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No-Bake Ultimate Celebration Ice Cream Pie

A decadent slice of no-bake ice cream pie featuring a dark cookie crust, creamy filling, caramel drizzle, and whipped cream topping.

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Make this easy, no-bake ice cream pie with a crunchy Oreo crust and creamy layers. This customizable frozen dessert is perfect for birthdays or summer gatherings.

Ingredients

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  • 1 1/2 cups crushed Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 1 1/2 quarts vanilla ice cream, softened slightly
  • 1 1/2 quarts salted caramel ice cream, softened slightly (or fudge swirl)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional toppings: chocolate syrup, chopped peanuts, caramel sauce

Instructions

  1. Prepare the crust: Mix the crushed Oreo cookies and melted butter in a bowl until fully combined. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Freeze the crust for at least 30 minutes.
  2. Layer the ice cream: Remove the crust from the freezer. Spread the softened vanilla ice cream evenly over the crust. Freeze for 30 minutes until firm.
  3. Add the second layer: Spread the softened salted caramel ice cream (or fudge swirl) over the vanilla layer. Smooth the top with a spatula.
  4. Freeze until solid: Cover the pie loosely with plastic wrap and freeze for a minimum of 4 hours, or until completely firm. This is a key step for a perfect slice.
  5. Prepare the topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  6. Top and serve: Just before serving, spread or pipe the whipped cream over the frozen pie. Drizzle with chocolate syrup, caramel sauce, or sprinkle with chopped peanuts if desired. Slice and serve immediately.

Notes

  • For an Oreo crust ice cream pie, use about 30 whole Oreo cookies to yield 1 1/2 cups of crumbs.
  • You can substitute any two complementary ice cream flavors for a personalized homemade ice cream pie.
  • Make this make ahead frozen dessert up to one week in advance; keep it tightly wrapped in the freezer.

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