No churn homemade oatmeal cookie ice cream with condensed milk, cinnamon, oatmeal cookie chunks, and chocolate chunks! Learn how to make no churn ice cream without a machine!
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.
Notes
Oatmeal Cookies: This oatmeal cookie recipe is a simplified, small-batch version of my Coconut Macadamia Oatmeal Cookies with White Chocolate Chunks. If you prefer, you can use any other oatmeal cookie recipe you love, or to save time, pick up some store-bought cookies and crumble them in!