Copycat Little Debbie oatmeal cream pie ice cream captures the flavor of the elusive frozen treat. Crumbled oatmeal cream pies are scattered through a rich, creamy vanilla base with a touch of molasses for depth.
Making ice cream at home is simple, fun for the whole family, and lets you recreate flavors that can be hard to find in stores. This no-churn copycat Little Debbie oatmeal cream pie ice cream tastes just like the store version and is easy to prepare whenever a craving hits.
Ingredients
To make this ice cream you’ll need:
- Heavy cream – Use full-fat heavy whipping cream; substitutes will affect texture.
- Sweetened condensed milk
- Milk – Whole milk is best for creaminess.
- Molasses – Adds a warm, slightly tangy sweetness.
- Vanilla extract – Real vanilla gives the best flavor.
- Oatmeal cream pies – Store-bought or homemade; reserve two for garnish.
How to Make
This no-churn recipe is straightforward and quick to assemble:
- Chill the heavy cream, condensed milk, and milk beforehand for best results.
- In the bowl of a stand mixer, whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk, milk, molasses, and vanilla until evenly combined.
- Roughly chop four oatmeal cream pies and fold them into the mixture so the pieces are evenly distributed.
- Transfer the mixture to a metal loaf pan and spread it into an even layer with a spatula.
- Chop the remaining two cream pies and sprinkle them over the top as garnish.
- Freeze for at least 8 hours or overnight. When ready to serve, let the ice cream sit at room temperature for 2–3 minutes, then scoop and enjoy.
Why Isn’t My Cream Whipping?
Whipping cream requires cold cream and a cold bowl. If your cream is warm, the fat won’t trap air properly and you won’t reach stiff peaks. Keep the heavy whipping cream chilled until you’re ready to whip for the best results.
Storing
Store this no-churn ice cream in the freezer in a covered metal loaf pan to reduce the risk of freezer burn. It keeps best for up to 5 days; for longer storage, ensure it’s tightly wrapped.
Tips and Tricks
- Keep ingredients cold. Chill the whipping cream and condensed milk before using.
- Don’t overwhip the cream—stop as soon as stiff peaks form to avoid turning it into butter.
- No-churn ice cream melts faster than churned varieties, so return the container to the freezer right after scooping.
Other No-Churn Ice Cream Ideas
If you like this recipe, try making other no-churn flavors using the same base. The basic method adapts well to mix-ins like cookie dough, fruit swirls, or other nostalgic treats.
Enjoy this copycat Little Debbie oatmeal cream pie ice cream with family and friends, and savor a homemade version of a favorite frozen snack.
Copycat Little Debbie Oatmeal Cream Pie Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup milk
- 1 tbsp molasses
- 1 tbsp vanilla extract
- 6 oatmeal cream pies (2 reserved for garnish)
Instructions
- Whip the cold heavy cream in a stand mixer until stiff peaks form.
- Stir in the sweetened condensed milk, milk, molasses, and vanilla until combined.
- Roughly chop four oatmeal cream pies and fold them into the mixture.
- Spread the mixture into a metal loaf pan. Chop the remaining two pies and sprinkle them over the top.
- Freeze for at least 8 hours or overnight. Let rest 2–3 minutes before scooping and serving.
Notes
- Keep ingredients cold for the best texture.
- Avoid overwhipping the cream to prevent turning it into butter.
- No-churn ice cream melts quickly—return it to the freezer after scooping.
Nutrition