Good Morning America Recipes

Coolhaus' Yogurt & Berries Ice Cream + Oatmeal Raisin Cookie Sandwich

Exclusive Recipe

PHOTO: Coolhaus Good Morning America berry yogurt and oatmeal raisin cookies ice cream sandwich.
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Ice cream company Coolhaus teamed up with "Good Morning America" to create an exclusive ice cream flavor. Check out our creation below of a Yogurt & Berries Ice Cream + Oatmeal Raisin Cookie Sandwich.


  • For the Yogurt & Berries Ice Cream:
  • 2 cups whole milk
  • 8 large egg yolks
  • 1 cup heavy cream
  • 1 1/4 cups granulated sugar
  • 2 cups full-fat plain Greek yogurt (such as Fage or Chobani)
  • 3/4 cup hulled and sliced fresh or frozen strawberries (Earthbound Farm and Safeway Organic are good frozen brands)
  • 3/4 cup fresh or frozen raspberries
  • 3/4 cup fresh or frozen blueberries
  • 1 cup granulated sugar
  • For the Oatmeal Raisin Cookies:
  • 2 sticks (16 tablespoons) unsalted butter
  • 2 cups packed light brown sugar
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon natural vanilla extract
  • 2 cups sifted pastry flour, or 1 3/4 cups sifted all-purpose flour plus
  • 1/4 cup sifted cake flour (sift before measuring)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup raisins
  • Cooking Directions

    For the Oatmeal Raisin cookies: Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes. Pour cooled butter into a large bowl. Add sugar and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.

    Mix dries: In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Mix in oats and raisins. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

    Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper.

    Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets. Bake for 12 to 14 minutes, or until edges are light brown and centers are still wet -- don't overbake. Immediately transfer cookies to a cooling rack. Cool for 1 hour before serving.

    For the Yogurt & Berries Ice Cream: Make base: In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

    Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.

    When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you've got the right consistency.) Add yogurt to base and mix well. Pour into a clean airtight container and refrigerate for 12 to 24 hours.

    Excerpted from the COOLHAUS ICE CREAM BOOK 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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