Oatmeal Cream Pie Ice Cream

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This creamy vanilla ice cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies.

When I first spied Little Debbie’s line of ice creams in the grocery store, I did a double take. And then I immediately put them all on my must-try-soon list. You know how much I love trying new flavors of ice cream and then recreating them at home. Check out Nutty Bars Ice Cream for the first Little Debbie ice cream we made!

Overhead horizontal shot of oatmeal cream pie ice cream, served in a blue bowl

Oatmeal Creme Pies

My grandmother introduced me to Little Debbie’s Oatmeal Creme Pies when I was so young they were basically a magic treat in a plastic sleeve. And there’s still something special about that first moment when I open one. It makes me feel a bit like a kid again.

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What I like best about this particular Little Debbie treat is that you can really taste the oats in the cookies, along with a noticeable brown sugar and cinnamon flavor.

They’re chewy, satisfying cookies that I have no shame in eating when I’m craving a treat like my grandma used to make. (Unlike my other grandmother, my grandma on my mom’s side wasn’t known for her baking skills.)

Little Debbie Ice Cream

Both Little Debbie and Blue Bell make an oatmeal cream pie ice cream. Blue Bell’s version is made with an oatmeal-flavored ice cream base with a vanilla icing swirl throughout. (I was not a fan of that idea, as that icing swirl is just too sweet for me.)

Little Debbie’s version is made with a vanilla ice cream base that has just a hint of molasses. Both ice creams contain pieces of chopped-up oatmeal cream pie cookies.

However, much like homemade cookies and cream ice cream, more cookie pieces are always better, and this recipe for oatmeal cream pie ice cream trumped both store-bought versions.

Overhead close-up of oatmeal cream pie ice cream, served in a blue bowl with a copper spoon

Do I really even need to tell you that I like this homemade ice cream best? The pieces of oatmeal cream pie cookies are irresistible, and the brown sugar in the ice cream base gives just a hint of that molasses flavor without overpowering everything else. I really played up the cinnamon too and the whole family gave it two thumbs up.

We had friends over for dinner the day after I made this ice cream. It was fun to share a new flavor and see if they could guess it. Our friend Jeff knew immediately what it was and declared it to be fantastic.

Overhead vertical shot of oatmeal cream pie ice cream topped with chopped oatmeal cream pie cookies, stored in a long silver tray

Oatmeal Cream Pie Ice Cream

You’ll need the following ingredients for this recipe:

  • heavy cream
  • milk
  • white sugar
  • light brown sugar
  • ground cinnamon
  • kosher salt
  • vanilla extract
  • oatmeal cream pies

As written, this recipe calls for 6 regular-size Little Debbie Oatmeal Creme Pies for the ice cream. If you are using the “big pack” larger-sized cookies, you will only need 3. 

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Overhead shot of oatmeal cream pie ice cream mid-scoop

Oatmeal Creme Pie Ice Cream

To make this ice cream, you’ll start by whisking together the cream, milk, sugar, cinnamon, salt, and vanilla. Pour this mixture into your ice cream maker and process it according to your machine’s instructions.

When the ice cream finishes churning, scoop the ice cream into a freezer-safe airtight container, sprinkling pieces of the oatmeal cream pies over each scoop.

Stir gently for just a moment to mix the cookie pieces throughout the ice cream after everything has been added. Freeze until ready to serve. 

Overhead vertical shot of oatmeal cream pie ice cream, served in a blue bowl with a copper spoon

As much as I LOVE oatmeal cookies, it’s no surprise that I’ve made versions of oatmeal cookie ice cream before, right?

The original Oatmeal Cookie Ice Cream is a creamy, rich ice cream loaded with chunks of chewy oatmeal cookies. You can make the ice cream with or without the raisins in the cookies. I’ve tried both ways and the raisins stayed nice and chewy, not at all hard as I’d assumed they would be.

All of these oatmeal cookies will work fabulously in ice cream. Oatmeal Toffee CookiesOld Fashioned Iced Oatmeal CookiesPeanut Butter Oatmeal Cookies, and these Coconut Lover’s Oatmeal Cookies are a few delicious options. (Chewy store-bought oatmeal cookies will work too!)

And if you just can’t bake oatmeal cookies without some chocolate in the mix, these Oatmeal Chocolate Chip Cookies make fantastic ice cream sandwiches too!

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Overhead close-up of oatmeal cream pie ice cream, served in a blue bowl with a copper spoon

Oatmeal Cream Pie Ice Cream

This creamy vanilla ice cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies.
Pin Print Review
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings

Ingredients 

  • cups heavy cream
  • cups milk
  • cup white sugar
  • cup light brown sugar
  • teaspoons ground cinnamon
  • teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 6 regular size oatmeal cream pies chopped into approximately ½-inch pieces

Instructions

  • Whisk together the cream, milk, sugar, cinnamon, salt, and vanilla. Pour into your ice cream maker and process according to your machine's instructions.
  • When the ice cream finishes churning, scoop the ice cream into a freezer-safe airtight container, sprinkling cookie pieces over each scoop.
  • Stir gently for just a moment to mix the cookie pieces throughout the ice cream after everything has been added. Freeze until ready to serve. 

Notes

As written, this recipe calls for 6 regular-size Little Debbie Oatmeal Creme Pies for the ice cream. If you are using the “big pack” larger-sized cookies, you will only need 3. 

Nutrition

Calories: 361kcal · Carbohydrates: 21g · Protein: 3g · Fat: 18g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Cholesterol: 56mg · Sodium: 69mg · Potassium: 126mg · Fiber: 0.2g · Sugar: 21g · Vitamin A: 731IU · Vitamin C: 0.3mg · Calcium: 97mg · Iron: 0.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Overhead vertical shot of oatmeal cream pie ice cream, served in a blue bowl
Close-up of oatmeal cream pie ice cream, served in a blue bowl with a copper spoon

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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