Oatmeal Cream Pie Ice Cream

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Oatmeal Cream Pie Ice Cream

This easy Oatmeal Cream Pie Ice Cream is made with heavy cream, sweetened condensed milk, vanilla bean paste, brown sugar, and soft oatmeal cream pies for a rich, creamy no-churn dessert. Every scoop is filled with chewy oatmeal cookie pieces and marshmallow filling, creating the perfect nostalgic sweet treat with delicious hints of brown sugar.

Prep Time15

Freeze Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings:

Calories: 853kcal

Author: Ebony Robinson

Ingredients

2 cups Heavy Cream
1 tsp Vanilla Bean Paste
⅓ cup Light Brown Sugar
14 oz Sweetened Condensed Milk
4 Oatmeal Cream Pies

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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.

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