Oatmeal cookie dough ice cream sandwiched between two browned butter oatmeal dark chocolate chunk cookies. What more do you need? The recipe start with these cookies, which yields approximately 2 dozen cookies. For this recipe, I’ll bake 2 of the cookies on a separate baking sheet and underbake them by a few minutes. This keeps them extra ooey and gooey and perfect for the ice cream.

For the ice cream, I use the Cuisinart ice cream maker. It’s super easy to use and I highly recommend it, except for the fact that it sometimes makes homemade ice cream a little TOO readily available. Aka my tastebuds love it, my waistline doesn’t.

Ingredients

For the oatmeal cookie dough ice cream:

• 1 cup whole milk
• ¾ cup granulated sugar
• Pinch of fine sea salt
• Pinch of cinnamon
• 2 cups heavy cream
• 1 tablespoon pure vanilla extract
• 2 underbaked cookies (note below), fully cooled, broken into small chunks

Directions

1. Bake the cookies according to directions, intentionally underbaking 2 of the cookies to reserve and use in the ice cream. I’ll bake two cookies on a small, separate cookie sheet and bake for 11-12 minutes instead of 14.
2. In a medium bowl, whisk together the milk, sugar, cinnamon, and salt until the sugar is dissolved. Whisk in the heavy cream and vanilla. Stir in the cookie pieces. Cover the bowl with plastic wrap and refrigerate overnight.
3. Freeze the ice cream maker bowl overnight so it’s ready to use the next day.
4. The following day, turn on the ice cream maker. Pour the mixture
   into the frozen freezer bowl and let mix until thickened, about 20 minutes. Transfer the ice cream to an airtight container (I normally use a glass tupperware that I can store in the freezer) and place in freezer 1-2 hours.
5. To assemble the sandwiches, scoop approximately 1 cup of ice cream between two of the cookies. Enjoy immediately.