Easy No-Bake Ice Cream Pie
Ice cream pie with a homemade Oreo cookie crust, layers of cookies and cream ice cream, a fudgy chocolate ribbon, and chopped Oreos in the middle. No-bake and make-ahead.
Servings: 10 slices
Calories: 591kcal
Ingredients
- 34 Oreo cookies with filling or generic version (divided into 24 and 10 cookies)
- ⅓ cup salted butter, melted and cooled
- 48 ounces (or 1.4 liters) cookies and cream ice cream your favorite brand
- ½ cup chocolate sauce + more for optional drizzle
- whipped topping optional garnish
Instructions
- Crush 24 Oreo cookies into fine crumbs. You can do this in a food processor or by placing the cookies in a zip-top bag and crushing them with a rolling pin or the smooth side of a meat mallet.24 Oreo cookies with filling
- Mix the crushed cookies with melted butter until well combined.⅓ cup salted butter, melted and cooled
- Firmly press the buttered crumbs into the bottom and up the sides of a 9-inch pie plate to form the crust. Place the crust in the freezer to set while you prepare the other layers.
- Roughly chop the remaining 10 cookies into smaller pieces.10 Oreo cookies with filling
- Soften the ice cream by letting it sit at room temperature for about 10 minutes.48 ounces (or 1.4 liters) cookies and cream ice cream
- Remove the pie plate from the freezer and spread 3 cups of the softened ice cream over the crust. Smooth it out with a spatula or an offset spatula.
- Drizzle the chocolate sauce over the layer of ice cream and sprinkle the remaining chopped cookies over the chocolate sauce.½ cup chocolate sauce
- Add the remaining softened ice cream over the cookie layer. Smooth the top with a spatula.
- Cover the pie plate with plastic wrap and place it in the freezer for at least 4 hours or until the ice cream is completely frozen.
- Before serving, let the pie sit at room temperature for a few minutes to make it easier to slice.
- Garnish the outer edge of the pie with the whipped topping (I used a piping bag and decorator's tip for my whipped topping garnish). Slice and drizzle with extra chocolate sauce if desired. Serve immediately.whipped topping
Notes
Storage:
One of my favorite things about this ice cream pie is how well it lends itself to making ahead, it's practically built for it. I usually throw it together the night before a party so it has plenty of time to freeze through completely, and I can cross dessert off my mental list before the day even starts. Once it's done, wrap it up tight in plastic wrap and it'll keep happily in the freezer until you need it. When it's time to eat, just pull it out and let it sit on the counter for about five minutes before you cut into it. Sharp knife, quick serve. This is not a dessert that likes to linger. Tips:
One of my favorite things about this ice cream pie is how well it lends itself to making ahead, it's practically built for it. I usually throw it together the night before a party so it has plenty of time to freeze through completely, and I can cross dessert off my mental list before the day even starts. Once it's done, wrap it up tight in plastic wrap and it'll keep happily in the freezer until you need it. When it's time to eat, just pull it out and let it sit on the counter for about five minutes before you cut into it. Sharp knife, quick serve. This is not a dessert that likes to linger. Tips:
- Don't skip freezing the crust before you fill it. Twenty minutes feels like an unnecessary wait, but it makes a real difference. A chilled crust stays put when you're pressing the ice cream in, while one that's still at room temperature will slide around and fall apart.
- Make sure your ice cream is soft, not soupy. You're going for spreadable, not liquid. If it's fully melted by the time you use it, the texture of the finished pie suffers once it refreezes. About ten minutes on the counter is usually all it needs.
- When you pack the crust, really mean it. Push it firmly into the pie plate, especially along the sides, using the flat bottom of a measuring cup to get it as compact as possible. A well-packed crust holds together cleanly when you go to slice it.
- Before the pie goes into the freezer, press plastic wrap directly against the surface, not just over the top of the plate. That direct contact is what keeps ice crystals from forming and the top from going icy.
- And give it enough time to actually freeze through. Four hours is the bare minimum, but if this is for a party, overnight is the smarter call. Cut into it too soon and the filling won't be fully set, which means messy, soft slices instead of clean ones.
Nutrition
Calories: 591kcal | Carbohydrates: 77g | Protein: 8g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 363mg | Potassium: 479mg | Fiber: 3g | Sugar: 56g | Vitamin A: 756IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 6mg
