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5 from 2 votes

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 cream 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 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.
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