This Ice Cream Pie with an Oreo crust is super easy to put together with store-bought ice cream, and a no-bake Oreo cookie crust. Serve it with homemade whipped cream and an easy cherry compote and it will quickly become one of your favorite summer desserts.
Table of Contents
As the weather heats up, it’s always a good idea to have a no-bake recipe in your back pocket to save dessert. This no-bake ice cream pie is simply made with a homemade Oreo pie crust filled with ice cream. Or try making your own creamy filling like this 6-ingredient Oreo cheesecake bite recipe!
Why you’ll love this recipe
- This ice cream pie recipe requires just 3 ingredients. And if you opt for a store-bought pie crust, then it would just be 2 ingredients!
- It takes all but 10 minutes to prepare.
- You don’t even need to turn the oven on – keep the house cool during hot months!
- It’s so easy to customize with different crust flavors as well as ice cream flavors.
- Dress it up with toppings for another layer of yumminess.
I suggest setting up a little topping bar and let everyone dress up their own slice of ice cream pie with some boozy whipped cream (for the big kids!), sprinkles, crushed Oreo cookies, hot fudge sauce, dulce de leche, the possibilities are endless. I promise the whole family will love it!
Ingredients and Substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Oreos – I use classic Oreos in this recipe. There is no need to remove the cream filling between the cookies, just make sure to get the classic version and not double stuffed. This recipe will also work with golden Oreos or any other flavor Oreos like peanut butter or mint to compliment the ice cream flavor you’re using.
- Butter – I use unsalted butter to bind the Oreo cookie crumbs together to make the pie crust. In a pinch you could use salted butter.
- Ice cream – I use chocolate and vanilla swirl ice cream to fill this ice cream pie because I love the color contrast. You can use your favorite ice cream flavor or customize it to pair with the Oreo flavor of your choice.
How to make easy Oreo Ice Cream Pie
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Make the Oreo crust
Ground the Oreos in a food processor until they become fine crumbs. To the food processor, add melted butter and mix until the butter is distributed and the Oreo crumbs start to clump together.
Turn the mixture out into your pie dish. Press into an even layer on the bottom and up the sides of your pan to form a crust. Let it set up in the freezer for 15 minutes before adding the ice cream.
Add ice cream filling
If your ice cream is frozen solid, let it thaw until slightly soft and easy to scoop. Add ice cream to the frozen Oreo crust, fill it to the rim and level it with an offset spatula. If you have extra ice cream, you can just pile it on top and create a dome for your ice cream pie.
Cover and put the Oreo ice cream pie back into the freezer until it is firm again before serving.
Flavor variations
Pretty much any ice cream flavor will pair well with a classic Oreo crust, stay simple with a single ice cream flavor or dress the ice cream up with mix-ins. Here are some ice cream pie flavor suggestions.
- Cookies and cream: fold crushed Oreos into vanilla ice cream, served with whipped cream and more crushed Oreos
- Strawberry explosion: strawberry ice cream, layered with strawberry jam, topped with strawberry compote for serving
- Mocha: coffee ice cream, layered with chocolate syrup or chocolate ganache, served with whipped cream and chocolate shavings
- Chocolate peanut butter: chocolate ice cream layered with swirls of creamy peanut butter, or peanut butter ice cream layered with chocolate syrup or chocolate ganache, served with whipped cream and chopped peanut butter cups
- Samoas: vanilla ice cream layered with caramel sauce and chocolate shavings, served with whipped cream and toasted coconut
- Multiple layers: use two or three different flavors of ice cream to make a multi-layer ice cream pie. If you use a springform pan for this you can make more layers.
Baker’s Tips
- You can use store-bought Oreo pie crust for this recipe but I think a homemade crust is the way to go because it will taste so much better. Plus it is so easy to make.
- You can use a 9” pie plate, or an 8” or 9” springform pan for this recipe.
- If the ice cream is frozen solid and hard to scoop, allow it to thaw at room temperature until softened slightly so you can scoop it out easily before filling the pie crust.
- Once the pie is assembled and frozen solid, let it thaw at room temperature slightly to soften before slicing and serving, just for ease.
- Put your knife under hot running water or dip it in a cup filled with hot water for a few seconds, wipe dry before slicing into the pie.
FAQs
Can I use a different pie crust?
As I mentioned above, you can also make the Oreo crust with different flavor Oreos to pair it with the ice cream flavor or topping of your choice. For example, mint Oreo and peanut butter Oreos come to mind to pair with mint chocolate chip ice cream and peanut butter ice cream.
You can also make the crust with any other cookies like Graham crackers crust or Biscoff cookie crust. The method is the same, and all cookie pie crusts are no-bake since they can be set in the freezer.
If you want to use a traditional all butter pie crust or chocolate pie crust, it will take longer to make this recipe, since you’ll need to bake the crust and let it cool completely before filling it with ice cream.
Can I make this pie ahead of time?
The Oreo crust can be made ahead of time and frozen for up to 3 months. Once filled with ice cream, the pie can be kept frozen for up to 2 months.
How do I store this ice cream pie?
Keep ice cream pie in the freezer until ready to serve. It will last up to 2 months.
However, if you refreeze leftovers, they will last up to a week. If you keep the pie longer than that, the ice cream will likely develop ice crystals due to being thawed and refrozen multiple times.
You can pre-slice the pie, wrap the slices really well in plastic and foil, then store in a freezer bag to keep it from getting freezer burn. This way you don’t have to keep thawing the entire ice cream pie each time you want a slice.
More pies perfect for summer days
📖 Recipe card
Ice Cream Pie
Equipment
Ingredients
- 4 oz unsalted butter (melted, 113 g)
- 30 Oreo cookies (340 g)
- 1.5 quart ice cream (1.4 liter)
Instructions
Make Oreo crust
- Break Oreo cookies into small pieces and ground in a food processor until fine crumbs form.
- 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.
- Turn the mixture out into a pie dish or springform pan 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. If you have more ice cream, add everything on top and create a dome top.
- Freeze the pie until the ice cream is firm again before slicing and serving.
- Cut into slices, add your choice of toppings just before serving.
Notes
- You do not need to remove the 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.
- Use Oreos with different flavor fillings to make the crust to compliment your ice cream flavor.
- Store-bought ice cream is the easier route, but homemade ice cream can offer some unique flavors, or use mix-ins and toppings to create your own customized ice cream pie.
- 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.
Nutrition
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This recipe is fantastic! It’s an easy recipe and concept but it really helps to have the proportions and instructions listed so well. My family has a lot of allergies (dairy, gluten, eggs, peanuts, etc.) so we have to sub things out a lot and a lot of recipes just say “One package of Oreo cookies” but the gluten free Oreos come in a smaller size package than the normal Oreos so there’s always an extra step to figure out the correct amount…so, the fact that you list how many Oreo cookies was really helpful! We just subbed in our favorite allergy safe butter and ice cream and it was easy and delicious. The pie crust held together and wasn’t too crumbly or too hard. Thank you!
I’m so glad you found the instruction helpful, Morticia! Thank you for the thorough review 🙂
This looks divine and I love the thickness of the cookie crust. Perfect contrast to the icecream
My favorite part is actually the cherry compote, it goes so well with the chocolaty flavor.
thumbs up.