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Oatmeal Chocolate Chip Cookie Ice Cream in a blue and white chevron bowl

Oatmeal Chocolate Chip Cookie Ice Cream

  • Author: Lindsay
  • Prep Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This homemade Oatmeal Chocolate Chip Cookie Ice Cream is made with a cinnamon ice cream base. Add mini chocolate chips, oatmeal cookie pieces, and a cinnamon swirl, and you have a full-blown ice cream masterpiece. I’m in love!


  • 8 oz cream cheese, softened
  • one 14 oz can sweetened condensed milk
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 tbsp cinnamon
  • 12 oz Cool Whip (OR homemade whipped cream)
  • 1/2 cup mini chocolate chips
  • 3/4 cup oatmeal cookies, broken into pieces


  • 1/2 cup light corn syrup
  • 1 1/2 tbsp cinnamon
  • 1 1/2 tbsp sugar


1. Combine cream cheese and sweetened condensed milk in a large bowl and mix until smooth.
2. Add brown sugar, vanilla and cinnamon and until until incorporated.
3. Fold in Cool Whip until well combined.
4. Fold in mini chocolate chips and oatmeal cookies.
5. In a small bowl, combine corn syrup, cinnamon and sugar.
6. For layering the ice cream and cinnamon swirl, you’ll need a large container for freezing the ice cream. Place 1/3 of the ice cream mixture into the container.
7. Add about 1/3 of the cinnamon mixture on top of the ice cream.
8. Repeat with the ice cream and cinnamon two more times, for a total of 3 layers of both ice cream and cinnamon swirl, ending with cinnamon swirl on top.
9. Freeze for 4-5 hours or overnight.


To substitute homemade whipped cream for Cool Whip, beat 2 cups of heavy whipping cream until stiff peaks form.


  • Serving Size:
  • Calories: 534
  • Sugar: 70.8 g
  • Sodium: 183.2 mg
  • Fat: 24.9 g
  • Carbohydrates: 75.3 g
  • Protein: 7.2 g
  • Cholesterol: 41.1 mg