Oatmeal Cookie Dough No-Churn Ice Cream

You guys.  I can't even.  No words.

I'm all tongue twisted today.  I tried to come up with a clever story or anecdote to accompany this ice cream recipe.

It's so darn hot everywhere, maybe a story about how Europeans seem to hate air conditioning?  Nah. Too whiny.

Today is the first day of summer break for my kiddos.  Summer, ice cream, perfect partners, right?  Meh.  It's been done.

Nothing is ringing true with me today.  So let's just get on with it, okay?  Because who doesn't love maximum awesomeness with minimum input?  And that's just what I have for you today.  Chewy oatmeal cookie dough bits studded with chocolate chips- check.  Sweet cinnamon ice cream that can be whipped up (literally) in minutes- double check.  The hardest part is waiting the four hours for the freezer to work its magic.  But I won't tell anyone if you decide you just can't wait that long.

Oatmeal Cookie Dough No-Churn Ice Cream
Makes 1 1/2 to 2 quarts.  Ice cream base very slightly adapted from Half Baked Harvest.
For the printable recipe, click here. 

You can really play with this recipe a lot.  Love chunks and bits in your ice cream?  Go for it.  Peanut butter cups?  Yes, please!  I'm dreaming of salty toffee bits swirled with caramel in vanilla.  Or you can be simple and traditional with a very vanilla base and lightly sweetened strawberries.  And no ice cream maker is needed.  I think that's the best part.  This recipe really is genius.

For the oatmeal cookie dough:
3 tbs butter, softened
1/4 cup plus 1 tbs packed brown sugar
2 tbs cane sugar
1 tbs heavy cream
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup all purpose flour
1/2 cup plus 2 tbs old fashioned oats (not quick cooking)
1/4 cup mini chocolate chips

For the cinnamon ice cream base:
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 tbs vanilla extract
3/4 tsp cinnamon

To make the cookie dough, beat the butter, brown sugar and cane sugar in a medium bowl until the sugar dissolves.  Stir in the heavy cream and vanilla.  Add the cinnamon, nutmeg and flour to the bowl and stir to fully incorporated.  Mix in the oats and chocolate chips. Place the cookie dough in a refrigerator safe container with a lid and refrigerate for at least 30 minutes.

In the meantime, place all of the ingredients for the ice cream base into the bowl of a mixer.  Whip on medium high speed until stiff.

Remove the cookie dough from the refrigerator.  Break it into random sized pieces 1/2 inch to 1 inch in diameter.  Gently stir the cookie dough bits into the ice cream base.  Transfer the ice cream into a freezer safe container.  Freeze until solid, about 4 hours.  To serve, leave the ice cream out for a few minutes to soften before scooping.