Oatmeal Cookie Latte Ice Cream


I tried this ice cream flavor at Two Roosteres in Raleigh, NC and knew I had to come home and try to recreate it!

Oatmeal Cookie Latte Ice Cream
Prep Time:
20 mins
Cook Time:
25 mins
Freeze Time:
4 hrs
Cool Time:
8 hrs 30 mins
Additional Time:
15 mins
Total Time:
13 hrs 30 mins
1 quart ice cream


Oatmeal Cookies:

  • ¼ cup unsalted butter, at room temperature

  • ¼ cup white sugar

  • ¼ cup dark brown sugar

  • 1 large pinch kosher salt

  • 1 large egg

  • ¾ cup old-fashioned oats

  • ½ cup unbleached all-purpose flour

  • 2 tablespoons unbleached all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon ground cinnamon

Ice Cream:

  • ½ cup old-fashioned oats

  • 2 ½ cups whole milk

  • 1 cup heavy cream

  • ¾ cup granulated sugar

  • 1 large pinch kosher salt

  • ½ cup coffee beans, coarsely ground


  1. Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.

  2. Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.

  3. Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.

  4. Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.

  5. Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.

  6. For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.

  7. Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.

  8. Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.

  9. Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.

  10. Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.

Nutrition Facts (per serving)

420 Calories
21g Fat
54g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 420
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 62%
Cholesterol 87mg 29%
Sodium 277mg 12%
Total Carbohydrate 54g 19%
Dietary Fiber 2g 7%
Protein 7g
Potassium 291mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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