Oatmeal Cream Pie Ice Cream

There are few things more comforting on a warm day than a scoop of homemade ice cream, and this oatmeal cream pie ice cream captures all the nostalgic flavors of the classic treat. Creamy and spiced with cinnamon, studded with soft bits of cookie, it became an instant favorite in my house the very first time I made it. If you love those childhood lunchbox desserts, you will truly crave this frozen version.

My kids now ask for this every birthday ever since we mixed up a batch to cool off after a backyard cookout. I promise the smiles around the table are worth every minute.

Ingredients

• Heavy cream: brings richness and creates that luscious mouthfeel look for fresh cream when possible
• Whole milk: rounds out the base and provides smoothness try to use whole milk instead of low fat for the best result
• White sugar: boosts sweetness and helps with smooth texture choose pure cane sugar
• Light brown sugar: adds caramel-like depth and warmth make sure it is fresh and soft for easy blending
• Ground cinnamon: lifts it with gentle spice fresh cinnamon gives the flavor an extra pop
• Kosher salt: balances the sweetness and deepens each bite use a clean salt without additives
• Vanilla extract: ties all the flavors together pick a real vanilla extract for best aroma
• Oatmeal cream pies: bring the chewy magic and nostalgic flavor choose the regular size and chop evenly so every bite has a chunk

Step-by-Step Instructions

Make the Base:

Whisk the cream, milk, white sugar, light brown sugar, ground cinnamon, kosher salt, and vanilla extract together in a large bowl until the sugar dissolves and everything looks creamy and blended. Take a minute to scrape the sides and ensure there are no sugar lumps—it should be smooth.

Chill and Churn:

Pour this mixture straight into your ice cream maker. Churn according to your machine’s instructions until you see the base thicken. It will look like soft serve and should be creamy but not rock hard.

Add the Cookie Chunks:

While the ice cream is finishing churning or immediately afterward, scoop it in layers into a freezer-safe container. After every scoop, sprinkle on a handful of chopped oatmeal cream pies. Repeat this layering until both are used up. Gently stir just enough to distribute those chewy cookie pieces.

Freeze Right:

Place your container in the freezer and let the ice cream firm up until you are ready to scoop and serve. In a pinch, you can spoon soft serve right away, but an extra hour in the freezer gives the best texture.

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The cinnamon in this recipe is my absolute favorite part. It lifts every bite and brings a cozy warmth to the frozen cream. I remember my son sneaking extra cookie pieces while I was mixing them in, which is now a running joke in our kitchen whenever we make this ice cream.

Storage Tips

Store your ice cream in a tightly sealed container in the coldest part of your freezer. If possible, press a piece of wax paper over the surface before closing the lid. This helps prevent ice crystals and keeps each scoop creamy for up to a month.

Ingredient Substitutions

If you do not have oatmeal cream pies on hand, you can use soft oatmeal cookies with a bit of vanilla frosting spread between them. For a dairy-free version, swap in coconut cream and a plant-based milk, but note the base will be softer. You can add a dash more cinnamon or a swirl of caramel for extra indulgence.

Serving Suggestions

For a fun treat, serve scoops in between two extra oatmeal cookies to make ice cream sandwiches. I also like to offer a sprinkle of cinnamon on top or a drizzle of warm caramel sauce for extra decadence. This recipe makes an excellent topper for baked apples as well.

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Cultural Notes

Oatmeal cream pies are a beloved snack in many American lunchboxes and date back to the early 1960s. Turning them into ice cream is a new spin, but one rooted in that same sense of comfort and childhood nostalgia. I love seeing the look of surprise when guests taste something so familiar in such a new way.

Recipe Questions & Answers

→ Can I use homemade oatmeal pies instead of store-bought?

Yes, homemade oatmeal pies work well and will provide a fresh, soft texture within the ice cream. Just ensure they’re cooled fully before folding into the frozen base.

→ Do I need an ice cream maker for this?

Using an ice cream maker achieves the smoothest texture, but you can try the no-churn method by folding whipped cream with the other ingredients, then freezing until set.

→ Can I add nuts or raisins for extra texture?

Absolutely! Chopped pecans, walnuts, or raisins make delicious additions. Fold them in along with the cookie pieces before freezing.

→ What’s the best way to store leftovers?

Keep ice cream in an airtight, freezer-safe container. Press parchment or plastic wrap to the surface to help prevent ice crystals.

→ How can I prevent the cookie pieces from getting too hard?

Using soft and chewy oatmeal pies helps. If using homemade or drier cookies, consider lightly soaking them in milk before adding.