Sometimes, sweet treats haunt me. I can’t get them off my mind. They pop up in my brain with no advance warning. When that happens, my mind causes me do things I shouldn’t. I’m not talking about anything illegal or unethical. What I’m talking about is a craving that is so hard for me to resist that I have a hard time controlling the quantity of sweet treats that enter my mouth. In other words, I get started on it and I can’t stop until it’s gone. For those particular sweet treats, I have to practice avoidance because the notion of “just have a small portion and stop” doesn’t compute in my mind.
Apparently, I’m not the only person in my family with the same issue because my whole bunch got strung-out on Little Debbie Oatmeal Creme Pies at one time. Those little cakes are so good we all had issues. Real issues. We couldn’t discipline ourselves. As soon as a box was brought into the house, they disappeared. Don’t think, for a minute, they disappeared into the garbage, either. Then, in the midst of our addiction crisis, you’ll never believe what Little Debbie did.
She started making gigantic oatmeal creme pies. Gigantic.
Little Debbie, how could you do this to us?
Given our family history, it didn’t take me anytime to figure out that Caramel Oatmeal Cream Pie No-Churn Ice Cream wouldn’t go to waste at my house.
Let me warn you: this stuff is rich. It’s decadent and creamy and delicious and cold and “oatmeal cream pie-y”. In other words, it’s perfect!
And that’s all I need to say about that.
Y’all come see us!
Caramel Oatmeal Cream Pie No-Churn Ice Cream
yield: one standard size loaf pan
Store bought caramel sauce and oatmeal cream pies make this decadent no-churn ice cream as simple to make as it is spectacular.
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
2 cups heavy whipping cream
6 Little Debbie Oatmeal Creme pies (regular size), cut into 1/2 inch pieces
1 (12 ounce) jar Smucker’s Hot Caramel topping, divided
Combine condensed milk and vanilla extract in a medium bowl. Stir to combine.
Pour heavy cream into a large bowl. With an electric mixer, beat until stiff peaks form.
Add a dollop of whipped cream to milk mixture and stir in to soften. This makes it easier to fold in the rest of the whipped cream.
Pour condensed milk mixture into bowl with whipped cream. Gently fold in whipped cream until combined.
Pour a thin layer of mixture into a loaf pan.
Alternate dollops of ice cream mixture with oatmeal cake pieces and dollops of caramel topping. No need to heat the topping. Just spoon in some here and there.
When all the ingredients are in the loaf pan, place wax paper or plastic wrap directly on the surface to present ice crystal formation.
Freeze for 6 hours or until firm.
To serve, heat caramel topping according to directions on jar. Drizzle over individual servings of ice cream.
Caramel Oatmeal Cream Pie No-Churn Ice Cream
Ingredients
- yield: one standard size loaf pan
- Store bought caramel sauce and oatmeal cream pies make this decadent no-churn ice cream as simple to make as it is spectacular.
- 1 14 ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- 6 Little Debbie oatmeal cream pies regular size, cut into 1/2 inch pieces
- 1 12 ounce jar Smucker's Hot Caramel topping, divided
Instructions
- Combine condensed milk and vanilla extract in a medium bowl. Stir to combine.
- Pour heavy cream into a large bowl. With an electric mixer, beat until stiff peaks form.
- Add a dollop of whipped cream to milk more and stir in to soften. This makes it easier to fold in the rest of the whipped cream.
- Pour condensed milk mixture into bowl with whipped cream. Gently fold in whipped cream until combined.
- Pour a thin layer of mixture into a loaf pan.
- Alternate dollops of ice cream mixture with oatmeal cake pieces and dollops of caramel topping. No need to heat the topping. Just spoon in some here and there.
- When all the ingredients are in the loaf pan, place wax paper or plastic wrap directly on the surface to present ice crystal formation.
- Freeze for 6 hours or until firm.
- To serve, heat caramel topping according to directions on jar. Drizzle over individual servings of ice cream.
Jean says
Just what I need ….another attack of wanting sweets. I think it is born in us Southerns….we just can’t help it. I don’t know about you but my mother fed me on carnation milk with karo syrup. Now…do you know why I love all those sweets?
Jackie Garvin says
Jean,
I’m not sure if I was fed Carnation and Karo but I remember when they used to do that. After infant formulas became commercialized, some couldn’t afford it or they didn’t have access to it. It’s amazing what we survived!