Ice cream is one of our favorite desserts during the summer despite the messy little toddler arms covered in melted drips of ice cream. They are even more popular with the chef in the kitchen (that would be lil’ old me) when I don’t have to turn on the stove and heat up the kitchen at all! This delicious bowl of ice cream you see above is no cook and egg free Oatmeal Raisin Cookie Batter Ice Cream! Ready to churn in just 2 minutes and taste’s like you are licking the bowl of Cold Stone’s oatmeal raisin cookie batter ice cream! How can you beat that?
Making ice cream can seem daunting or expensive. Granted the ingredients (mostly the heavy cream) are not inexpensive but the flavors you can make at home will win you over! If you ever want to have a bit of ice cream inspiration you can always head over to my business page where you can see all of the Ice Cream Flavors I make for my clients. I dare you to find most of those in your grocery store! 🙂
When it comes to equipment to make your ice cream there are a huge number of options. I have three ice cream makers (of course I have a ton of kitchen gadgets, my friends joke my house looks like a Williams-Sonoma store that collided with a Toys R Us) including a fancy gelato maker, a standalone Cuisinart and a Kitchenaid Stand Mixer attachment. For purely lazy reasons alone I usually use my fancy gelato maker because it is self freezing and I don’t have to stash a bowl in the freezer. I’ve even seen some awesomely creative people make ice cream with bags of salt and ziploc bags of custard shaken together. Either way, if you have an interest in ice cream just do a quick Google search and you’ll find a great tool at your disposal. Most of my clients who would ask for my recommendation ended up buying the Cuisinart one.
Mix the brown sugar, oats, raisins and cinnamon in a bowl together.
Mix the milk, cream and cake mix together.
Add in the dry oat mixture until well combined. Put in ice cream maker and make to your machine’s specifications. Freeze for at least 4 hours, preferably overnight.
Cold Stone Inspired Oatmeal Raisin Cookie Batter Ice Cream (No Cook)
- Yield: 8 servings
- Prep Time: 2 minutes
- Cook Time: 30 minutes
- Total Time: 32 minutes
- Course: Dessert
- Cuisine: American
- Author: Dinner, then Dessert
- 2 cups half and half
- 1 cup 2% milk (This is what we have on hand for our toddler, use any milk you may have, even non-fat)
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 3/4 cup white cake mix
- 1/2 cup regular oats
- 1/2 cup raisins
- 2 teaspoons cinnamon
Note: click on times in the instructions to start a kitchen timer while cooking.
- Mix the brown sugar, oats, raisins and cinnamon in a bowl together.
- Mix the milk, cream and cake mix together, then add in the dry oat mixture until well combined.
- Put in ice cream maker and make to your machine's specifications.
Freeze for at least 4 hours, preferably overnight.
Adapted heavily from Food.com
Yield: 8 servings, Amount per serving: 378 calories, Calories: 378g, Carbohydrates: 68g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 385mg, Potassium: 261mg, Fiber: 1g, Sugar: 35g, Vitamin A: 245g, Vitamin C: 1.1g, Calcium: 228g, Iron: 1.6g
All images and text © for Dinner, then Dessert.
Not a fan of raisins? I have made this ice cream with peanut butter chips instead. Also chocolate chips of course! If you would make it in a cookie you could substitute it in here easily too! For the holidays last year I swapped out raisins for cranberries and the cinnamon for pumpkin pie spice. CRAVEABLE!
Psst…want something chocolatey instead? Check out my Super Dark Chocolate Stracciatella Ice Cream 🙂 You can thank me later!