Ice Cream Pie

An easy layered ice cream pie is perfect for any summer celebration!

Course Dessert

Cuisine American

Keyword ice cream pie, oreo ice cream pie

Prep Time 15

Cook Time 8

Chilling Time 3

Total Time 3 23

Servings slices

Calories 617kcal

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

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.

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.

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!