For no reason at all, horchata popped into my head last week. It's not something I drink, like, ever, but I've had it a few times and I've always liked it's subtle cinnamon-y starch-y sweetness. So I made a trip to the local Mexican market in search of some horchata, scooped up a bottle and headed home. Only it turns out I bought horchata concentrate.
After a failed attempt at horchata hot chocolate, I started brainstorming different ideas. Then poof: Horchata Ice Cream. YES PLEASE. And since I pretty much can't eat ice cream unless it's loaded other delicious goodies, I decided to whip up some chewy oatmeal cookies to mix in. Oatmeal, cinnamon, horchata. Kinda meant to be.
The only option here was to use Jeni's ice cream recipe base. I've used it several times and not only does it just produce amazing silky smooth ice cream, it's also a reliable and easy recipe. I can have this in my ice cream maker about 30 minutes after making the base. Perfect for horchata craving emergencies. They're a real thing.
And extra bonus, the oatmeal cookie recipe produces a larger batch than necessary for the ice cream which means leftovers for snacking. It's the gift that keeps on giving.
Here's the recipe!
Chewy Oatmeal Cookie Horchata Ice Cream
Ingredients (Ice Cream)
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon corn starch
- 1 1/2 ounces cream cheese, softened (about 3 tablespoons)
- 1 1/4 cups heavy cream
- 1/2 cup horchata concentrate
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons light corn syrup
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
(Chewy Oatmeal Cookies)
- 1/2 cup (1 stick) butter, softened
- 2/3 cup brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
1. Make the cookies: Preheat oven to 350 degrees and line baking sheets with parchment or silicon mats and set aside.
2. In a big bowl using a wooden spoon (or in the bowl of a stand mixer fitted with a paddle attachment), cream together butter and brown sugar until light and fluffy. Add egg and vanilla extract and stir until well combined and thick and glossy. To the bowl, add flour, cinnamon, baking soda and salt. Mix well until a dough forms and no dry flour remains.
3. Portion dough, 2 tablespoons at a time, onto baking sheets. Neatness is not a necessity here as we'll be cooling and crumbling the cookies into the ice cream. Bake 10-12 minutes until cookies are set around the edges and lightly browned. Allow to cool completely on a wire rack.
4. Make the ice cream: Fill large bowl with ice and cold water, set aside. In another large bowl, whisk the cream cheese until smooth, set aside. In a small bowl, combine corn starch and 2 tablespoons of the milk, whisking until smooth and well combined. Set aside.
5. In a medium saucepan, combine remaining milk, cream, horchata concentrate, and corn syrup. Heat over medium-high heat until concentrate and sugar is fully dissolved, cooking about 4 minutes. Add in cinnamon and stir to dissolve. Off the heat, add the cornstarch mixture and stir to fully incorporate. Return to heat, add vanilla and cook for about one minute until mixture is thickened.
6. Gradually and carefully whisk the hot milk mixture into the cream cheese until smooth and lumps are gone. Whisk in salt. Transfer mixture to large plastic freezer bag, seal, and immerse in ice bath. Allow to sit until completely cooled, about 20 mins.
7. Strain the ice cream base into the ice cream machine and freeze according to manufacturer's instructions. When complete, begin layering with cookies, crumbling as you go. You won't use the whole batch of cookies so enjoy the rest separately. I made 4 layers, beginning and ending with the ice cream (but you can adjust based on the dimensions of your container). Allow to freeze until set, at least 4 hours.