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–+ servings
Dairy Free Kitchen

Dairy Free Oatmeal Cream Pie Ice Cream

This recipe transforms a classic childhood favorite into an irresistible frozen dessert. It is a nostalgic treat the entire family will love.
Dairy Free Oatmeal Cream Pie Ice Cream
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 500 kcal
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Equipment

  • ice cream maker
  • skewer

Ingredients

For the Brown Sugar Base
  • 2 cans (13.5 oz each) Full-Fat Coconut Milk
  • 2/3 cup Packed Light Brown Sugar
  • 1 tbsp Molasses
  • 1 tbsp Light Corn Syrup
  • 1 tbsp Cornstarch
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 2 tsp Vanilla Extract
For the Oatmeal Cookie Crumble
  • 3/4 cup Old Fashioned Rolled Oats
  • 1/2 cup All-Purpose Flour
  • 1/3 cup Packed Light Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 5 tbsp Dairy Free Butter, Melted
  • 1/2 tsp Vanilla Extract
For the Cream Swirl
  • 1 cup Marshmallow Creme

Instructions

  1. In a medium saucepan, whisk together the brown sugar, cornstarch, cinnamon, and salt. Whisk in the coconut milk, molasses, and corn syrup, then cook over medium heat, whisking constantly, for 5 to 7 minutes, until the base simmers and thickens slightly.
  2. Remove from the heat and stir in the vanilla. Pour into a bowl, press plastic wrap onto the surface, and refrigerate for at least 6 hours or overnight.
  3. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix the oats, flour, brown sugar, cinnamon, baking soda, and salt, then stir in the melted butter and vanilla until clumpy.
  4. Scatter the mixture over the baking sheet in small clumps and bake for 12 to 15 minutes, until deep golden brown. Let it cool completely on the sheet, where it will crisp up, then break into bite-size pieces.
  5. Pour the chilled base into an ice cream maker bowl that has been frozen for at least 24 hours. Churn for 20 to 25 minutes, until thick and creamy like soft serve.
  6. Microwave the marshmallow creme for 10 seconds to loosen it. Layer the ice cream into a 9x5-inch loaf pan with handfuls of oatmeal crumble and spoonfuls of marshmallow creme, then gently swirl with a skewer.
  7. Cover tightly and freeze for 4 to 6 hours, until firm. Let sit at room temperature for 10 minutes before scooping.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 58gProtein: 4gFat: 28g
Course Dessert
Cuisine American
Keyword dairy free, ice cream, oatmeal cream pie

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