Condensed milk ice cream with homemade oatmeal cookies

Votes: 1

Time: 12 o'clock.
Complexity: easily
Quantity: 10 - 12 sandwiches

Enjoy your childhood favorite, oatmeal cookie milk, in the form of an ice cream sandwich. Oatmeal is found in both the cookies and the ice cream itself, and you don't even need an ice cream maker to make it. Simply mix oat milk with whipped cream and let it set in the freezer. Meanwhile, bake an even number of homemade oatmeal cookies. Once they're completely cool, sandwich a scoop of ice cream between two cookies, let them set again in the freezer, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups rolled oatmeal with bran for muesli
2 pitted dates, chopped
1 can (400 g) of condensed milk with sugar
2 cups heavy cream
1/4 cup granulated sugar
3/4 cup premium flour
1 teaspoon ground cinnamon
1 teaspoon coarse salt
0.5 tsp of soda
3/4 cup dark brown sugar
110 g unsalted butter, room temperature
1/4 cup honey
1 tbsp vanilla extract
1 large egg, room temperature
2/3 cup raisins

Ingredient Substitution Suggestions

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Recipes with similar ingredients: condensed milk, cream, eggs, rolled oats, dates, raisin, cinnamon

Cooking the dish according to the recipe:

In a blender, pulse 3/4 cup of rolled oats until finely ground, starting on low speed and gradually increasing to high. Add the dates, 1/4 teaspoon of salt, and 2 cups of cold water and blend until smooth and thick. Add the condensed milk and blend again. Transfer to a large bowl.
In a bowl, beat the cream with granulated sugar until stiff peaks form. Fold one-third of the whipped cream into the oat mixture until smooth and light. Fold in the remaining whipped cream until fully incorporated.

Transfer the mixture to a 9x13-inch (22x32cm) pan, wrap tightly in plastic wrap, and freeze until firm but still pliable, about 3 hours; the ice cream should hold its shape and can be pressed between two cookies without breaking.
Position the oven rack in the middle position and preheat to 190°C. Line a rimmed baking sheet with parchment paper.
In a small bowl, combine the flour, cinnamon, salt, and baking soda. In a large bowl, beat the brown sugar and butter with a mixer on medium speed until light and fluffy, about 3 minutes. Add the honey, vanilla extract, and egg and beat on high speed until creamy, about 3 more minutes. Add the flour mixture and mix on low speed until combined. Add the remaining 1 3/4 cups oats and mix on low speed. Fold in the raisins.
Place 12 1/2 oz (30 g) balls of dough onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Bake until spread and golden brown, 9 to 11 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly before baking the remaining cookies.
Ice cream sandwiches

Scoop 1/3 cup ice cream and sandwich it between two cookies; repeat with the remaining ice cream and cookies. Transfer the sandwiches to a rimmed baking sheet, wrap in plastic wrap, and freeze for at least another 8 hours before serving.

Categories:

recipe / Recipes for children's dishes / Healthy eating / Dishes rich in fiber / Summer dishes / Breakfast / Desserts / Cookie / Ice cream, sorbets / Breakfast cereals, granola, muesli / Food Network - recipes

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