Say hello to my new obsession!!

I became super obsessed with Oatmeal Lattes from How Sweet Eats, I mean eating them everyday, sometimes twice a day for over a month obsessed…. and as it is summer eating hot oatmeal when it’s stinking hot is not always great.

So…. I turned them into ice cream!!!!

It took me a couple of attempts to get it right but it was so worth it!

It packs a strong coffee punch and the oatmeal adds great texture to the creamy ice cream.

Since this has coffee and oats in it that means it’s breakfast right?? I think this is acceptable to eat for breakfast.

The recipe makes a big batch, so big that I had to churned it in two batches because it was too much for my ice cream machine, but a big batch is needed with this ice cream it is amazing straight up in a bowl, or in my case straight out of the container…. whoops.

It would be great with chocolate fudge sauce or ice magic! Have you had ice magic?? it was my favorite as a kid, maybe I need to go buy some to have with this ice cream…. oatmeal mocha ice cream anyone??

I hope you try this ice cream, I would love to hear your thoughts. It really is amazing and if you haven’t tried Jessica’s oatmeal latte’s please do they are incredible!!

Oatmeal Latte Ice Cream



  • 1 cup of oats
  • 2 and 1/4 cups whole milk
  • ¼ teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla essence
  • 4 shots of espresso

Ice Cream Base

  • 2 cups heavy cream
  • ½ cup milk
  • 4 eggs
  • 1 cup sugar



Place oats, milk, salt and cinnamon in a saucepan, cook over medium heat until creamy and milky. Remove from the heat and stir in the brown sugar and vanilla. Pour into a large container with a lid and pour in the espresso, mix well and set aside.

Ice Cream Base

Place the milk and cream in a saucepan and heat over medium low heat for 15 minutes or until just bubbling.

Meanwhile place the eggs in a large bowl and beat with a mixer until light and fluffy, slowly add the sugar while beating, make sure you beat the sugar in well before adding more.

Once the milk and cream is just bubbling, very slowly add it to the egg mix to temper them, continue beating the whole time.

Once all cream mix is incorporated return the mixture to the saucepan and heat until bubbles just start to appear at the edges.

Pour the ice cream mix into the container with the oatmeal and mix well. Refrigerate overnight.

Churn per your ice cream machine, I had to churn mine in two batches. Once churned place in the freezer for 2-4 hours the scoop into cones or bowls and enjoy!

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