Cold Stone Inspired Oatmeal Raisin Cookie Batter Ice Cream (No Cook)

User Reviews

5

57 reviews
Excellent
  • Prep Time

    2 mins

  • Cook Time

    30 mins

  • Total Time

    32 mins

  • Servings

    8 servings

  • Calories

    378 kcal

  • Course

    Dessert

  • Cuisine

    American

Cold Stone Inspired Oatmeal Raisin Cookie Batter Ice Cream (No Cook)

This no-cook ice cream mimics Cold Stone's oatmeal raisin cookie batter flavor by blending half and half, milk, brown sugar, vanilla, white cake mix, oats, raisins, and cinnamon. It results in a creamy, spiced base studded with chewy raisins and oats, capturing the taste and texture of cookie batter transformed into ice cream.

Description

The recipe starts by combining brown sugar, oats, raisins, and cinnamon, which bring sweetness, texture, and warm spice. This dry mix is folded into a liquid base of milk, half and half, vanilla, and white cake mix to produce a creamy batter reminiscent of cookie dough. The mixture is then processed in an ice cream maker according to manufacturer's instructions and frozen for at least four hours to firm up.

The flavor highlights the characteristic elements of oatmeal raisin cookie dough with the chewiness of oats and bites of sweet raisins balanced by cinnamon's mild spice. The cake mix adds a subtle cakey undertone enhancing the dessert’s body without the need for cooking or traditional churning ingredients.

This ice cream offers a convenient way to recreate cookie dough flavors at home with common ingredients and an ice cream maker, skipping the baking step entirely. It pairs well with simple toppings or can be enjoyed on its own as a nostalgic dessert.

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Ingredients

Servings
  • 2 cups half and half
  • 1 cup milk This is what we have on hand for our toddler, use any milk you may have, even non-fat, 2%
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla
  • 3/4 cup white cake mix
  • 1/2 cup oats regular
  • 1/2 cup raisins
  • 2 teaspoons cinnamon

Instructions

  1. Mix the brown sugar, oats, raisins and cinnamon in a bowl together.
  2. Mix the milk, cream and cake mix together, then add in the dry oat mixture until well combined.
  3. Put in ice cream maker and make to your machine's specifications.
  4. Freeze for at least 4 hours, preferably overnight.

Notes

  • Use any type of milk you have available; non-fat or reduced fat also work.
  • Freeze the ice cream for at least 4 hours, preferably overnight, for best texture.
  • The recipe is adapted from Food.com but customized here; no cooking required.

Nutrition Information

Show Details
Calories 378kcal (19%) Carbohydrates 68g (23%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 24mg (8%) Sodium 385mg (16%) Potassium 261mg (6%) Fiber 1g (4%) Sugar 35g (70%) Vitamin A 245IU (5%) Vitamin C 1.1mg (1%) Calcium 228mg (23%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 378 kcal

% Daily Value*

Calories 378kcal 19%
Carbohydrates 68g 23%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 385mg 16%
Potassium 261mg 6%
Fiber 1g 4%
Sugar 35g 70%
Vitamin A 245IU 5%
Vitamin C 1.1mg 1%
Calcium 228mg 23%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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5

57 reviews
Excellent

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