When you need something that’s easy but everyone will love, this chocolate ice cream pie is just the thing. A 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.

Prep Time:20

Chilling time:4

Total Time:4 20

Equipment

Pie plate

Ingredients

18 chocolate cream-filled sandwich cookies crushed
¼ cup melted butter
1 pint prepared chocolate ice cream
12 ounce frozen whipped topping divided
chocolate shavings for garnish

Instructions

Assemble the pie crust. Combine the cookies and melted butter, gently press into a 9-inch pie plate
Make the filling. Let the ice cream soften for 15 minutes at room temperature. Combine with half of the whipped topping. Press into the crust using a spatula. Cover and freeze for at least 4 hours.

Fill with ice cream mixture and freeze to set. Press the filling into the crust using a spatula. Cover and freeze for at least 4 hours.
Top with remaining Cool Whip. Gently spread remaining whipped topping on ice cream. Return to freezer for about 1 hour to set topping.

Garnish and serve. Add shaved chocolate and serve the pie, cutting slices with a knife run under hot water and then dried.

Notes

A regular-size box of Oreos will be plenty for this recipe with some left over.

Don’t bother using an expensive ice cream or homemade chocolate ice cream for this recipe, a store brand will be just perfect. 😊

Nutrition

Servings: slices

Calories: 456kcal

Author: Katie

The combo of chocolatey cookie crust, creamy ice cream, and fluffy whipped topping? It’s a total winner every time. Plus, it’s always a hit—I’ve yet to meet someone who doesn’t love it.

finished creamy pie with shaved chocolate on top.

Ice Cream Pie Tips

Crush those cookies like you mean it: The finer the crumbs, the better your crust will hold together. You can use a food processor, blender, or even a rolling pin and a zip-top bag.
Don’t skip the softening: Letting the ice cream sit out for 15 minutes makes a world of difference. It’ll be easier to mix with the whipped topping and spread into the crust without making a mess.
Freezing is key: Make sure to freeze the pie for the full 4 hours (or longer) after adding the filling. This will ensure it’s solid and sliceable.
Hot knife for clean slices: Run your knife under hot water and dry it before each cut. This will melt the ice cream slightly, giving you neat and tidy slices.
Get creative with toppings: While the recipe calls for chocolate shavings, feel free to experiment. Try crushed cookies, sprinkles, mini marshmallows, or a drizzle of chocolate sauce.

Important Ingredients for Any Ice Cream Pie Recipe

9-inch pie plate: This is essential for shaping and serving your pie. You can usually find these near the baking supplies or kitchenware section of the store.

Food processor or blender (optional): While you can crush the cookies by hand, using a food processor or blender will save you time and effort.

Rubber spatula: This will be your best friend for spreading the ice cream filling evenly into the crust. It’s also handy for scraping every last bit of deliciousness out of the bowl.

Cool Whip: If you aren’t a fan, make homemade whipped cream and chill in the freezer for 30 minutes only, the whipped cream will set but not freeze.

Serving and Storage Suggestions

Serve with fresh berries and a hot cup of coffee.

If you have leftovers, just wrap it tightly with plastic wrap or aluminum foil to keep it airtight. It’ll stay fresh in the freezer for up to a week.

This is a dessert that’s as easy as it is delicious. This no-fuss dessert is perfect for any occasion, whether it’s a casual family gathering or a special celebration.

Chocolate Ice Cream Pie