I have been making this decadent Fudge Topped Chocolate Ice Cream Pie since I was a newlywed! Easy enough for a beginner cook and decadent enough to serve to special company!
A recipe for “Mississipi Mud Pie” was in a cookbook I received at one of my wedding showers. It was a cookie crust, filled with softened chocolate ice cream and topped with fudge sauce. Over the years, I began adding some Kahlua and even a slosh of brandy to enhance the chocolate flavoring. My family has loved this frozen Chocolate Ice Cream Pie since day one!
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Fudge Topped Chocolate Ice Cream Pie
This Fudge Topped Chocolate Ice Cream Pie has made an appearance on our summer menu for years. My first few pies were sans a fudge topping, but once my family tasted the upgraded version, there was no looking back. I don’t usually garnish, but for the kick off of Ice Cream Week, I needed a glamorized version. A few dollops of whipped cream and some halved Oreos can turn a simple dessert into a company worthy grand finale. Make this pie a summer tradition at your house, too!
Tips for How to Make an Ice Cream Pie
No bake desserts are perfect for summer and your family will love this chocolate ice cream pie. Here are a few tips so the process goes smoothly.
- This crust is formed by pressing a mixture of cookie crumbs, melted butter and a couple spoonfuls of sugar into a greased pie plate. No baking necessary; it’s just popped in the freezer while you let the ice cream soften on the counter.
- I’ve mixed some booze into the premium chocolate chip ice cream; not enough to make the younger sect cringe, but an ideal amount for flavor enhancement. You may have heard that a bit of coffee helps intensify the chocolate in a dessert, so I always use Kahlua in this recipe. The hubby does not like coffee or anything mocha, but he’s never complained about a slosh of coffee liqueur.
- Any addition of alcohol will lower the freezing point, keeping the ice cream from becoming rock hard. So having both Kahlua and brandy in small amounts makes for an easy to slice pie.
- The alcohol is totally optional, so feel free to omit it if prefer not to serve alcohol to your family.
- Use a jar of the best fudge sauce you can find to cover the ice cream layer. I’ve utilized homemade before, but this is summer, so give yourself a break!
- Spreading on the hot fudge sauce is the hardest part of this recipe. The pie must be frozen solid before you start. If it starts melting during the process, pop the pie back in the oven and let it harden again before continuing.
How to Slice a Chocolate Ice Cream Pie
- With this fudge topping, it’s best to have your fudge topped ice cream pie well frozen before slicing.
- If you’re serving an ice cream pie without a sticky topping, you’ll want to set it in the refrigerator for about 15 minutes before cutting, so the ice cream softens a bit.
- PRO-Tip: To slice an ice cream pie, the key is to use a hot dry knife. Run a long serrated knife or other sharp knife under very hot water, then dry it off before slicing. Repeat this process as often as needed. Note: A serrated knife, like a bread knife, has small teeth like a saw.
- I use a paper towel to dry the knife as chocolate stains are often a pain to remove from patterned dish towels.
How to Garnish an Ice Cream Pie
If serving this easy, no-bake chocolate ice cream pie to company, you may want to garnish your dessert. I like to pipe 8 dollops of sweetened whip cream around the perimeter, then insert an Oreo into each mound. This should be done right before serving as you don’t want your whipped cream to be frozen.
Since this recipe serves 8, when it’s sliced. each piece will look like it’s restaurant worthy without a lot of effort. Use an open star tip and a piping bag or a Pampered Chef Easy Decorator.
This same technique can be used for different flavors of ice cream pies. Just take a cue from the ingredients in your pie when choosing what you insert into the whipped cream. Malted milk balls, other cookies and candies would work well. M&M’s could bleed so I’d avoid using them.
More Ice Cream Recipes You’ll Love:
- Peanut Butter Cup No-Churn Ice Cream Cake from Cupcakes and Kale Chips
- Oreo Ice Cream Sandwiches from In Katrina’s Kitchen
- Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
- Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
- Layered Ice Cream Pie with Chocolate Cookie Crust
- Peach Ice Cream
- Mocha Ice Cream
- Vanilla Caramel Swirl Ice Cream
- Cheesecake Ice Cream with Strawberry Sauce
- More Dessert Recipes
You May Need:
- 1 9-ounce package of chocolate wafer cookies (or 22 chocolate sandwich cookies), processed or crushed into fine crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar (omit if using sandwich cookies)
- 1-quart premium chocolate-chocolate chip ice cream (or another favorite flavor)
- 2 tablespoons brandy
- 2 tablespoons Kahlua or other coffee liqueur
- 1 jar fudge sauce (mine was 12.25 ounces)
- Sweetened whipped cream, halved chocolate sandwich cookies to garnish
- Mix cookie crumbs, melted butter, and sugar (if using) in a medium bowl. Pat into a greased, 9-inch pie plate. Freeze.
- Set out ice cream to soften while crust freezes.
- Mix softened ice cream, brandy, and Kahlua. Dump into the center of frozen crust and use an offset spatula to smooth top. Freeze till solid, a few hours.
- Put large spoonfuls of fudge sauce over top of ice cream and quickly spread to cover. Ice cream will start melting so you may need to patch with more sauce if it breaks through the topping. Place in the freezer.
- Whip cream and pipe small mounds onto parchment lined baking sheet. Freeze and use to garnish the finished cake. Place a half cookie onto each whipped cream mound if desired.
Serving Size:1 slice
Amount Per Serving: Calories: 852 Total Fat: 44g Saturated Fat: 26g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 55mg Sodium: 419mg Carbohydrates: 98g Net Carbohydrates: 0g Fiber: 5g Sugar: 73g Sugar Alcohols: 0g Protein: 11g