Some days, you just need a dessert that tastes like nostalgia froze itself into a scoop. This Oatmeal Creme Pie Ice Cream brings together the chewy, spiced hug of Little Debbie’s classics with cool, creamy goodness. And you don’t need an ice cream maker—or a degree in pastry science—to make it happen. It’s ridiculously simple, wildly comforting, and dangerously easy to eat by the bowlful. I first made this recipe when my cousin dropped off a Costco-sized box of oatmeal creme pies and said, ‘I thought you could do something fun with these.’ Challenge accepted. After a bit of freezer tinkering, I landed on this no-churn beauty. And let me tell you—our freezer has never been the same. If you’ve ever wished you could bottle up your childhood and eat it with a spoon, this one’s for you. No churn, no sweat, just layered flavor with a hint of cinnamon and that dreamy, marshmallow swirl vibe. Let’s whip it up, freeze it down, and make some magic. Because dessert doesn’t need to be complicated to be unforgettable.

1) Key Takeaways
2) Easy Oatmeal Creme Pie Ice Cream Recipe
3) Ingredients for Oatmeal Creme Pie Ice Cream
4) How to Make Oatmeal Creme Pie Ice Cream
5) Tips for Making Oatmeal Creme Pie Ice Cream
6) Making Oatmeal Creme Pie Ice Cream Ahead of Time
7) Storing Leftover Oatmeal Creme Pie Ice Cream
8) Try these Desserts next!
9) Oatmeal Creme Pie Ice Cream
10) Nutrition

1) Key Takeaways

How to make no-churn ice cream that tastes like your childhood snack drawer
Why oatmeal creme pies add magic to frozen desserts
How to store homemade ice cream for perfect scoops every time
Tips for getting that ultra-creamy texture without an ice cream machine

2) Easy Oatmeal Creme Pie Ice Cream Recipe

I won’t lie. The first time I tried this sweet easy recipe, I felt like a kid sneaking dessert before dinner. This ice cream is smooth, rich, and ridiculously nostalgic.

All you need is a handful of ingredients and a freezer. There’s no machine, no stress, and no fancy culinary tricks. We’re talking basic steps that anyone can follow. You whip the cream. You fold in the good stuff. You freeze. That’s it.

The best part? The oatmeal creme pies soften into chewy little bites of joy. They’re like sweet memory pockets, tucked into every scoop. And trust me—your taste buds will thank you. This one’s for every adult who still reaches for a snack cake “just to check the freshness.”

3) Ingredients for Oatmeal Creme Pie Ice Cream

Heavy Cream: The foundation of our no-churn base. Whip it until it’s fluffy and thick—it holds everything together.

Sweetened Condensed Milk: This adds all the creamy sweetness without needing sugar. No heating, no fuss.

Vanilla Extract: Just a teaspoon adds that classic ice cream flavor. If you’re extra, splash a little more.

Ground Cinnamon: A touch of warm spice gives this dessert a homey twist. Don’t skip it.

Oatmeal Creme Pies: The star of the show. Chop them up and toss them in. They’ll melt into creamy, chewy goodness.

4) How to Make Oatmeal Creme Pie Ice Cream

Step 1. In a large bowl, beat the heavy cream until stiff peaks form. You’re aiming for texture that doesn’t flop.

Step 2. In another bowl, stir together the sweetened condensed milk, vanilla extract, and cinnamon.

Step 3. Gently fold the whipped cream into the condensed milk mix. Use a spatula, not a whisk. Be kind to the fluff.

Step 4. Add in the chopped oatmeal creme pies. Save a handful for sprinkling on top.

Step 5. Pour everything into a freezer-safe container. Smooth the top, then add the last of those pie chunks.

Step 6. Cover it and freeze for 6 hours minimum. If you can wait overnight, even better.

5) Tips for Making Oatmeal Creme Pie Ice Cream

Whip the cream cold. Straight-from-the-fridge cream gives you peaks faster and holds better. I’ve tried room temp. It’s a no-go.

Don’t skip the folding. Stirring too hard knocks out the air you just whipped in. Be gentle. Like folding a baby blanket—delicate and slow.

Use fresh pies. Stale snack cakes? Not worth it. Fresh pies give that chewy contrast to the smooth base, and that’s the magic combo.

6) Making Oatmeal Creme Pie Ice Cream Ahead of Time

This is a make-ahead dream. Once frozen, the flavor deepens, and the texture sets up perfectly. I usually make mine at night and forget it till lunch the next day. It’s the only surprise I enjoy at noon.

If you’re prepping for a party, freeze it in individual cups. Just pull ’em out when dessert time hits and skip the scooping drama.

One extra tip: press parchment paper against the top before sealing the container. It keeps ice crystals away and helps the ice cream stay scoopable longer.

7) Storing Leftover Oatmeal Creme Pie Ice Cream

Got leftovers? Store them in an airtight container, tucked deep in the freezer where no one finds them but you. It’ll last for a couple of weeks—if you don’t eat it first.

Let it sit for 5 minutes at room temp before scooping. That softens the texture and brings out all the lovely layered flavors again.

Label it with your name if your family has snack bandits. You think I’m joking. I’m not.

8) Try these Desserts next!

9) Oatmeal Creme Pie Ice Cream