Strawberry Ice Cream Pie (Sweet, Creamy, Super-Easy)
Made with just a few simple ingredients, strawberry ice cream pie is the perfect combination of sweet and creamy flavors. It’s so easy to make and the perfect summer dessert!
Everyone (and I mean everyone) will love this pie! The crunchy cookie crust goes perfectly with the smooth ice cream filling and fluffy whipped topping. And to top it all off, there are juicy slices of fresh strawberries. Yum! 😋
Ingredients and Tools You’ll Need
It’s better to use a glass or ceramic pie plate. These materials distribute the cold more evenly than metal plates, helping the pie freeze uniformly. And don’t be afraid to embrace the easy! There’s nothing wrong with Cool Whip and Oreos now and then!
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Equipment
- 9-inch pie plate, glass or ceramic
- Spatula
Ingredients
- 20 vanilla cream-filled sandwich cookies, such as Golden Oreos, crushed
- ¼ cup melted butter
- 1 pint prepared strawberry ice cream
- 12-ounce frozen whipped topping (Cool Whip) divided
- 6 fresh strawberries
How to Make Strawberry Ice Cream Pie
Make the crust. Mix the cookies and melted butter together. You can crush the cookies either by smashing them with a rolling pin or mixing them in a food processor. Then press the mixture into a 9-inch pie plate. To prevent the crust from getting soggy, you can cool it in the freezer for about 10 minutes before adding the ice cream mixture. This helps the butter to solidify and act as a barrier.
Fill the pie. Let the ice cream sit on the counter for 15 minutes. Mix it with half of the whipped topping. Spread it in the crust with a spatula. Cover and put it in the freezer for 4 hours or more.
Add topping and serve. Spread the whipped topping on the top of the pie. Dip your spatula in warm water first to help it glide smoothly without sticking. Put it back in the freezer for at least one hour so it sets. Right before you serve, add some sliced berries to the top.
Storage Instructions
All you need is an airtight container and some space in the freezer. You can keep your ice cream pie fresh and delicious for up to a week.
If you’re planning to serve the pie within a few hours, you can keep it in the refrigerator. Just cover it loosely with plastic wrap to prevent it from taking on any smells.
When you’re ready to serve the frozen pie, remove it from the freezer and let it sit at room temperature for about 10-15 minutes. This will allow it to soften a bit and make slicing it easier.
What to Serve with Strawberry Ice Cream Pie
Besides strawberries, you can add other toppings like chocolate shavings, crushed nuts, or even a drizzle of caramel or chocolate sauce to make it more interesting.
And if you’re having a summertime party? I’ve got so many recipes for you!
- No one turns up their nose at grilled hot dogs and hamburgers
- Shrimp and Old Bay macaroni salad is delish.
- This cucumber and onion salad is an easy and refreshing
- This mac and cheese recipe is perfect for kids.
Make It Your Own
Here are some different substitutions you can make.
- You can use graham crackers or any type of crunchy cookies you prefer.
- Use any other berry-flavored ice cream or even vanilla ice cream to give it a different flavor
- Use an equal amount of freshly whipped cream for a richer taste.
- Swap with other fresh fruits, such as raspberries, blueberries, or sliced peaches, depending on what’s in season.
Questions and Troubleshooting
Nope!
Yes, you little overachiever. But use a stabilized recipe so it will freeze without separating.
I love homemade strawberry ice cream, but when I’m making this I always just grab some of the Great Value brand at Walmart. Easy is the point. 😊
Related Recipes
- No-Bake Vanilla Cream Pie
- Peppermint Ice Cream Pie
- Old-Fashioned Strawberry Ice Cream
- Key Lime Pie with Whipped Cream Topping
Printable Recipe
Strawberry Ice Cream Pie
Equipment
- 9-inch pie plate glass or ceramic
- Spatula
Ingredients
- 20 vanilla cream-filled sandwich cookies such as Golden Oreos, crushed
- ¼ cup melted butter
- 1 pint prepared strawberry ice cream
- 12 ounce frozen whipped topping (Cool Whip) divided
- 6 fresh strawberries
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Instructions
- Assemble the pie crust. In a medium bowl, combine the crushed cookies with the melted butter. Mix until the crumbs are evenly moistened. Then, press the cookie mixture firmly and evenly into the bottom and sides of a 9-inch pie plate. Use the back of a spoon or the bottom of a measuring cup for a smooth, compact layer. To prevent the crust from getting soggy, you can cool it in the freezer for about 10 minutes before adding the ice cream mixture.
- Fill the pie. Allow the ice cream to soften at room temperature for about 15 minutes until it's easy to stir but not melted. Then, mix the softened ice cream in a large bowl with half of the whipped topping (6 ounces) until well combined. Gently scoop the ice cream mixture into the crust, smoothing the surface with a spatula. Cover the pie with plastic wrap and freeze until firm, at least 4 hours.
- Add the topping. Remove the pie from the freezer and gently spread the remaining whipped topping over the top, creating a smooth and even layer. Dip your spatula in warm water to help it glide smoothly without sticking. Return the pie to the freezer and freeze for at least 1 hour to set the whipped topping.
- Garnish and serve. Just before serving, arrange the sliced strawberries on top of the pie for a fresh, colorful finish.
Notes
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
