A homemade ice cream pie is easier than you think! With a chocolate cookie crust, ice cream, fudge sauce, and whipped topping, it’s the ultimate summer treat—and you can mix and match flavors!
It’s the season of summer desserts! Don’t miss this cookie ice cream sandwich, key lime icebox cake, easy banana pudding, peanut butter pie, chocolate pudding pie, and Mom’s easy apple pie, too.
The Easy Ice Cream Pie Recipe that’s Been a Family Favorite for Decades
This right here is the summer dessert of my childhood! My mom made the ice cream pie every year for my brother’s birthday in August…and for just about any other warm-weather celebration that popped up on the calendar. It’s the best of all worlds: quick, easy, decadent, and absolutely delicious! We love a made-from-scratch crust, but you can even take a shortcut and buy a prepared graham cracker crust when you don’t want to turn on the oven.
I’ve shown a classic Oreo ice cream pie here, but you can use the same process to create any flavor that you prefer. Swap out the chocolate cookie crust for a traditional graham cracker crust, pick a different variety of ice cream, or use caramel sauce instead of fudge sauce. There are so many delicious possibilities, and I’ve included a list of some of our favorites below.
Table of Contents
Ingredient Notes and Tips for Success
- I use chocolate graham crackers for the crust. If you prefer an Oreo cookie crust, you will just need to use a bit less butter to account for all of the cream filling in the cookies.
- Pick your favorite flavor of ice cream. I’ve shown Cookies and Cream here, but just about any variety will work.
- You’ll need a jar of hot fudge sauce (at room temperature). I typically use Hershey’s or Smucker’s. Do not use chocolate syrup, which is way too thin. You need a thick layer of fudge on top of the ice cream.
- If you prefer caramel instead of fudge, make sure that you choose a thick caramel topping (not caramel syrup).
- We top the pie with Cool Whip, but you can certainly make your own whipped cream from scratch if you like. You’ll need a total of about 3 – 3 1/4 cups of homemade whipped cream to equal an 8-ounce container of Cool Whip.
- Allow plenty of time for the crust to cool before assembling the pie, and then additional time for the pie to re-freeze for a couple of hours before serving.
How to Make Ice Cream Pie
This process is incredibly easy — you just need to plan ahead and allow plenty of chilling time. There’s not a lot of hands-on effort required, but patience is the hardest part! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Stir together the three-ingredient crust and press the mixture into a pie plate.
- Bake the crust for about 8 minutes. Cool completely.
- Fill the shell with softened ice cream.
- Spread a layer of fudge sauce on top of the ice cream, and then top with a carton of Cool Whip. There’s no need to measure the filling ingredients. I tried to estimate how much ice cream and fudge sauce I used here, but really you just need to fill the pie with ice cream and spread a nice, thick layer of fudge sauce on top! Garnish with sprinkles, if desired.
- Freeze for at least 2 hours before slicing and serving!
Preparation and Storage Tips
This pie keeps really well in the freezer, and the crust doesn’t even get soggy. That means that it’s a great make-ahead option — especially when you’re entertaining! Wrapped tightly, the pie will last in the freezer for up to 1 week.
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Watch How to Make It
Ice Cream Pie
Ingredients
- 2 cups chocolate wafer or chocolate graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons salted butter, melted
- 1 quart ice cream of choice (I used Cookies and Cream here), softened slightly at room temperature (or more if necessary)
- 1 cup fudge sauce, at room temperature
- 8 ounce container frozen whipped topping, thawed in the fridge (such as Cool Whip)
- Optional garnish: sprinkles
Instructions
MAKE THE CRUST
- Preheat the oven to 400°F. In a medium bowl, stir together the chocolate graham cracker crumbs and the sugar. Add the melted butter and mix to combine. The crust should easily hold together in clumps when you press it together with your fingers (if it doesn’t, add 1 tablespoon of melted butter at a time until it reaches the correct consistency). Press the crust into the bottom and up the sides of an ungreased 9-inch pie plate. I use the flat bottom of a measuring cup to help press the crust into the plate evenly. Bake the crust for 8-10 minutes, until it smells toasty. Cool the crust completely before you assemble the pie.
ASSEMBLE THE PIE
- Spread the ice cream in an even layer in the pie crust.
- Top with a layer of fudge sauce, and then a layer of whipped topping. Garnish with sprinkles.
- Freeze the pie for at least 2 hours, or until firm and set. When ready to serve, allow the pie to sit on the counter for at least 5-10 minutes so that it softens a bit and it’s easier to slice.
Notes
- Thaw the Cool Whip in the fridge for at least 4 hours (or days in advance) before you plan to assemble the pie. Do not thaw the whipped topping at room temperature or it will become too soft and “melt.”
- Use a jar of “hot fudge” sauce or topping — not chocolate syrup. You want a nice thick layer on top of the ice cream, rather than a runny mess. If you prefer a caramel topping, make sure that you use a thick caramel sauce and not caramel syrup.
- There’s no need to measure the filling ingredients. I tried to estimate how much ice cream and fudge sauce I used here, but really you just need to fill the pie with ice cream and spread a nice, thick layer of fudge sauce on top!
Nutrition
Flavor Variations
- Crust Variations: use Oreo cookie crumbs to make an Oreo pie crust, use regular graham cracker crumbs for a graham cracker crust, use Nilla Wafer cookie crumbs, or gingersnap cookie crumbs.
- Turtle: use buttered pecan ice cream, a chocolate crust, and top with caramel sauce or fudge sauce (or both), chopped pecans, and Cool Whip.
- Chocolate: use chocolate, chocolate fudge brownie, or brownie batter ice cream.
- Grasshopper: use mint chocolate chip ice cream.
- Pumpkin: a personal favorite — this is perfect throughout the fall! Use a gingersnap cookie crust, pumpkin ice cream, caramel sauce, and Cool Whip.
- Peppermint: a great Christmas dessert using peppermint ice cream and crushed candy canes as a garnish.
- Strawberry: use a graham cracker crust with strawberry ice cream and fudge sauce.
- Peanut butter ice cream, coffee ice cream, chocolate chip ice cream, or cookie dough ice cream all work well, too!
More Easy Summer Desserts to Try
Ice Cream Sandwich Cake (Just 5 Ingredients)
2 hours hrs 10 minutes mins
Blueberry Yum Yum
3 hours hrs 30 minutes mins
Strawberry Cream Cheese Icebox Cake
4 hours hrs 25 minutes mins
Originally published in June, 2021, this post was updated in May, 2025.
Your mention of using a thick caramel topping reminded me that many years ago my family was given a jar of Dulce de Leche sauce. Oh, my gosh, that was good on ice cream! That jar lasted a long time because it was so rich. A lil’ dab would do, ya! I rather think my brother went on a trip and brought it back as a souvenir. This would have been the early 80s before Dulce de Leche was everywhere .
Yes, I bet it was delicious! You can definitely use something like that on this pie. I think they sell it at most grocery stores these days if you want to enjoy it again! 🙂