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Last Updated on September 7, 2020 by Chenée Lewis
Summer is winding down! In fact, Labor Day is a celebration not only of the achievements and contributions of the American labor movement, but also of the unofficial end of summer! So since summer is on its way out, let’s celebrate with one more no-churn ice cream! 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 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 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
- sweetened condensed milk
- finely chopped semi-sweet chocolate – to fold in at the end!
If you’re not using storebought 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: 64 grams
- 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 9×5-inch loaf pan. Here are a few other tools you might need:
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)
- 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 ice cream recipe for later!
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