Maple Oatmeal Raisin Ice Cream
Prep time
Cook time
Total time
Recipe type: Ice Cream
Serves: 6
  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 ¼ cup heavy cream
  • ⅓ cup white sugar
  • ¼ cup brown sugar
  • 3 tablespoons maple syrup
  • ¼ teaspoon cinnamon
  • ¼ tsp. and one pinch salt
  • 3 tablespoons cream cheese
  • ½ cup toasted rolled oats, lightly processed
  • *sweetened raisins
  • ½ cup raisins
  • ¼ cup water
  • 2 tablespoons sugar
  1. In one small bowl, whisk together ¼ cup of milk and the cornstarch
  2. Place the 3 tablespoons of cream cheese in a bowl and set aside.
  3. Open plastic bag with edges folded over set over an ice bath
  4. In a 4-quart saucepan, add the remaining milk, heavy cream, sugars, maple syrup and salt. Whisk together until somewhat incorporated
  5. Over medium high heat, cook the mixture until it comes to a rolling boil. Then let boil for 4 minutes.
  6. Pour in the cornstarch slurry and the oatmeal and mix well. Bring back to a boil and cook for 2 more minutes then remove from heat. Stir frequently so the oatmeal gets fully incorporated.
  7. With your small measuring cup, scoop out about ¼ cup or more of the hot mixture and pour into the cream cheese bowl. Mix very well and then pour it back into the main pot. Stir well until thick.
  8. Pour the hot cream into the plastic bag over the ice bath. Let sit for at least 30 minutes or until completely cold. If you don't want to freeze right away, you can also put the plastic bag in your fridge for up to 3 days.
  9. For the Sweetened Raisins: Soak the water and raisins in the unheated saucepan for about 15 minutes. Add the sugar and cook over medium-low heat. Stir frequently to prevent burning, until most of the water/syrup has been absorbed - about 5-7 minutes. Remove from the heat, drain out remaining liquid and let cool.
  10. Freezing: freeze according to your ice cream makers instructions and add the raisins 2 minutes before it's finished. I had to break them apart with my hands first so they wouldn't form a big raisin clump.
Recipe by A Sue Chef at