With this ice cream pie recipe, you can create countless flavor combinations for the perfect no bake dessert.
Ice cream pie seems like the perfect summer dessert, nice and cold on a hot day. But it is actually a family tradition of ours to serve ice cream pie on Christmas day. Really, when is there ever a bad time for ice cream?
Our family motto is “There’s always room for ice cream – it just melts and fills in the cracks!” Ice Cream Pie is an easy, quick and delicious dessert. And there is no baking required!
You start with a pie shell. We use a store bought graham cracker or oreo cookie pie crust. Then you will need your favorite flavor of ice cream, a sauce (like my mom’s hot fudge sauce), and your favorite candy or cookie! Crushed up Oreo Cookies, Heath bars, Andes Mints, Snickers, or even candy canes work great.
We have tried a lot of ice cream pie combinations. One of our favorites is a graham cracker crust with vanilla ice cream, Mrs. Richardson’s Caramel Sauce, and crushed Heath Bar.
And another favorite, this one is perfect for Christmas time, is an Oreo cookie crust with mint ice cream, hot fudge sauce, and crushed Andes Mint candy. Yum! But hot fudge sauce and crushed Oreos is an all time favorite!!
How to make an Ice Cream Pie
Step One: Soften ice cream and layer half of it on the bottom of the pie crust
Step Two: Pour a layer of fudge sauce or caramel sauce over ice cream. Use as much or as little as you like – no rules
Step Three: Sprinkle 1/2 of crushed candy or cookies over sauce.
Step Four: Repeat!
Put back into the freezer until firm. Enjoy!
Use your creativity! What combination would you put together?
Originally posted December 31, 2008
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Ice Cream Pie Recipe
- 1/2 gallon of ice cream
- fudge sauce or caramel sauce
- graham cracker or Oreo cookie crust
- Crushed candy or cookies Heath bar, Oreos, candy cane etc.
- Place a layer of ice cream in crust.
- Drizzle with hot fudge or caramel sauce.
- Sprinkle with candy
- Place another layer of ice cream in crust
- Repeat sauce and candy
- Return to freezer to firm up.
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Oh my goodness, Leigh Anne, those ice cream pies look amazing. Beyond amazing! Honestly, it makes me want to make them right now. Plus I love your New Year’s Eve tradition of serving soup and having people over. Can’t wait to get the recipes of the soups you make!
My sister sent me a link to your website about 2 weeks ago and I’ve been addicted ever since. My husband always makes fun of me and thinks I’m stalking you because I’m on your site all the time 🙂 I’m an Oregonian too and from the looks of it I’m on the “other side of the river”. I can’t believe how much we have in common….church (I’m currently serving as RS Pres), Cafe Rio/Costa Vida die hard fan (as a matter fact I’ve come up with my own version of their salad as well and I’m asked to make it ALL the time), I too have 4 children (2 and 2), I also love to cook and entertain but not quite to the extent that do, and of course FAMILY is my life. Anyway, I could go on and on, but just wanted to say how much I LOVE what you do. You are a true inspiration! So on a more relevant note to your ice cream pie posting….try a graham cracker crust, cinnamon ice cream (or better yet Oatmeal Cookie Crunch (I think that’s the name) from Ben and Jerry’s), topped with caramel sauce and heathbar.
Amber »
So glad your sister sent you my link – thank her for me! We do have a lot in common!! How fun. I’d love your recipe for your version of the Cafe Rio/Costa Vida salad!! Will you share? I also love your combination for the ice cream pie – cinnamon ice cream would be great and I’ll have to check out that Ben and Jerry version – yum!!
Melanie – you must make an ice cream pie – NOW!!
Oh, I haven’t made an ice cream pie in a very long time. You inspire me, too. I’m reminded of Mile High Ice Cream Pie from when we lived in New Orleans. I can’t remember which restaurant served it, but we often made it…in fact, my daughters became known for it. It was made in a plain pie crust, with two different kinds of ice cream layered and then topped with:
4 egg whites beaten to soft peak form
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/2 cup granulated sugar, added gradually while beating until stiff and glossy and sugar all dissolved. Spread meringje over ice cream to edges of pastry. Broil 30 seconds to 1 minute to brown meringue. Freeze at least several hours. (Or bake 2-3 minutes at 450 degrees.)
And Just About the Best Hot Fudge You’ve Ever Tasted:
2 oz. bittersweet chocolate, chopped
1 1/3 sticks butter, cut into pieces
1/2 c. Droste cocoa, sifted and combined with
1/2 c. granulated sugar
1/2 c. brown sugar
2/3 c. heavy cream
Melt chocolate and butter over low heat. Add cocoa, sugar mix. Add cream. Cook until it just reaches boiling point. Makes about 2 cups. Keeps a month if you lock the refrigerator!
We always have a big pot of soup on the stove on New Years Eve, too.
Thanks for all the yummy recipes and ideas. WOW! Wish I could join you for New Year’s Eve. HAPPY 2009!. . . .It’s almost Leigh Anne’s BD. . . . . .
I can’t remember how I found your blog, but I’ve been reading it for a few months now and I just have to say you never disappoint! I am so amazed and inspired by all your recipes and ideas. I always feel more motivated to be a good mom and homemaker after reading your blog. Thanks!!
I’ve been reading your blog for a couple months, but this finally made me stop and leave a comment. Your pictures make me want to dive right into the ice cream! Yum. And I agree with your family, as I’ve often been heard to say “There’s always room for Ice Cream!” Oh, also – I’m too late to make the Magelby rolls for dinner tonight, but they’ll be on our menu for later this week. Thank you!
Your ice cream pie looks incredible. I will definitely have to try it out the next time I’m looking for an impressive dessert. Thanks for sharing!