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.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!