Anyone can scoop ice cream with pie and make pie ala mode, but why not combine the two and make Ice Cream Pie. Boom! Just blew your mind! It only takes 10 minutes to prepare, make it 5 minutes if you grab a premade pie crust from the store.
Ice cream and frozen treats are my best friends in the Summer. We hang out in the backyard waiting for that summer breeze to pass through, attend all the BBQs we can get ourselves invited to, and enjoy leisure summer night strolls out on the town.
Now, about getting yourself invited to BBQs, I suggest making this ice cream pie recipe because it’s going to be your season ticket for years to come. No one has to know how easy it was to make, 3 ingredients, 10 minutes of active prep time. It doesn’t get any better than that!
How to make Ice Cream Pie
This ice cream pie recipe starts with a super easy homemade Oreo pie crust, which takes just a few minutes to whip up in a food processor. You do not need to remove the Oreo cookie filling when making the crust.
- Allow the pie crust to set in the freezer before filling it with your favorite ice cream.
- Thaw ice cream at room temperature to soften slightly so you can easily scoop it out and add it to the pie crust.
- Use an offset spatula to spread the ice cream evenly and freeze until the ice cream is frozen again before slicing and serving.
What type of crust to use?
To keep this ice cream pie a no bake dessert, you can make it with any type of cookie pie crust prepared by mixing cookie crumbs with butter and allowed to set in the freezer.
- Oreo crust – this can be made with both original Oreos and golden Oreos, and really any other flavors like lemon Oreo for Spring or carrot cake Oreos for Fall.
- Graham cracker crust – this can be made in the same way an Oreo pie crust is made, in a food processor with melted butter.
Any of these crusts will take 5 – 10 minutes at most to prepare if you want to go the homemade route. But they are also available in premade pie tins at the grocery store if you don’t want to bother with cleaning the dishes.
If you want to use a traditional pie crust for your ice cream pie, it will take longer as you will need to bake the pie crust and let it cool completely before filling it with ice cream. But you can try one of the following pie crust recipes:
What type of ice cream to use?
I made this ice cream pie with chocolate vanilla swirl ice cream to get the cool marble look and color contrast. Store-bought or homemade ice cream will both work. But store-bought is the easiest route and you will save a ton of time in the kitchen.
However, if you have the time, want a challenge or a more unique ice cream flavor, try any of these:
Storing and serving ice cream pie
How to serve ice cream pie?
Add toppings just before serving. Homemade whipped cream is a must in my opinion along with fresh fruits or fruit compote toppings such as:
- Strawberry compote with a hint of orange – this one would compliment the orange mascarpone ice cream well.
- Blueberry compote with a hint of lemon.
- Peach sauce with rosemary and white wine – this one pairs perfectly with the mascarpone ice cream.
- Mixed berry compote with a hint of lime.
- Cherry compote with a hint of almond.
You could also sprinkle over some crushed nuts, add hot fudge, drizzle on caramel sauce or get fancy with homemade dulce de leche.
How to store ice cream pie?
Keep ice cream pie in the freezer until ready to serve. Before serving, allow the pie to defrost a bit so you can slice into it easily. Store any leftovers in the freezer. You can pre-slice them and wrap well in plastic and foil to keep any funky freezer smell out.
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Ice Cream Pie
- 4 oz unsalted butter - melted
- 30 Oreo cookies
- 1.5 quart ice cream
- Break Oreo cookies into small pieces and ground in a food processor until fine crumbs form. Do not remove the filling.
- Melt the butter in the microwave for about 30 - 45 seconds, stir with a fork to dissolve any remaining solid butter.
- Drizzle melted butter over the Oreo crumbs, and process for an additional 10 - 20 seconds until the mixture is the texture of wet sand.
- Dump the mixture into a tart pan or pie dish and press into the bottom and sides of the pan to form a crust.
- Wrap well and freeze until hardened before filling.
Assemble the Pie
- When the pie crust is ready, allow the ice cream to soften slightly at room temperature for ease of scooping and spreading.
- Scoop out the ice cream and fill the crust to the rim, use an offset spatula to spread it evenly.
- Freeze the pie until the ice cream is set again before slicing and serving.
- Cut into slices, top with fruit compote, whipped cream and any other desired toppings just before serving.
- You do not need to remove Oreo filling before making the crust.
- Store-bought or homemade cookie pie crust will work for this recipe.
- You can use either Oreo crust or Graham cracker crust, whichever you prefer.
- Store-bought ice cream is the easier route, but homemade ice cream can offer some unique flavors.
- Allow the ice cream pie to defrost slightly on the countertop before slicing into it.
- Warm your knife under hot running water for a few seconds, wipe dry before making a slice and repeat. This will give you clean slices.
- Store in the freezer before serving. And also store any leftovers in the freezer, wrapped well in plastic and foil.