This No Churn Caramel Oatmeal Cream Pie Ice Cream is kinda sorta a wonder of the world.
One you can enjoy in the comfort of your own home without a bunch of tourists snapping photos of you. Unless you’re into that kinda thing.
Otherwise, rejoice! – because this ice cream is made without an ice cream maker and tastes every bit as rich and creamy as the store-bought or ice cream parlor kinds. Only I guarantee they don’t have any flavor near as awesome as this one!
If you follow me on Facebook (which hi, you totally should!) you would have seen that I posted a Facebook Live video of myself making no-churn ice cream last week. If you haven’t seen it, pop on over to my page, find the Videos tab on the left, and click the Homemade No-Churn Ice Cream one! Then prepare to be amazed by both my culinary prowess and my acting chops. Quick, someone call Hollywood! I’m destined to play the funny fat girl sidekick to some skinny Zooey Deschanel-type on an ABC sitcom.
In the Facebook Live video, I made a vanilla ice cream base filled with mini M&M’s, chopped Butterfinger candy bars, and caramel sauce… and ladies and gents, it was divine. Y’all went crazy for it, and at the end of the video, I announced I had made this ice cream flavor too, so here we are!
This no-churn ice cream base is extremely versatile. Seriously – stir in whatever you want. Not even joking. The base is very simple: whipped cream and sweetened condensed milk. Add a little sugar if you want a sweeter base, or maybe even some vanilla extract. If you’re piling in a ton of sugary things, maybe skip the sugar. But otherwise, two basic ingredients that you probably have on hand. SO SIMPLE.
And for this particular concoction, I stirred in some cinnamon, brown sugar, caramel sauce and chopped up Little Debbie Oatmeal Cream Pies, because it’s 2016, dangit, and we’re going to eat Oatmeal Cream Pie Ice Cream.
So let’s get eating!!
No Churn Caramel Oatmeal Cream Pie Ice Cream
- 2 cups heavy whipping cream
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 Tbsp ground cinnamon
- 1 (14 oz can) sweetened condensed milk
- 1 cup caramel sauce
- About 4-5 Oatmeal Cream Pies roughly chopped
- In a large bowl of a stand mixer, whip the heavy cream, brown sugar and vanilla extract on HIGH power until fluffy and stiff peaks form. Fold in the cinnamon and sweetened condensed milk gently, until just combined. Fold in the chopped Oatmeal Cream Pies.
- Pour half of the ice cream mixture into a large freezer-safe container with a lid, or a loaf pan. Drizzle with half of the caramel sauce. Top with the remaining ice cream mixture, followed by the remaining caramel sauce.
- Cover and freeze for at least 6 hours, preferably overnight, or until frozen solid.
Buttery, creamy, and bursting with rich, gooey caramel swirls and earthy, warm cinnamon, the base alone is to-die for. But add in those chewy pockets of oatmeal cream pies, and it’s out of this world.
Enjoy! Have a super sweet day!
Sandra McCollum says
Girl my husband is going to freakin’ love this recipe. I can’t wait to try it. Love, love, love it. Yummed, scheduled to share on FB and pinning. xo San
Awh, thank you so much Sandra! Appreciate it! xoxo!
OMG. Little Debbie would just DIE of happiness. 😉
I think so, too 🙂 Thanks Jessie!
Looks like an amazing combo to add to my ice cream rotation! I use the same base for mine, juste made Biscoff, s’mores and maple butter flavours yesterday! 🙂
Marion, I LOVE your flavor combinations! Sounds SO wonderful! Enjoy this one!
Kayle (The Cooking Actress) says
I love this ice cream idea!! Esp that caramel…..and the brown sugar…..mmmmmm
Yes, the combo between caramel, OCP’s and brown sugar is almost lethal, it’s so good!
Okay, so I came across this recipe and was like, “I NEED THIS NOW,” forgetting entirely that I’m supposed to be losing weight for my brother’s wedding which is in exactly 7 weeks
We try to avoid Frankenfoods in our house (but I won’t get all sanctimonious on you; we are also not supposed to be consuming anything that comes from an animal ~and~ eating only low-to-no-sugar items…clearly I’m real disciplined in those categories (not!), so I don’t judge!). Still, I just couldn’t bring myself to buy those delicious dang Little Debbie snacks (even though I saw them for super cheap at Aldi).
So instead, this became a half-day process, because apparently when it’s 90 degrees outside with 85% humidity, I like to turn on my oven and make my air conditioner work overtime.
I started by making a caramel sauce (there’s a killer one on food network.com), only it called for half-and-half, which I no longer have in my house (and no matter what anyone tells you, almond milk is NOT the same in coffee, FYI). So I found a can of sweetened condensed milk in the back of the cupboard and used that. (Oh.Em.Gee. 50% of the sauce met its fate on a spoon in my mouth. Just sayin’).
Then I whipped up some oatmeal cookies (the best recipe, imho, is on the back of the Quaker Oats box, only I skipped the raisins because raisins NEVER belong in ice cream. Ever. Little Debbie would agree.)
THEN I finally got to the ice cream.
Only the caramel sauce had semi-hardened into…well, caramels I guess. So instead of the layered thing like you did, I just took a fork and made soft caramel “crumbs” and folded them into the sinful mix. Then I crumbled up 6 delicious cookies and folded them in, too. Then I crumbled 2 more across the top of it. I put it out in the garage freezer overnight so I’d not be tempted to sample it early.
I’m pretty sure I heard it calling to me from out there…all.night.long. 😉
So breakfast this morning was…
AH MAZE ING. Hahahahaha.
This ice cream is phenomenal. Like as in, orgasmically good.
But the cinnamon (which is unquestionably the dominant flavor) makes me think of fall (which, in July, is like a death sentence because fall = school which is the end of glorious freedom for us academics. ~sigh~). And that makes me think of pumpkin.
So I think we need to remake this and add a swirl of pumpkin to it. What do you think?
Clearly, I’m long winded. In short:
Thank you for this fantastic recipe. This is unbelievably awesome and I’ll DEFINITELY make this again.
Hi Jodi! Thanks so much for your hilarious and sweet comment! I LOVE the idea of making this pumpkin-y! I would replace the cinnamon with pumpkin pie spice, or maybe swirl in a little pumpkin puree! So happy to hear that you loved this 🙂
This look like it would be delicious!!! However I’m not sure what an Oatmeal Cream Pie is? If I can’t get these in Canada what can I replace it with? Thanks!!
Hi Amanda! An oatmeal cream pie is a soft-baked oatmeal cookie sandwich with a marshmallow cream filling. They’re made by the brand Little Debbie and near the Twinkies and such in the grocery store. If you cannot find them, use soft oatmeal cookies!
Adaya Smith says
Can you please post more no churn ice cream flavors on your blog?
First off, no honey, you deserve to the star in that sitcom! And second Oh my Lord! In all honesty I haven’t actually made this but I know already it will be HEAVEN!!! Can’t wait to try it, thanks for always knowing what flavor combos make me droooool:)