Copycat Little Debbie Oatmeal Cream Pie Ice Cream
Copycat Little Debbie oatmeal cream pie ice cream is a spot on copycat of the hard to find frozen treat. Crumbled up oatmeal cream pies dot creamy vanilla ice cream with a hint of molasses.
We love to make our own ice cream right at home.
It’s a fun activity to do together as a family and not super difficult.
Plus, you can whip up some flavors that may be hard to find everywhere like this copycat Little Debbie oatmeal cream pie ice cream.
We absolutely love this flavor but it can be hard to find in stores.
This dupe version tastes exactly like the store bought version so you can make it anytime!
Ingredients
To make this you’ll need:
- Heavy cream– Do not substitute a lower fat dairy or the recipe will not work.
- Sweetened condensed milk
- Milk– If possible use whole milk
- Molasses– For sweetening and flavor
- Vanilla extract– Real vanilla is best
- Oatmeal cream pies– Either store bought ones or homemade oatmeal cream pies. Either way, reserve two of them for garnish.
How to Make
It’s almost easier to make oatmeal cream pie ice cream than find it in stores!
To do it, whip the cream until stiff peaks form in the bowl of a stand mixer.
Once stiff peaks form, gently stir in the remaining ingredients, except for the oatmeal creme pies.
Then, roughly chop four of the cream pies and fold the chopped pies into the mixture.
Transfer the ice cream mixture to a metal loaf pan, using a spatula to spread it out in an even layer.
Then, chop up the last two creme pies and sprinkle them out evenly over the ice cream.
Freeze for up to 8 hours, or up to overnight.
Remove the ice cream from the freezer and let it rest for 2-3 minutes.
Scoop and serve.
Enjoy!
Why Isn’t My Cream Whipping?
It’s too warm.
If you haven’t worked with fresh cream before you may not know that it will only whip properly if it’s COLD.
The fat in it can’t emulsify properly if it’s warm.
For best results keep your heavy whipping cream in the refrigerator until you’re ready to whip it.
Storing
Store this no churn ice cream in the freezer in a metal loaf pan.
If you plan to store it for more than a day make sure to cover it tightly to avoid freezer burn.
This ice cream is best within 5 days.
Tips and Tricks
- Work with cold ingredients. I like to keep the whipping cream in the fridge until right before I use it and also chill the condensed milk.
- Be careful not to overwhip the cream or you’ll end up with butter and buttermilk instead of fluffy whipped cream.
- No churn ice cream thaws quickly so be sure to IMMEDIATELY return to the freezer after you’ve scooped your desired servings.
Other No Churn Ice Cream Recipes
This copycat Little Debbie oatmeal cream pie ice cream is a treat we love.
Make it and enjoy!
Looking for other no churn ice cream recipes?
Try these:
- No Churn Blackberry Cheesecake Ice Cream
- Copycat Little Debbie Strawberry Shortcake Rolls Ice Cream
- No Churn Cookie Dough Ice Cream
- Copycat Little Debbie Christmas Tree Cake Ice Cream
If you’ve tried this COPYCAT LITTLE DEBBIE OATMEAL CREAM PIE ICE CREAM or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
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
- In the bowl of a stand mixer, whip the cream until stiff peaks form.
- Add the remaining ingredients, except for the oatmeal creme pies, and stir together until evenly incorporated.
- Using a knife, roughly chop four of the creme pies. Add them to the whipped cream mixture, and fold them in with a spatula just until evenly incorporated.
- Transfer the ice cream mixture to a metal loaf pan, using a spatula to spread it out in an even layer. Chop up the last two creme pies, and sprinkle them out evenly over the ice cream.
- Freeze for up to 8 hours, or up to overnight.
- Remove the ice cream from the freezer, and let it rest for 2-3 minutes- then scoop and serve.
Notes
- Work with cold ingredients. I like to keep the whipping cream in the fridge until right before I use it and also chill the condensed milk.
- Be careful not to overwhip the cream or you'll end up with butter and buttermilk instead of fluffy whipped cream.
- No churn ice cream thaws quickly so be sure to IMMEDIATELY return to the freezer after you've scooped your desired servings.
Nutrition
