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A slice of ice cream pie on a plate, topped with whipped cream and half an Oreo.
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Ice Cream Pie

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!
Prep Time1 hr
Chilling Time3 hrs 30 mins
Total Time4 hrs 30 mins
Servings: 12
Calories: 550kcal


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.


**You can slightly microwave the hot fudge sauce to get it thin enough to spread.


Calories: 550kcal | Carbohydrates: 60g | Protein: 7g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 272mg | Potassium: 380mg | Fiber: 2g | Sugar: 45g | Vitamin A: 962IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 3mg