No Churn Oatmeal Cookie Chunk Ice Cream
This No-Chull Oatmeal Cookie Chunk Ice Cream is inspired by the late Ben & Jerry’s iconic flavor that continues to be missed by us all these years later. Made with a sweet cinnamon ice cream base, the ultimate nostalgic scoop filled with buttery oatmeal cookie dough bites and generous chocolate pieces.
Ben and Jerry’s Oatmeal Cookie Chunk Ice Cream Duck (RIP)
I don’t know who at Ben & Jerry’s made the decision to discontinue oatmeal cookie chunks, but I just wanted to tell you. Because if you’ve had it before, you know. It was cinnamon-flavored, creamy, and somehow tasted like the perfect combination of an oatmeal chocolate chip cookie and a bowl of ice cream. It was elite.
So naturally we had to create our own version. And dare I say it…this could be even better.
This homemade oatmeal cookie chunk ice cream is not only incredibly easy to make, but also requires no stirring, so you don’t need an ice cream maker. Just whisk, fold, and freeze, and you’ll always have an emergency pint stash in your freezer.
What is Oatmeal Cookie Chunk Ice Cream?
Oatmeal Cookie Chunk Ice Cream is one of Ben & Jerry’s most popular retired flavors, featuring cinnamon ice cream filled with oatmeal cookie pieces and fudge flakes.
This homemade version stays true to everything you love about the original, but with even bigger cookie chunks and generous chocolate pieces. It’s comfortable. It’s nostalgic. This ice cream is like standing in front of the freezer with the lid off. Why you’ll love this no-churn ice cream. Need bullet points?
No ice cream maker required Filled with buttery oatmeal cookies Made with simple ingredients Perfect for summer and cozy enough for fall
Honestly, this might be one of my favorite no-churn ice cream recipes we’ve ever made.
What materials do I need?
One of the best things about this recipe is that it’s made with staples you have in your pantry.
Heavy Cream: Whipped cream is the secret to creating a light, airy, no-churn ice cream base. Sweetened Condensed Milk: Sweetens ice cream and gives it a super creamy texture without using an ice cream machine. Light Brown Sugar: A small amount of brown sugar gives the ice cream an unmistakable oatmeal cookie flavor and adds a rich flavor of caramel. Ground Cinnamon: A generous sprinkling adds a warm, comforting oatmeal cookie flavor to the base. Vanilla Extract: A splash of vanilla rounds out the pleasant oatmeal cookie flavor. Semi-sweet chocolate: Oatmeal cookies and chocolate go together. As a raisin advocate (don’t come at me), if you’re an oatmeal raisin person, you can also replace the chocolate with a handful of raisins. Edible Oatmeal Cookie Dough Chunks: The star of the show. These buttery cookie doughs are made with oat flour and rolled oats for rich texture and flavor. Since these cookies are made with oat flour, there is no need to heat treat the flour beforehand. That makes us happy too.
Best no-churn ice cream tips
Do not over-whip the cream. You want soft, wavy corners. Too much whipped cream can make the ice cream texture a bit grainy. Keep the cookie dough chunks in bite-sized pieces. The smaller pieces distribute better throughout the ice cream, making every scoop even more delicious. Use chopped chocolate instead of chocolate chips. The chopped chocolate melts beautifully on your tongue and gives dreamy little chocolate flecks throughout the ice cream without breaking the texture. Freezing overnight gives the best texture. Technically you can eat it after a few hours, but freezing it overnight will give you the perfect scoopable ice cream.
How to store homemade ice cream
Oatmeal Cookie Chunk Ice Cream can be stored in the freezer, tightly covered, for up to 2 months.
To prevent ice crystals from forming, press plastic wrap directly onto the surface before covering.
For the creamiest scoop, let ice cream sit at room temperature for 5 minutes before serving.
Variations of this recipe
Want to change things up? To adapt the recipe, try one of the options below.
Increase the sweetness and saltiness! Served with homemade salted caramel. Are you a raisin apologist like me? Swap half the chocolate for raisins! Replace half of the chocolate pieces with chopped walnuts or pecans. Turn this into an oatmeal fudge bar-style ice cream and add a swirl of hot fudge.
If you, too, are still grieving the loss of Ben & Jerry’s Oatmeal Cookie Chunks, consider this store closing.
This homemade no-churn oatmeal cookie chunk ice cream has everything you loved about the original. It’s got comforting cinnamon ice cream, buttery oatmeal cookie pieces, and plenty of chocolate chips, all with the added bonus of being made whenever you feel like it.
Enjoy baking, friends! !
XXX
For oatmeal cookie dough chunks
4 tablespoons unsalted butter, melted
1/3 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla essence
1 cup oat flour (You can use store bought or make your own by blending oats!)
1/3 cup old fashioned oats
1/4 teaspoon salt
1/4 teaspoon cinnamon powder
for ice cream
14 ounce sweetened condensed milk
3 tablespoons light brown sugar
1 1/2 tsp vanilla essence
2 teaspoons cinnamon powder pinch of salt
2 cup fresh cream
1 cup semi-sweet chocolate chocolate chipsfinely chopped
Instructions
First, make a ball of oatmeal cookie dough. In a small bowl, combine melted butter, brown sugar, milk, and vanilla. Mix together using a silicone spatula. Add oat flour, oats, salt, and cinnamon. Stir until combined and no streaks of oat flour remain. It will be a little thin so let it sit for 5-10 minutes to thicken while you make the rest of the ice cream. Next, make ice cream. In a medium bowl, add sweetened condensed milk, brown sugar, vanilla extract, cinnamon, and salt. Mix and set aside. In a stand mixer fitted with the whisk attachment, whip the heavy cream on low speed and then gradually increase to high speed until soft peaks form and the whipped cream begins to hold its shape, about 1 minute. Pour in the sweetened condensed milk mixture and mix on low speed to avoid streaks of sweetened condensed milk. Add the chopped chocolate and mix to combine. Pull out two quart containers (though any freezer-safe container is fine, such as a 1-pound loaf pan or a 9-inch round pan). Spoon ice cream mixture into each quart container, filling about 1/3 full. Drop spoonfuls of oatmeal cookie dough on top. Repeat this process with more ice cream and cookie dough until you reach the top of the container. Gently mix everything together using a butter knife, cover with a lid or plastic wrap, and place in the freezer to chill for at least 8 hours before serving. With a tight-fitting lid, ice cream can be stored in the freezer for up to 2 months.
