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Ice Cream pie is the perfect no bake dessert, In less than 15 minutes you can put together a dessert the whole family is going to love.
Why You’ll Love This No Bake Dessert
Ice cream pie seems like the perfect summer dessert but it is also a tradition of ours to serve it 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!” This pie is an easy, quick and delicious dessert. And there is no baking required when using a store bought crust!
Pie Ingredients
- Ice Cream. 1/2 gallon of your favorite flavor ice cream. Our favorites are vanilla, cookies and cream and mint chocolate chip.
- Sauce. Depending on my flavor of ice cream I use hot fudge sauce or caramel sauce or chocolate syrup.
- Crust. I buy either a graham cracker or a chocolate cookie crust from the grocery store. If you want to make your own graham cracker crust follow this recipe.
- Add Ins. I like to use Oreo cookies, Mint Chocolate Cookies, Heath Bars, nuts, chocolate chips and sprinkles. Crushed peppermint is also a family favorite. Get creative with what you add in.
How to Make Ice Cream Pie
- Crust. Start with a store bought graham cracker or chocolate cookie pie crust.
- Ice Cream. Allow ice cream to soften for a few minutes to make it easier to work with. Layer half the ice cream filling in the bottom of the crust.
- Sauce. Drizzle with hot fudge or caramel sauce.
- Add Ins. Sprinkle with half the desired add in.
- Repeat with another layer of ice cream, sauce and add in.
- Cover with foil, plastic wrap or turn the plastic liner that comes in the pie shell, upside down to cover.
- Freeze for several hours or over night to harden up.
- Serve. Before serving, allow to sit at room temperature for a few minutes to make it easier to slice.
- Top with some whip cream if desired and cut into slices.
Suggested Toppings
- Whipped cream. You can use the stuff in the can or make your own sweetened whipped cream.
- Shaved Chocolate
- Chopped nuts
- Maraschino cherries
- Sprinkles
- Additional cookies or fruit if used in pie.
Tips from Leigh Anne
- To make cutting the ice cream pie easier, run your knife under warm water first.
- If using a store bought crust, save the plastic liner that comes with it and turn it over and use it to cover the pie before putting it back in the freezer.
Flavor Variations
- Caramel Toffee Pie. One of our favorites is a graham cracker crust with vanilla ice cream, Mrs. Richardson’s Caramel Sauce, and crushed Heath Bar. You could also use toffee ice cream.
- Grasshopper Cookie Pie. Use a chocolate cookie crust with mint chocolate-chip ice cream, hot fudge sauce, and crushed Andes Mint candy.
- Cookies and Cream Pie. Vanilla ice cream with hot fudge sauce and crushed Oreos in and chocolate cookie crust.
- Chocolate Peanut Butter Pie. Peanut Butter ice cream in a chocolate cookie crust with hot fudge and crushed peanuts on top.
- Strawberry Cream. Use vanilla ice cream or strawberry ice cream, strawberry jam and fresh strawberries.
How long will this last in the freezer?
It keeps well for up to a week. It is a perfect make ahead dessert. Just keep it covered and airtight.
You may also enjoy these other family favorite desserts:
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Ice Cream Pie
With this ice cream pie recipe, you can create countless flavor combinations for the perfect no bake dessert.
Prep:15 minutes
Cook:0 minutes
Freeze Time:2 hours
Total:2 hours 15 minutes
Ingredients
- 1/2 gallon ice cream
- 1 cup fudge sauce or caramel sauce
- 1 graham cracker crust or Oreo cookie crust
- 1 cup Crushed candy or cookies Heath bar, Oreos, candy cane etc.
Instructions
- 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.
Tips & Notes:
- Caramel Toffee Pie. One of our favorites is a graham cracker crust with vanilla ice cream, Mrs. Richardson’s Caramel Sauce, and crushed Heath Bar.
- Grasshopper Cookie Pie. Use an chocolate cookie crust with mint ice cream, hot fudge sauce, and crushed Andes Mint candy.Â
- Cookies and Cream Pie. Vanilla ice cream with hot fudge sauce and crushed Oreos in and chocolate cookie crust.
- Chocolate Peanut Butter Pie. Peanut Butter ice cream in a chocolate cookie crust with hot fudge and crushed peanuts on top.
Nutrition Facts:
Calories: 489kcal (24%) Carbohydrates: 55g (18%) Protein: 8g (16%) Fat: 26g (40%) Saturated Fat: 16g (100%) Cholesterol: 104mg (35%) Sodium: 189mg (8%) Potassium: 470mg (13%) Fiber: 1g (4%) Sugar: 50g (56%) Vitamin A: 995IU (20%) Vitamin C: 1.4mg (2%) Calcium: 303mg (30%) Iron: 0.2mg (1%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Tamara says
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. . . . . .
Joan Callaway says
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.
Leigh Anne says
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!!
Melanie says
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!
Amber says
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.