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 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
Instructions
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.
Notes
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!