Chocolate Ice Cream Pie

When you need something that’s easy but everyone will love, this chocolate ice cream pie is just the thing. An easy no-bake crust, a few minutes of mixing, and then plenty of time for it to set in the freezer while you get everything else ready. Somewhat annoyingly, everyone will love it just as much as all those desserts that took you hours to make.

Dessert does not need to be this big production. We’re just combining chocolate and ice cream. I’ve yet to meet someone who doesn’t love this.

Ingredients and Tools You’ll Need

You can crush the cookies by hand, but if you have a food processor or blender, use it! The finer the crumbs, the better your crust will hold together. If you aren’t a fan of Cool Whip, make homemade whipped cream and chill in the freezer for 30 minutes only; the whipped cream will set but not freeze.

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People will love this, so if you’re serving lots of people, double or triple this recipe. You can make adjustments in the recipe card at the bottom of this post by clicking the 2x or 3x.

Equipment

• Pie plate

Ingredients

• 18 chocolate cream-filled sandwich cookies crushed (i.e, Oreos)
• ¼ cup melted butter
• 1 pint prepared chocolate ice cream
• 12-ounce frozen whipped topping divided
• chocolate shavings for garnish

How to Make Chocolate Ice Cream Pie

There’s a lot of timing where this is freezing, so start this ahead of when you need to serve it.

Step One: Make The Crust

Start off by crushing the chocolate cookies and mix them with the melted butter. This will be your pie crust. Press it down gently into a 9-inch pie plate.

Step Two: Make The Filling And Freeze

Give the chocolate ice cream a little bit of time to soften, let’s say about 15 minutes at room temperature. Stir it up with half of the whipped topping and press it into your pie crust.

Be gentle with your spatula, and once done, let it chill in the freezer for a minimum of 4 hours.

Step Three: Assemble

For the final touch, spread the remaining whipped topping on top of your pie.

Step Four: Chill And Garnish

Put it back into the freezer for at least an hour to firm up the topping. Just before you serve it, shave some chocolate on top for a beautiful garnish.

Serving & Storing

Serve with raspberries or strawberries and coffee or tea.

Wrap your chocolate ice cream pie tightly with cling wrap or aluminum foil. It will do just fine in the freezer for a week. Always remember to keep it as airtight as possible to prevent freezer burn.

More Ice cream Pies

Same process, different flavors.

• Peppermint ice cream pie is perfect for Christmas time.
• Add some fresh strawberries to a strawberry ice cream pie in June. Perfection!
• Vanilla cream pie is a little more like no-bake cheesecake. Perfect for a hot day.

Printable Recipe