This no churn recipe for oatmeal cookie ice cream is smooth and creamy, with pieces of iced oatmeal cookies scattered throughout, and a hint of cinnamon. No ice cream maker needed!
You might also love these no churn ice cream recipes for cinnamon ice cream, s’mores ice cream, and coffee chocolate ripple ice cream.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
No Churn Recipe. When making no-churn ice cream, you only need a mixer (either a stand mixer or hand-held will do), with no ice cream maker required.
Tastes Like Fall. This cold, creamy treat has all the flavor of fall with the warm cinnamon spice and chewy oatmeal cookies, but it’s still perfect for hot summer days.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Sweetened Condensed Milk. The sweetened condensed milk makes the ice cream creamy, and as it contains sugar, you don’t need to add any additional sugar to sweeten the mixture.
- Heavy Whipping Cream. You need the high fat content of heavy whipping cream for a smooth, creamy texture.
- Sour Cream. Helps to balance the sweetness of the cookies and the condensed milk.
- Cinnamon.
- Salt.
- Vanilla Extract.
- Oatmeal Cookies. While you can use store-bought old-fashioned iced oatmeal cookies, I’d recommend my recipe for soft and chewy homemade iced oatmeal cookies.
Instructions
- In a bowl, combine the sweetened condensed milk, sour cream, cinnamon, salt, and vanilla, until smooth.
- Separately, use an electric mixer to beat the cold heavy whipping cream until fluffy peaks form that hold their shape.
- Fold the whipped cream into the milk mixture, then fold in the crumbled cookies.
- Spread the ice cream into a lidded, freezer-safe container with at least a 2-quart capacity. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Homemade ice cream is best eaten within 2 weeks.
You can use store-bought iced oatmeal cookies, or my own recipe for homemade, soft and chewy old-fashioned iced oatmeal cookies.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Oatmeal Cookie Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ¼ cup sour cream
- ¼ tsp ground cinnamon
- ¼ tsp coarse Kosher salt
- 2 tsp vanilla extract
- 2 cups cold heavy whipping cream
- 1 ½ cups crumbled iced oatmeal cookies (see note)
Instructions
- In a bowl, combine the sweetened condensed milk, sour cream, cinnamon, salt, and vanilla, until smooth.
- Separately, use an electric mixer to beat the cold heavy whipping cream until fluffy peaks form that hold their shape.
- Fold the whipped cream into the milk mixture, then fold in the crumbled cookies.
- Spread the ice cream into a lidded, freezer-safe container with at least a 2-quart capacity. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Notes
- Homemade ice cream is best eaten within 2 weeks.
- You can use store-bought iced oatmeal cookies, or my own recipe for homemade, soft and chewy old-fashioned iced oatmeal cookies.
https://curlygirlkitchen.com/
Leave a Reply