You guys know I love a no-churn ice cream! And this one is special -- it's based on my all-time favorite Ben & Jerry's flavor: Oatmeal Cookie Chunk. Oatmeal Cookie Chunk was sadly discontinued in 2012, but its mixture of cinnamon ice cream, oatmeal cookies, and fudge chunks is unforgettable! And this this no-churn version, you can make your own oatmeal cookie ice cream at home in no time! Because this is a no-churn ice cream, you don't need an ice cream maker -- just a few easy ingredients. Starting with oatmeal cookies!
What type of oatmeal cookies should I use for this ice cream?
I include a simple oatmeal cookie recipe below -- it's what I used to make this no-churn oatmeal cookie ice cream. But you can use any oatmeal cookie that you already love! This is also a great recipe to use leftover oatmeal cookies that you previously baked!
But to save time and effort, you can absolutely use store-bought oatmeal cookies! Just pick up a pack of your favorite cookies and break them up into chunks, and you're ready!
For your ice cream base, you'll need:
- heavy cream - we'll be whipping this up into whipped cream to create the fluffy texture in our oatmeal cookie ice cream.
- cinnamon - adds a warm spice that works well with the oatmeal cookies!
- vanilla - be sure to use a high-quality vanilla extract.
- sweetened condensed milk - the sugar in sweetened condensed milk helps to keep the base from freezing firmly, and gives us that no churn ice cream texture we want!
- finely chopped semi-sweet chocolate - to fold in at the end! I like Ghirardelli semisweet baking chocolate, but any semisweet chocolate bar you like will work!
If you're not using store-bought or leftover cookies, here's what you'll need for your cookies:
- salted butter – softened to room temperature
- light brown sugar – measured packed
- large egg – should be room temperature
- pure vanilla extract - crucial to add that vanilla flavor to the cookies!
- all-purpose flour – measured by the spoon-and-level method; or by weight using a kitchen scale. You'll need 64 grams of flour if measuring by weight.
- old-fashioned rolled oats
- ground cinnamon
- baking soda
That's the best part about this no churn oatmeal cookie ice cream! You won't need any special equipment, and no ice cream maker! You'll just need a hand mixer, a stand mixer, or just a whisk to whip up the heavy cream to stiff peaks. Beyond that, I found that the best size container for it is a 9x5-inch loaf pan. Here are a few other tools you might need:
Tips and F.A.Q.
Yes they do! The fantastic texture and warm spice of the oatmeal cookies contrasts so well with the cool, creamy ice cream base! Plus, this oatmeal cookie ice cream has chocolate chunks that are the perfect finishing touch!
You sure can! Just crumble in some of your favorite crispy oatmeal cookies and freeze as normal!
If you like the oatmeal cookie recipe I included here, you'll want to check out my Coconut Macadamia Oatmeal Cookies with White Chocolate Chunks! They're packed with flavor and sweetness, and they're so easy!
Another fantastic no-churn recipe is this No-Churn Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl! It's got a buttery Biscoff crust swirl, a homemade blackberry filling, and a no-churn cheesecake ice cream base! So delicious!
Equipment you may need
Oatmeal Cookies (see note)
- ¼ cup salted butter – softened
- ⅔ cup light brown sugar – packed
- 1 large egg – room temperature
- 2 teaspoon pure vanilla extract
- ½ cup all-purpose flour – - 64g
- ½ cup old-fashioned rolled oats – - 45g
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
No-Churn Ice Cream
- 1 14-oz. can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 4 oz. semi-sweet chocolate - finely chopped
- Preheat oven to 350°F and line baking sheet with parchment paper or silicone baking mat.
- Cream butter and brown sugar together until fluffy, followed by egg and vanilla.
- In a separate bowl, whisk together flour, oats, cinnamon, and baking soda.
- Gradually fold dry ingredients into wet ingredients until well combined.
- (Optional) Chill dough in fridge for 30 to 60 minutes.
- Bake in preheated oven for 12-14 minutes until golden brown on the edges.
- Cool completely, either in fridge or at room temperature. Once cool, break into chunks.
No-Churn Ice Cream
- Beat heavy cream, vanilla, and cinnamon using an electric mixer or whisk until stiff peaks form.
- Gently fold in sweetened condensed milk, followed by chocolate and cookie chunks, being careful not to deflate the whipped cream.
- Pour mixture into loaf pan and spread to even. Top with additional cookie crumbs and chocolate chunks, if desired.
- Cover tightly with plastic wrap and freeze for 6 hours or overnight.
- Let sit out at room temperature 10 minutes before serving.
PIN no churn oatmeal cookie ice cream recipe for later!
Last Updated on August 12, 2021 by Chenée Lewis
I love the sound of this ice cream. Made at home is even better. Costs less too.
My new favorite ice cream! This is so good, my kids went crazy for it. Thanks for the great recipe!
So glad you like it! 🙂
I adore oatmeal cookies but never thought of putting them in ice cream!! This is genius and so, so delicious!!!
So glad you liked it! Thank you!
I love this mashup of my two favorite treats!
I made the recipe (yummy). And instead of the loaf pan, I put in 8 oz mason jars.
Oh great idea! Glad you liked it! 🙂
I'm a lover of Ice-cream and oatmeal cookies. This is a great beginner recipe for ice-cream lovers. I've always put off making ice-cream because it always seems difficult to make but you make the process look so easy. I think I'm going to give this one a try. Thanks for sharing your recipe!
Thanks so much! I hope you enjoy it!! 🙂
Love oatmeal cookies and ice cream. Never thought to put the two together. Definitely going to try this recipe.
Thanks! I hope you like it!
What a great recipe! I never make ice cream because it seems too difficult but this makes it sound so easy!
Thanks! I hope you enjoy it!! 🙂
This looks really tasty! Thanks for sharing!