Ice Cream Pie

A homemade layered Ice Cream Pie is easier than you think! This Oreo Ice Cream Pie recipe includes a chocolate cookie crust, cookies and cream ice cream, fudge sauce and whipped topping for the best ever summer dessert. You can even mix up the flavors and use the same process to make a mint chocolate chip, pumpkin, strawberry, peanut butter, or peppermint ice cream pie. The options are endless!

Oreo Ice Cream Pie Recipe

The dessert of my childhood! My mom made this 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.

I’ve shown a classic Oreo Ice Cream Pie recipe here, but you can use the same recipe to create any flavor pie 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.

Ingredients

This is a quick overview of the ingredients that you’ll need for a layered ice cream pie recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Chocolate wafers or chocolate graham crackers: I use these chocolate wafers, but chocolate graham crackers are also a good option. 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.
• Granulated sugar: to sweeten the crust.
• Butter: to hold the crust together.
• Ice cream: pick your favorite flavor. I used Cookies and Cream here, but just about any variety will work!
• Hot fudge sauce: a jar of fudge sauce (at room temperature) adds a delicious layer to the pie that you definitely should not skip! I used this brand, but any similar variety will work.
• Cool Whip: or other similar frozen whipped topping. Make sure to allow enough time for the Cool Whip to thaw in the refrigerator before assembling the pie.

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! Keep it simple, and enjoy the best ever ice cream pie recipe!

1. Combine the cookie crumbs, sugar and melted butter.
2. Press the crumbs into a 9-inch pie plate.
3. Bake the crust in a 400° F oven for about 8 minutes. Cool completely.
4. Assemble the pie by filling the shell with softened ice cream.
5. Spread a layer of fudge sauce on top of the ice cream, and then top with a carton of Cool Whip.
6. Garnish with sprinkles, if desired.
7. Freeze for at least 2 hours before slicing and serving!

Storage

This pie keeps really well in the freezer, and the crust doesn’t even get soggy. Wrapped tightly, the pie will last in the freezer for up to 1 week.

Layered Ice Cream Pie Flavor Variations

• Crust Variations: use Oreo cookie crumbs to make an Oreo pie crust (like this), use regular graham cracker crumbs for a graham cracker crust, use Nilla Wafer cookie crumbs, or gingersnap cookie crumbs.
• Turtle: use Heath flavored ice cream or 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 ice cream, French Silk ice cream, or Chocolate 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!

Tips for the Best Ever Ice Cream Pie Recipe

• Don’t forget to 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.
• 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.
• Let the ice cream soften at room temperature for 5-10 minutes before trying to spread the ice cream in the pie crust. Once it re-freezes, you’ll also need to allow about 5-10 minutes for the pie to sit at room temperature and soften before trying to cut it into slices.
• 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!
• For a special touch, garnish the top of the pie with optional rainbow sprinkles, extra cookie crumbs, or other festive sprinkles that suit the holiday or celebration.

More Easy Ice Cream Dessert Recipes to Try

• 5-Ingredient Ice Cream Sandwich Cake
• Cookie Ice Cream Sandwiches
• Roasted White Peaches with Honeycomb and Vanilla Ice Cream

Ice Cream Pie

Prep: 15 minutes minutes

Cook: 8 minutes minutes

Chilling Time 3 hours hours

Total: 3 hours hours 23 minutes minutes

Servings 8 – 10 slices

Calories 494 kcal

A homemade layered Ice Cream Pie is easier than you think! Mix up the flavors and use any of your favorite combinations…from Oreo to pumpkin, mint chocolate chip to strawberry!

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Ingredients

  

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• 2 cups chocolate wafer or chocolate graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons salted butter, melted
• 1 quart ice cream, softened slightly at room temperature (or more if necessary)
• 1 cup fudge sauce, at room temperature
• 8 ounce container frozen whipped topping, thawed (such as Cool Whip)
• Optional garnish: sprinkles

Instructions

MAKE THE CRUST:

• Preheat oven to 400° F.
• In a medium bowl, stir together the chocolate crumbs and the granulated 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 like to 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, if desired.
• 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 minutes so that it softens a bit and it’s easier to slice.

Notes

• Don’t forget to 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.
• 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.
• Let the ice cream soften at room temperature for 5-10 minutes before trying to spread the ice cream in the pie crust. Once it re-freezes, you’ll also need to allow about 5-10 minutes for the pie to sit at room temperature and soften before trying to cut it into slices.
• 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!
• For a special touch, garnish the top of the pie with optional rainbow sprinkles, extra cookie crumbs, or other festive sprinkles that suit the holiday or celebration.
• Crust Variations: use Oreo cookie crumbs to make an Oreo pie crust (like this), use regular graham cracker crumbs for a graham cracker crust, use Nilla Wafer cookie crumbs, or gingersnap cookie crumbs.
• Turtle: use Heath flavored ice cream or 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 ice cream, French Silk ice cream, or Chocolate 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!

Nutrition

Serving: 1/10 of the pieCalories: 494kcalCarbohydrates: 64gProtein: 7gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 64mgSodium: 317mgPotassium: 301mgFiber: 2gSugar: 44gVitamin A: 649IUVitamin C: 1mgCalcium: 163mgIron: 1mg

Keyword: ice cream pie, oreo ice cream pie

Course: Dessert

Cuisine: American

Author: Blair Lonergan

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