Oatmeal Cookie Ice Cream (No Churn)
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!
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.
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