Ice Cream Pie

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!

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 - 10 slices

Calories 494kcal

Author Blair Lonergan

Ingredients

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