As a lifelong fan of Little Debbie snacks, I couldn’t resist recreating the Little Debbie Oatmeal Creme Pie Ice Cream. Combining the warm, spiced flavors of oatmeal cookies with the smooth, custardy base of ice cream feels like a dessert dream come true.

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How to make Little Debbie Oatmeal Creme Pie Ice Cream

Little Debbie Oatmeal Creme Pie Ice Cream is a frozen dessert inspired by the classic Little Debbie Oatmeal Creme Pie snack cake. Instead of just the cookie, this product turns the flavor of the nostalgic treat into ice cream you can scoop and enjoy.

Ingredients

Here’s everything you need to make this delicious, nostalgic ice cream:

For the Ice Cream:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks (for a creamy custard base)
1 tsp vanilla extract
1/2 tsp cinnamon (optional, for a warm oatmeal cookie vibe)
1/4 tsp salt

For Mix-Ins:

4 to 5 Little Debbie Oatmeal Creme Pies, chopped into bite-sized chunks
(Optional) 1 cup oatmeal cookie crumbles for extra texture

Instructions

Step 1: Make the Ice Cream Base

Heat the Milk and Cream: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. Do not let the mixture boil.
Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly (this prevents the eggs from scrambling). Then, pour the tempered yolks back into the saucepan.
Cook the Custard: Cook the mixture over medium-low heat, stirring frequently, until it thickens enough to coat the back of a spoon (around 170–175°F). Stir in the vanilla extract, cinnamon (if using), and salt.
Cool the Base: Pour the custard into a heatproof bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

Step 2: Churn the Ice Cream

Once the base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
About 5 minutes before the churning is complete, add the chopped Little Debbie Oatmeal Creme Pie chunks (and oatmeal cookie crumbles, if using) to the ice cream maker. Let them mix in until evenly distributed.

Step 3: Freeze and Set

Transfer the churned ice cream to an airtight container. Smooth the top with a spatula and press parchment paper or plastic wrap onto the surface to prevent ice crystals.
Freeze for about 4–6 hours, or until firm enough to scoop.
No Ice Cream Maker?: Make the base as instructed and let it cool completely. Whip 2 cups of heavy whipping cream to stiff peaks, then gently fold the chilled custard base into it. Fold in the mix-ins and freeze in a loaf pan or airtight container for 6–8 hours, stirring every 2 hours for a smoother texture.

Tips for the Best Little Debbie Oatmeal Creme Pie Ice Cream

Choose Fresh Oatmeal Pies: You want them to be soft and chewy since the texture will stay better in the ice cream. Stale ones might turn overly hard once frozen.
Don’t Overload Mix-Ins: While the Little Debbie chunks are the star of the dish, adding too many can overwhelm the creamy base. Start with 5 pies and adjust based on preference.
Experiment with Add-Ins: For a more homemade twist, crumble fresh-baked oatmeal cookies into the mix or drizzle caramel sauce during the layering process for extra indulgence.
Storage Tip: Store the ice cream in an airtight container with plastic wrap or parchment paper pressed directly onto the surface to avoid freezer burn.
Serve with Extra Love: Want to go all out? Serve scoops in bowls and top with whipped cream, caramel drizzle, or even an extra piece of Oatmeal Creme Pie.

What to serve with

Little Debbie Oatmeal Creme Pie Ice Cream is a treat that already packs a nostalgic punch with its creamy texture, oatmeal cookie chunks, and sweet molasses hints. But why stop there? Pairing it with the right sides or toppings can elevate your dessert experience, turning an already delicious treat into an unforgettable one.

Ingredients Substitutes

There are plenty of ways to adjust the ingredients for your Little Debbie Oatmeal Creme Pie Ice Cream.

1. Dairy Substitutes

If you’re lactose-intolerant, vegan, or just don’t have certain dairy ingredients, you can adjust as follows:

Heavy Cream Substitute:

Coconut Cream: Use an equal amount of full-fat coconut cream. It’s rich, creamy, and works great for a dairy-free or vegan version, though it will add a subtle coconut flavor.
Cashew Cream: Blend soaked cashews with water to form a thick, creamy liquid. Substitute in equal amounts for heavy cream.
Half-and-Half (if avoiding extra fat): Replacing heavy cream with half-and-half reduces fat content, though the ice cream may be less creamy.
Whole Milk Substitute: Almond Milk, Oat Milk, or Soy Milk: Use an equal amount of any non-dairy milk. Oat milk is particularly great because it mimics the flavor profile of oatmeal cookies.

2. Sweetener Substitutes

Traditional granulated sugar works perfectly, but there are other options depending on your dietary or taste preferences:

Brown Sugar: Adds a caramel-like depth of flavor that works beautifully with the molasses flavor of the oatmeal creme pies.
Honey or Maple Syrup: Use 2/3 cup of honey or maple syrup to replace 3/4 cup of sugar. These will add a slight additional flavor—maple syrup, in particular, enhances the oatmeal cookie vibe.
Coconut Sugar: A natural option that lends a mild caramel flavor—use it in a 1:1 ratio for sugar.
Stevia or Monk Fruit (Low-Calorie Option): Some stevia or monk fruit blends can be measured at a 1:1 ratio, but check the product instructions. Note that the flavor might be slightly different, and the lack of bulk from regular sugar may alter the texture.

3. Egg Yolks Substitute

Egg yolks are used to make the custard base creamy, but you can replace them if needed.

Cornstarch or Arrowroot Powder: Use 2–3 tablespoons mixed with the milk before thickening. This creates a creamy texture without eggs.
Greek Yogurt: Adds richness and texture to the base—use about 1/4 to 1/2 cup as a substitute for the egg yolks.
Agar-Agar or Gelatin: Dissolve 1–2 teaspoons of powdered gelatin or agar-agar in warm milk to thicken the base as an alternative.

Final Thoughts

This homemade Little Debbie Oatmeal Creme Pie Ice Cream isn’t just a dessert; it’s a ticket to childhood nostalgia. Every bite is a combination of creamy, sweet, and chewy goodness that perfectly captures the essence of your favorite treat.

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