Happy National Ice Cream Month! I can’t think of a better way to celebrate than with this homemade Blueberry & Oatmeal Creme Pie Ice Cream! This ice cream couldn’t be easier to make. It doesn’t require making an egg-based custard first. If you can stir, you can make this ice cream! And I’m willing to bet you will make it over & over again!
All I want to do is dive face-first into this pan of Blueberry & Oatmeal Creme Pie Ice Cream! I made several test batches of this ice cream and Jeff & I polished off all of the batches in no time at all. It was rough. Just kidding! I gladly ate batch after batch of this rich, creamy, jam, and cookie-swirled beauty in the name of recipe creation! Sandwich scoops of this Blueberry & Oatmeal creme Pie Ice Cream between two oatmeal creme pies or Toasted Oatmeal & Chocolate Chip Cookies, pile scoops onto a sugar cone or eat it with a spoon straight from the tub!
What you’ll need to make Blueberry & Oatmeal Creme Pie Ice Cream
- heavy whipping cream
- whole milk ( Do Not use skim or 2% milk, the finished ice cream will be icy!)
- sea salt
- granulated sugar
- vanilla extract
- almond extract
- butter extract
- good-quality blueberry jam
- three oatmeal creme pies (plus more, if you want to make ice cream sandwiches with them)
- light corn syrup
- ice cream maker
I know the use of corn syrup is a highly debated topic. Here’s how I look at it, sugar is sugar. As long as we don’t use it by the gallon every day it’s gonna be just fine! I love sugar. I don’t plan on ever giving it up in my lifetime. I enjoy everything in moderation! Thank you for enduring my rant!
Corn syrup. Really, Heidi?
Corn syrup is key in this recipe. It’s only 2 Tablespoons, and it prevents the ice cream from being icy. With the corn syrup, this ice cream remains rich and creamy for a week after it’s churned and frozen. The corn syrup also helps prevent the ice cream from melting quickly!
Using a quality blueberry jam in this recipe is a total time saver! Instead of making a fruit sauce to swirl in the ice cream base before freezing, grab a jar of jam instead! Fresh fruit in ice cream becomes hard as a rock when frozen. It needs to be paired with sugar syrup to remain soft in ice cream. If you happen to have a homemade blueberry sauce feel free to substitute it for the jam!
Do you want to store your ice cream in a parchment-lined loaf pan? Crinkle the sheet of parchment into a ball. Then, undo the ball and place the flat but crinkly paper into the pan. I leave excess parchment on each side of the pan. After the ice cream is completely frozen, I flop the excess paper onto the surface of the ice cream. Then, I wrap the whole shebang with plastic wrap.
Summer is going fast, friends! Churn a batch or three of Blueberry & Oatmeal Creme Pie Ice Cream and invite your friends and family over for an ice cream social! If you enjoy this recipe, you can subscribe at the bottom of the page. You’ll receive new recipes straight to your inbox!
{Products that were highlighted or endorsed in this post are not sponsors. All products are items that I use and enjoy!}
Print
Blueberry & Oatmeal Creme Pie Ice Cream
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes+24 hours to chill and freeze
- Yield: 1 quart 1x
Print Recipe
Pin RecipeDescription
Add making Blueberry & Oatmeal Creme Pie Ice Cream to your summer bucket list! No custard-making is required to make this rich & creamy treat!
Ingredients
2 1/2 cups heavy whipping cream
1/2 cup whole milk
1/8 tsp sea salt
2 Tbsp light corn syrup
3/4 cup granulated sugar
1/2 Tbsp vanilla extract
1 tsp almond extract
1 tsp butter extract
1/3 cup blueberry jam {see note}
3 store-bought oatmeal creme pies, chopped & frozen
Instructions
Line a metal bread pan with parchment paper.
Chop oatmeal creme pies into pieces and place on a parchment-lined cookie sheet. Freeze until solid.
Combine cream, milk, salt, corn syrup and sugar in a medium saucepan with a wire whisk.
Place the pan over medium heat and bring to a simmer.
Stir mixture frequently until sugar is dissolved. This step takes approximately 5 minutes.
Remove the pan from the heat and whisk in the extracts. Pour mixture into a large glass bowl or measuring cup. Cool completely. Cover with plastic wrap and chill for several hours until completely cold.
When ice cream base is completely chilled, pour into the churning canister of an ice cream maker. Churn ice cream according to the manufacturer’s directions. My ice cream maker processed this recipe in 40 minutes. When the ice cream is completely churned, dump the contents into a large mixing bowl. Pour the frozen creme pie pieces over the ice cream and fold the pieces in.
Dump the creme pie ice cream into the lined pan and dollop tablespoons of jam over the top. Using a knife blade or skewer, swirl the jam through the ice cream using a figure 8 motion. Place ice cream in the freezer until completely frozen. After the ice cream is completely frozen, cover and store for up to a week.
Notes
Use a quality brand of blueberry jam for the best results. Two of my favorite store-bought jams are Bonne Maman or Stonewall Kitchen.
While the ice cream base does not contain eggs, the oatmeal creme pies do. If you or someone in your household is allergic to eggs substitute your favorite egg-free cookie treat for the oatmeal creme pies.
Freeze the chopped oatmeal creme pies before adding them to the churned ice cream. Unfrozen pie pieces will disintigrate when mixed into the churned ice cream base.
- Category: Ice Cream
- Method: Churned
- Cuisine: American
Keywords: blueberry creme pie ice cream
This is a must try!
★★★★★
Absolutely!