This ice cream pie is a new favorite frozen dessert, with a delicious Oreo pie crust, hot fudge topping, and filled with your favorite ice cream flavors. Don’t forget to top it with some whipped cream, or more hot fudge for the best easy dessert that everyone will go crazy for!
This ice cream pie is a fun twist on an ice cream dessert, similar to our ice cream cake recipe, it’s got two layers of ice cream, but instead of the crunchy and fudgy Oreo filling you’ve got an Oreo crust slathered with hot fudge.
Ice Cream pie is perfect for practically any time of the year. It’s great for a birthday, the Fourth of July, Thanksgiving dessert, literally any day of the year.
This ice cream pie is totally customizable with your favorite ice cream flavors stuffed right inside.
Ice Cream Pie Variations:
You can pick any individual flavor, or two flavors of ice cream that you want to for your pie. Here are some favorites that I think are delicious.
- Mint Chocolate : Try a mint chip, or mint ice cream paired with chocolate ice cream.
- Strawberry Lemonade: Try a lemon and strawberry sorbet, or ice creams together.
- Chocolate Caramel: Try your favorite caramel ice cream and your favorite chocolate.
- Graham Cracker Crust: Instead of an Oreo crust, try a graham cracker crust.
How to make Ice Cream Pie?
Start with the Oreo cookie crust. Crush up the Oreo cookies into a fine crumb, using the whole Oreo, no need to remove the filling – a food processor, blender, or bag with a mallet works great for this. Then mix it in a small bowl with some melted butter.
Scoop the crumbs into a 9inch pie plate and press them down all over the bottom and up the sides of the dish. Place it in the fridge to chill for about 15 minutes.
Spoon the hot fudge evenly over the bottom of the crust. Warm it up in the microwave for a few seconds if needed to make it spreadable. Then place it back in the fridge or freezer for another 15 minutes.
Scoop your first choice of ice cream into the pie crust, filling the pie plate up about half way. You can let your ice cream soften for a few minutes at room temperature before scooping if it’s extra hard. Then press it down evenly to smooth out the layer.
I let it freeze for about an hour, but if your ice cream didn’t soften too much you could go straight to your next layer, spread it evenly over the top, filling the pie plate to the top.
Add your heavy cream, sugar and vanilla extract to a bowl and whip it up with a hand mixer, or in the bowl of a stand mixer until you’ve got stiff peaks.
Add the whipped cream to a piping bag and pipe rosettes over the edges of the pie, freeze it up for at a few hours.
Remove the pie about 10-15 minutes before serving to help it soften enough to slice it up.
Tips and Tricks:
- You can use a store bought Oreo crust instead of a homemade crust if you want to save a couple steps.
- Let the ice cream soften for a few minutes at room temperature if your freezer is extra cold, or it’s an extra hard ice cream before adding it to the pie crust to assemble the pie.
- Let the pie come to room temperature for about 15 minutes before slicing to help it warm up a bit to make slicing easier. The crust will be very hard to cut straight from the freezer.
- Dip the knife you’re using in a glass of hot water, then wipe it clean with a towel or paper towel in between cutting each slice.
How to store?
This ice cream pie should be stored in the freezer, of course. It will stay good covered in plastic wrap in the freezer for up to 8 days. The pie will still be edible after that, but ice crystals will form on the cake and it’s quality will lower after that time.
I recommend serving the pie within 48 hours of making it for the best quality.
If you have any leftover ice cream pie, you can store the leftovers for up to 6 or 7 days after serving. Store the leftover pie by covering it tightly, or wrapping individual pieces in plastic wrap and then a freezer safe bag.
This ice cream pie is going to be your new favorite ice cream dessert, crunchy chocolatey crust, and creamy smooth layers of ice cream. It’s delicious, and perfect served up for any occasion, or just a weeknight dessert.
More frozen desserts:
- Frozen Raspberry Pie
- Chocolate Covered Frozen Bananas
- Frozen Peanut Butter Pie
- Vanilla Ice Cream
- Lemon Icebox Cake
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Ice Cream Pie
For the Oreo Crust:
- 2 cups Oreo Crumbs (about 25 cookies)
- 6 TBS unsalted butter (melted)
For the Filling:
- 6 oz hot fudge
- .75 QT Chocolate ice cream
- .75 QT Vanilla ice cream
For the Whipped Cream:
- 1 cup heavy cream
- 2 TBS powdered sugar
- 1 tsp vanilla extract
- Finely crush your Oreo cookies either using a food processor or high powered blender.
- Add your Oreo crumbs and melted butter to a small bowl and stir them together.
- Pour your crumb mixture into the bottom of a pie pan and press firmly and evenly into the bottom and up the sides of the pan.
- Place the crust into the fridge to chill for at least 15 minutes.
- Spread the hot fudge evenly over the bottom of the pie crust.
- Place it in the fridge to chill for at least 15 minutes.
- Scoop the vanilla ice cream into the pie crust, filling the crust half way to the top, and smooth it out evenly over the top.
- Place it in the freezer to chill for about 1 hour, or if the ice cream stayed pretty solid go straight to the next level.
- Fill the pie pan the rest of the way with the chocolate ice cream, smoothing it across the top.
- Place the ice cream pie in the freezer to chill for about 1 hour.
- Add the whipping cream, powdered sugar and vanilla extract to a medium sized bowl (the bowl of a stand mixer with a whisk attachment works great) and whip them together over high speed, until stiff peaks are formed.
- Add the whipped cream to a zip top bag, or piping bag with a piping tip and add rosettes around the edges of the pie.
- Add sprinkles if desired.
- Freeze the cake for at least 1 hour, up to overnight.