Molasses Ice Cream with Oat Cookie Dough Chunks

Inspired by Creole Creamery, Recipe from Epicurious

3 oz. cream cheese, softened

½ cup light brown sugar, packed

1/3 cup light or mild molasses (use ¼ cup dark molasses and top it off with light corn syrup if necessary)

2 cups half and half

4 tablespoons (½ a stick) unsalted butter, softened

¼ cup plus 2 tablespoons dark brown sugar, packed

¼ cup white sugar

½ teaspoon pure vanilla extract

1 tablespoon milk

¼ cup flour

½ teaspoon ground cinnamon

Pinch salt

2/3 cup oats, (quick cooking or old fashioned), toasted in the oven

1.  Cream together butter and sugars.  Stir in vanilla and milk.  Sprinkle butter mixture with the flour, cinnamon, salt and oats and stir until combined.  Refrigerate until further use.

2.  In a blender, combine the cream cheese, brown sugar and molasses.  Blend until fully combined.  Slowly pour in the half and half and blend until combined.  Chill for one hour in the refrigerator.  Freeze in an ice cream maker and process according to the manufacturer’s directions.  In the last minute of churning, chunk the oatmeal cookie dough into the ice cream in small, ½ teaspoon to full teaspoon pieces.  Eat immediately and freeze the rest for later.

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