try the chocolate chip substitution.

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