Oatmeal ice cream with vanilla and oatmeal cookie crumbs
4 servings
60 minutes
Oatmeal ice cream with vanilla and oatmeal cookie crumbs is a refined dessert inspired by European culinary traditions. This delicate treat combines a creamy base, the aroma of vanilla, and the crunchy texture of oatmeal cookies. Oats give the ice cream a light nutty note, while the addition of agave syrup enhances its natural sweetness. The recipe's history begins with culinary experiments aimed at combining healthy grains with a beloved dessert. Its soft, rich flavor pairs perfectly with a cup of coffee or can be enjoyed on its own. Oatmeal ice cream is especially valued for its creamy texture and balanced sweetness, making it an excellent choice for those seeking something special in the world of cold desserts.
1
Spread the oats on a baking tray lined with parchment paper. Bake the oats in a preheated oven at 170 degrees for 5-10 minutes. Stir the oats occasionally to prevent burning and ensure the future ice cream doesn't taste bitter.
- Oat flakes: 0.5 glass
2
Dissolve the starch in half a glass of milk, leave it.
- Cornstarch: 4 teaspoons
- Milk 3.2%: 3 glasss
3
In a small saucepan, combine the remaining milk, cream, sugar, salt, and agave syrup; mix and bring to a boil. Add the oats and cook for 15-20 minutes until the oats are ready. Strain the mixture to remove the oats and return it to heat; add the contents of the vanilla pod and bring it close to a boil. Pour in the starch milk and cook over medium heat while stirring constantly until thickened. Remove from heat; add cream cheese and mix until smooth. Cool to room temperature and then refrigerate overnight.
- Milk 3.2%: 3 glasss
- Cream 30%: 1 glass
- Sugar: 0.7 glass
- Salt: pinch
- Agave syrup: 1 tablespoon
- Oat flakes: 0.5 glass
- Vanilla pod: 1 piece
- Cornstarch: 4 teaspoons
- Cream cheese: 50 g
4
Pour into the ice cream maker and freeze according to the instructions. In the last minutes of freezing (when the ice cream pulls away from the walls of the freezer), add the pre-crushed oatmeal cookies. Transfer the finished ice cream to a clean container and place in the freezer for at least 4 hours to set.
- Oatmeal cookies: 50 g
5
If you don't have a freezer, immediately pour the ice cream into a container and place it in the freezer. Stir the contents of the container every 20-30 minutes until fully frozen. Sprinkle with cookie crumbs just before tasting.
- Oatmeal cookies: 50 g