Condensed milk ice cream with homemade oatmeal cookies

Ingredients:

• 2.5 cups rolled oatmeal with bran for muesli
• 2 pitted dates, chopped
• 1 can (400 g) of condensed milk with sugar
• 2 cups heavy cream
• 1/4 cup granulated sugar
• 3/4 cup premium flour
• 1 teaspoon ground cinnamon
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 3/4 cup dark brown sugar
• 110 g unsalted butter, room temperature
• 1/4 cup honey
• 1 tbsp vanilla extract
• 1 large egg, room temperature
• 2/3 cup raisins

Preparation:

1. In a blender, pulse 3/4 cup of rolled oats until finely ground, starting on low speed and gradually increasing to high. Add the dates, 1/4 teaspoon of salt, and 2 cups of cold water and blend until smooth and thick. Add the condensed milk and blend again. Transfer to a large bowl.
2. In a bowl, beat the cream with granulated sugar until stiff peaks form. Fold one-third of the whipped cream into the oat mixture until smooth and light. Fold in the remaining whipped cream until fully incorporated.
3. Transfer the mixture to a 9x13-inch (22x32cm) pan, wrap tightly in plastic wrap, and freeze until firm but still pliable, about 3 hours; the ice cream should hold its shape and can be pressed between two cookies without breaking.
4. Position the oven rack in the middle position and preheat to 190°C. Line a rimmed baking sheet with parchment paper.
5. In a small bowl, combine the flour, cinnamon, salt, and baking soda. In a large bowl, beat the brown sugar and butter with a mixer on medium speed until light and fluffy, about 3 minutes. Add the honey, vanilla extract, and egg and beat on high speed until creamy, about 3 more minutes. Add the flour mixture and mix on low speed until combined. Add the remaining 1 3/4 cups oats and mix on low speed. Fold in the raisins.
6. Place 12 1/2 oz (30 g) balls of dough onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Bake until spread and golden brown, 9 to 11 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly before baking the remaining cookies.

7. Ice cream sandwiches

   
   Scoop 1/3 cup ice cream and sandwich it between two cookies; repeat with the remaining ice cream and cookies. Transfer the sandwiches to a rimmed baking sheet, wrap in plastic wrap, and freeze for at least another 8 hours before serving.