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This Oatmeal Cream Pie Ice Cream Pie takes homemade ice cream to a whole new level! It’s made with a buttery oatmeal cookie crust filled with a no-churn brown sugar cinnamon ice cream and topped with homemade whipped cream.
Homemade No-Churn Oatmeal Cream Pie Ice Cream
This oatmeal cream pie ice cream pie needs no introduction. I mean, just look at it. It speaks for itself! Oatmeal Cream Pies will always hold a special place in my heart. These were a childhood favorite snack, but especially for camping.
If you’ve ever seen the Oatmeal Cream Pie Ice Cream by Little Debbie, you know my review was less than stellar. It was a major letdown! Well, now you can make your own at home and I have to say, there’s no shortage of flavor here.
This delicious ice cream pie has both mouthwatering flavors and textures of oatmeal cookies, oatmeal cream pies, brown sugar, cinnamon, and freshly whipped cream all combined into one perfect dessert.
It’s surprisingly simple to make and is the perfect make-ahead sweet treat! I am used to making ice cream cake, but ice cream pies are equally as exciting to me.
What is Ice Cream Pie Made of?
Typically an ice cream pie has some sort of crust, most commonly a cookie crust, and it’s filled with ice cream and garnished with toppings. The ice cream can either be homemade or store-bought. To serve, slice it like you would a baked pie.
- Oatmeal Cookies – I use Mother’s Oatmeal Cookies but feel free to use your favorite variety. If you’d rather not use oatmeal cookies, feel free to swap them out for graham crackers or another cookie of your choice.
- Cream Cheese – Use full-fat blocks of cream cheese for the best flavor and texture. Be sure to use room-temperature cream cheese to prevent any lumps.
- Brown Sugar – I use light brown sugar, but dark will work as well.
- Oatmeal Cream Pies – You will need the classic Oatmeal Cream Pies both for the ice cream filling and for garnish.
How to Make Oatmeal Cream Pie Ice Cream Pie
This homemade no-churn ice cream pie looks so much more complex than it actually is! Even with a homemade crust, ice cream, and whip, this recipe still comes together surprisingly quickly and easily.
Here’s a breakdown of the recipe. Scroll to the recipe card below for the full ingredients and instructions.
- Make the crust: Grind one package of oatmeal cookies in a food processor, then combine with melted butter until well-coated. Pour into a greased springform pan and press firmly into the bottom and up the sides to create the crust. Refrigerate or freeze while you prep the other components.
- Make the ice cream: In a chilled mixing bowl, beat the heavy whipping cream to soft peaks, then add in powdered sugar and beat until stiff peaks form. In a separate bowl, beat the cream cheese until light and fluffy, then add in brown sugar, cinnamon, vanilla, and 2 tablespoons of heavy cream. Beat until well-combined, then fold the prepared whip into the cream cheese mixture.
- Assemble the pie: Slice oatmeal cream pies into small chunks and mix them into the ice cream mixture, then pour the mix into the prepared crust.
- Freeze: Place the assembled pie in the freezer for at least 3-4 hours or until fully frozen. Remove from the freezer 20 minutes before serving.
- Add the topping: Prepare another batch of whipped cream and pipe this whipped cream around the border of the ice cream pie, garnish with more oatmeal cream pies, then slice and serve.
Recipe Tips and Notes
- Use a springform pan. A springform pan makes it so much easier to get the ice cream pie out for serving without damaging it at all. Here’s a quick tutorial for how I prepare my pan.
- If you don’t have a springform pan, a deep-dish pie plate will work just fine as well. You may want to place a round piece of parchment paper on the bottom of the pan to help prevent sticking.
- Chill the mixing bowl for the whip. Each time you make a batch of whipped cream, I recommend sticking the mixing bowl and whisk attachment in the freezer for 5-10 minutes. The cooler tools help you achieve a lighter, fluffier, more structured whipped cream.
- Add toppings before serving. The whipped cream and oatmeal cream pies should only be added just before serving, so you can remove the sides of the pan first.
- Want to skip the pie? Freeze the ice cream base in a freezer-safe container and scoop and serve with a cone.
- To easily slice, remove from the freezer at least 20 minutes ahead of time.
How to Store Ice Cream Pie
Keep in the freezer, tightly covered with plastic wrap for up to 8 days. When you’re ready to enjoy, let the pie sit out on the counter for 20 minutes, then garnish and serve!Print
This Oatmeal Cream Pie Ice Cream Pie is a no-churn brown sugar & cinnamon ice cream loaded with crushed Oatmeal Cream Pies in an oatmeal cookie crust. This no-bake dessert takes homemade ice cream to a whole new level.
For the crust
- 1/2 cup unsalted butter, melted
- 1 1/2 packages (12.5 oz) Mother’s Oatmeal Cookies
For the filling
- 1 1/4 cups + 2 tablespoons heavy whipping cream, divided
- 1/2 cup powdered sugar
- 16 ounces full-fat cream cheese, at room temperature
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 6 Oatmeal Cream Pies, divided
For the topping
- 3/4 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 2 oatmeal cream pies
For the crust
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper. Or use a cake collar.
- Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the filling
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
- Beat the cream cheese in a mixing bowl for a few minutes until it’s free of lumps. Next, add the brown sugar, cinnamon, vanilla and 2 tablespoons heavy whipping cream and continue to beat until all ingredients are well combined. Fold in the prepared whipped cream until combined.
- Unwrap the Oatmeal cream pies and slice into small pieces, about the size of a dime. Add them s to the mixing bowl and mix on low speed until incorporated. Pour the filling in the prepared crust.
- Freeze for 3-4 hours. Remove from freezer 20 minutes before serving and add final toppings.
For the topping:
- Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders of the pie with whipped cream using a large open round tip and garnish with leftover Oatmeal Cream Pies.
Storing: Keep in the freezer, tightly covered with plastic wrap for up to 8 days. When you’re ready to enjoy, let the pie sit out on the counter for 20 minutes, then garnish and serve!
- Category: Ice Cream
- Method: No-Bake
- Cuisine: American