Oatmeal Cream Pie Ice Cream Pie

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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.

This post has been updated in 2018 with a improved recipe and new photos. 

A slice of Oatmeal Cream Pie Ice Cream Pie on a white plate with a blue rim and a gold fork.

Every once in awhile I break out into random song, and my boyfriend husband looks at me like I have four heads. What are you singing? He asks. Duh, it’s Mr. Vain. What? He asks. You know, Mr. Vain, as I continue to sing.

Now it’s not very uncommon for me to have no idea what his is referencing when it comes to music, but the opposite rarely occurs. I immediately drop what I am doing and You Tube the song as I dance around the living room. Hello, the 90s called and you need to get up to speed. He is seriously shocked by the songs I know and the ones I don’t.

Other things that seem to shock him include how many things I can pack into one dessert.

A big ice cream pie with a slice taken out of it, the ice cream pie is topped with oatmeal cream pies and whipped cream.

This Oatmeal Cream Pie Ice Cream Pie needs no introduction. It one word, it is ice cream bliss. It’s the closest thing I have made that compares to my favorite Ben and Jerry’s ice cream, Oatmeal Cookie Chunk.  My pint of choice for “pint night” in college, and contributing member to my freshman fifteen.

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.

I love ice cream pies, because you can whip them together quickly, throw them in the freezer and have yourself a tasty dessert in about two hours. Plus, it’s been SUPER hot lately, so baking isn’t really an option. It’s a real problem for someone who does as much baking as I do. I am forced to turn to ice cream and no-bake desserts to solve my problems. It’s a tough life, I know.

An overhead shot of a slice of ice cream pie with a bite taken out of it.

For the no-churn ice cream,  it’s a mixture of cream cheese, brown sugar, cinnamon, whipped cream and crushed Oatmeal Cream Pies. I happened to be walking down the aisles of the grocery store and spotted an extra large box of Oatmeal Cream Pies that were just calling my name. I knew I wouldn’t be able to keep them in my cabinet for too long.

For the crust, you can really choose any type of cookie you want. When I redid this recipe, I used Mother’s Oatmeal Cookies (the ones without icing). Originally I made this with graham crackers but I just love the buttery flavor that the oatmeal cookies add. I made my dessert in a 9-inch spring form pan, but this can also be made in a pie plate as well.

A horizontal photo of an a whole ice cream pie topped with whipped cream and oatmeal cream pies

This ice cream gets pretty hard because of the cream cheese. I prefer to eat my ice cream when it’s a little softer, so I usually remove it at least 20 minutes before serving. If you try to cut it right out of the freezer, it will be very firm. My dad on the other hand likes to cut this right out of the freezer because he’s not patient enough to wait, who can blame him?

Now run out and get some Oatmeal Cream Pies so you can make this immediately!

Oatmeal Cream Pie Ice Cream Pie

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A horizontal photo of an a whole ice cream pie topped with whipped cream and oatmeal cream pies

Oatmeal Cream Pie Ice Cream Pie

  • Prep Time: 4 hour, 20 minutes (includes chill time)
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices

Description

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.

Ingredients

For the crust

  • 1/2 C (1 stick) unsalted butter, melted
  • 1 1/2  packages Mother’s Oatmeal Cookies (12.5oz)

For the filling

  • 1 1/4 cup + 2 tablespoons heavy whipping cream, divided
  • 1/2 cup powdered sugar
  • 16 ounces (2 pkgs) cream cheese, softened
  • 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

Instructions

  1. 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.
  2. Grind one package of the oatmeal cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
  4. 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 or freeze the crust while you are preparing the filling.
  5. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  6. Prepare the whipped cream. 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 the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  7. Beat the cream cheese in a mixing bowl for a few minutes until light and fluffy.
  8. Next, add the brown sugar, cinnamon, vanilla and 2 tablespoons heavy whipping cream and continue to beat until all ingredients are well combined.
  9. Fold in the prepared whipped cream until combined.
  10. 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.
  11. Freeze for 3-4 hours. Remove from freezer 20 minutes before serving and add final toppings.
  12. For the topping:Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  13. Pipe the borders of the pie with whipped cream using a large open round tip  and garnished with leftover Oatmeal Cream Pies.
  • Category: Ice Cream
  • Method: No-Bake
  • Cuisine: American

Keywords: Ice Cream, Homemade Ice Cream, Ice Cream Cake, No-Churn Ice Cream

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14 Responses
  1. Heather

    In the video, it shows you mixing in the whipped cream into the batter but your instructions don’t say to add it to the batter. You might want to add that in, in case someone just skips right to the recipe!!?

  2. Laura @ Laura's Culinary Adventures

    I know this pie is amazing because that is one of my favorite Ben and Jerry’s ice cream too!

  3. Lindsey @ American Heritage Cooking

    Oh my Gawd! You just took my latest obsession and put it in an ice cream pie! Just stop it! Drool worthy!

  4. D Dell

    Of course I had to google Mr. Vain. Now I’m rockin at work ~ love this era. My exercise music!!! Rhythm is a dancer, etc. This moment would be perfect if I were eating this ice cream bliss at the same time! Looks so good!

  5. Lindsay @ Life, Love and Sugar

    I’m completely in love! I love oatmeal cream pies and this ice cream pie looks like it is full of them and their flavor! Yum! And rock on Mr. Vain! Love the 90s!

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