Updated: August 3, 2026
If there’s one homemade ice cream I make over and over again, it’s this Oatmeal Cream Pie Ice Cream. I originally made it just for fun because a friend of mine absolutely loved Little Debbie Oatmeal Creme Pies, and it quickly became one of our favorite desserts. The creamy vanilla ice cream, hints of brown sugar, and soft oatmeal cream pie pieces create an easy no-churn ice cream that’s rich, nostalgic, and the perfect dessert.
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Why You’ll Love This Recipe
- No ice cream maker required.
- Ready for the freezer in just 15 minutes.
- This tastes very close to the Blue Bell store-bought ice cream. Packed with soft oatmeal cream pie pieces in every bite.
- Rich vanilla ice cream with delicious oatmeal flavors and hints of brown sugar.
- Stays soft and scoopable thanks to the marshmallow filling inside the oatmeal cream pies.
Ingredients
Below you will find a list of ingredients. Detailed measurements can be found in the recipe card below:
- Heavy Cream – The heavy whipping cream whips into stiff peaks, creating the light, creamy ice cream base without needing an ice cream machine.
- Vanilla Bean Paste – Vanilla bean paste adds a richer vanilla flavor and beautiful specks throughout the ice cream. You can substitute pure vanilla extract if needed.
- Light Brown Sugar – Brown sugar adds warm caramel notes and gives the ice cream the same cozy flavor you’d expect from homemade oatmeal cookies.
- Sweetened Condensed Milk – Sweetened condensed milk sweetens the ice cream while creating its signature smooth, velvety texture.
- Oatmeal Cream Pies – Soft oatmeal cream pies are the star ingredient, adding chewy oatmeal cookies and creamy marshmallow filling throughout every scoop.
How to Make Oatmeal Cream Pie Ice Cream
Below you will find step-by-step photos and directions on how to make yummy ice cream. More details can be found in the recipe card below:
STEP 1: Whip the Ice Cream Base – In a large mixing bowl, combine the heavy cream, vanilla bean paste, and light brown sugar. Using an electric hand mixer, beat on medium speed for 3-5 minutes, or until stiff peaks form.
STEP 2: Fold Everything Together – Cut the oatmeal cream pies into bite-sized pieces, using a mix of larger and smaller chunks for the best texture. Add the chopped cream pies and sweetened condensed milk to the whipped cream, then gently fold everything together with a silicone spatula or mix on low speed until fully combined. Be careful not to overmix, as you want to keep the whipped cream light and airy.
STEP 3: Freeze the Ice Cream – Transfer the mixture to a 9 x 5-inch loaf pan and smooth the top. Sprinkle with a few extra oatmeal cream pie pieces if desired, then cover tightly with plastic wrap. Freeze for 6-8 hours, or until the center is firm.
STEP 4: Scoop and Serve – Once frozen, scoop the ice cream into bowls or cones and enjoy! Thanks to the marshmallow filling in the oatmeal cream pies, this ice cream stays soft and creamy, making it easy to scoop straight from the freezer.
Substitutions & Variations
- Use vanilla extract instead of vanilla bean paste.
- Try cream cheese. Beat 4 ounces of softened cream cheese into the condensed milk for an extra creamy cheesecake-inspired version.
- Add cinnamon. A teaspoon of ground cinnamon complements the soft oatmeal cookies beautifully.
- Mix in caramel. Swirl caramel sauce throughout the ice cream before freezing.
- Chocolate lovers can fold in mini chocolate chips or drizzle melted chocolate between layers.
- Turn it into ice cream sandwiches by placing scoops between two oatmeal cream pies.
Ice Cream Making Tips
- Beat the heavy cream until stiff peaks form. Under-whipped cream won’t create the proper texture.
- Fold the condensed milk in gently to preserve the air you’ve whipped into the cream.
- Cut the oatmeal cream pies into relatively small pieces so they’re easier to scoop.
- Mixing both large and small cookie pieces creates the perfect texture in every bite.
- Brown sugar is the secret ingredient that gives this ice cream subtle oatmeal cookie flavor throughout.
- The marshmallow filling won’t freeze completely solid, so this ice cream stays soft enough to scoop straight from the freezer.
- Cover tightly with plastic wrap to help prevent freezer burn.
- Store in the freezer for up to 2 months.
More Ice Cream Recipes
If you love easy homemade ice cream recipes, be sure to try another sweet treat below:
- Praline Ice Cream
- French Vanilla Ice Cream
- Peach Cobbler Ice Cream
- Eggnog Ice Cream
- Lavender Ice Cream
FAQ
Can I use vanilla extract instead of vanilla bean paste?
Absolutely. Use 1 teaspoon of pure vanilla extract in place of the vanilla bean paste.
How long does homemade ice cream last?
Stored tightly covered, this ice cream stays fresh in the freezer for up to two months.
Why is my ice cream soft?
The marshmallow filling inside the oatmeal cream pies doesn't freeze completely solid, giving this recipe a softer texture that's easy to scoop.
Can I make this ahead of time?
Definitely. I often make it the night before serving so it's fully set and ready to enjoy.
Recipe Card
Oatmeal Cream Pie Ice Cream
Ingredients
- 2 cups Heavy Cream
- 1 tsp Vanilla Bean Paste
- ⅓ cup Light Brown Sugar
- 14 oz Sweetened Condensed Milk
- 4 Oatmeal Cream Pies
Instructions
- In a large mixing bowl, combine the heavy cream, vanilla bean paste, and light brown sugar. Using an electric hand mixer, beat on medium speed for 3–5 minutes, or until stiff peaks form.
- Cut the oatmeal cream pies into bite-sized pieces. Add the chopped cream pies and sweetened condensed milk to the whipped cream. Using a silicone spatula or the mixer on low speed, gently fold everything together until fully incorporated, being careful not to deflate the whipped cream.
- Transfer the mixture to a 9 x 5-inch loaf pan and spread it into an even layer. Sprinkle additional chopped oatmeal cream pie pieces over the top, if desired. Cover tightly with plastic wrap and freeze for 6-8 hours, or until the center is firm.
- Scoop the ice cream into bowls or cones and enjoy immediately. Store any leftovers tightly covered in the freezer for up to 2 months. Enjoy!
Notes
- Don’t overmix: Once you add the sweetened condensed milk and oatmeal cream pie pieces, gently fold everything together or mix on low speed to keep the whipped cream light and airy.
- Whip to stiff peaks: The heavy cream should hold its shape before adding the remaining ingredients to ensure a creamy, scoopable texture.
- Use a mix of cookie sizes: Cut half of the oatmeal cream pies into larger chunks and half into smaller pieces so every bite has great texture.
- Keep the pieces bite-sized: Cutting the cream pies too large can make the finished ice cream difficult to scoop.
- Brown sugar adds flavor: The light brown sugar gives the ice cream warm, caramel-like notes that mimic the flavor of homemade oatmeal cookies.
- Freeze until firm: Most freezers need 6-8 hours, but freezing overnight works well if you want to make it ahead of time.
- Prevent freezer burn: Press plastic wrap directly against the surface of the ice cream before covering the pan to help keep it fresh.
- Storage: Store tightly covered in the freezer for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this Oatmeal Cream Pie Ice Cream, I’d absolutely love to see it! Tag @elicitfolio on Instagram so I can share your beautiful creations. Don’t forget to follow along on Pinterest for even more homemade ice cream recipes, and leave a comment below letting me know what flavor you’d love to see next. Your ideas often inspire the next recipe coming out of my kitchen!
