Layered Ice Cream Pie with Chocolate Cookie Crust: A no-bake dessert that’s a breeze to prepare. And this frozen pie is perfect for those dog days of summer when turning on the oven is the last thing you want to do!
Whether it’s due to the hot, sultry weather or the lack of a kitchen due to renovations, easy ice cream desserts are a delicious solution. Our kitchen is being drywalled so still no appliances, countertops or cabinets, and I’ve been turning to lots of no-bake treats, like this chocolate ice cream pie, for my dessert-loving family.
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Layered Ice Cream Pie with Chocolate Cookie Crust
My ice cream pies typically have 3 components: a cookie crust, ice cream, and an ice cream topping. Our family favorite combination is an Oreo crust, chocolate ice cream with a slosh of Kahlua, then a fudge topping. Another beloved version is a graham cracker crust, any sort of butter pecan type of ice cream with a heavy drizzle of caramel sauce.
But why stop there? How about featuring more than one flavor of ice cream? Nicely layered, each slice makes for a beautiful presentation when removed from the pie plate! I nabbed a few cartons of ice cream out of the freezer case at our nearby supermarket, making sure the flavors would work well together. I wanted a chocolate cookie crust, so vanilla and chocolate ice cream varieties were ideal.
Tips for Making an Ice Cream Pie
My first ever ice cream pie was called Mississippi Mud Pie. It was from cookbook I received as a shower gift before I was married many moons ago. Back then, I made the recipe exactly as written with a touch of cognac and heavy cream added to the chocolate ice cream before spreading it into an Oreo crust. Eventually, I added a layer of fudge sauce and it’s now a summer dessert tradition. Now I can make it blindfolded!
For the best results when making this layered ice cream pie:
- Make and freeze your cookie crust so that it’s firm when you spread the ice cream across the surface.
- Allow the ice cream to sit at room temperature for a few minutes to allow it to soften. You don’t want it totally melted, but at a spreadable consistency.
- When making your layers, eyeball it so that each layer fills about 1/3 of the depth of the crust. Use an offset spatula to spread and smooth each layer as flat and level as you can make it.
- Freeze each layer before adding the next.
- Alternate light and darker-colored ice creams, so each layer is distinct.
- If you like to garnish, whip some cream and pipe rosettes around the perimeter. I topped each rosette with a mini-Oreo since my top layer was cookies and cream!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features Frozen Treats – to welcome the beautiful summer months. Our host this month is Ansh from Spiceroots .
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Cocktails & Other Beverages
- Frozen Mudslide (dessert AND a drink: a twofer) from Susan – The Wimpy Vegetarian
- Sangria Slushies from Karen – Karen’s Kitchen Stories
- Cabernet Ice Cream with Chocolate Shards from Barb – Creative Culinary
- Cinnamon Oatmeal Cookie Ice Cream Sandwiches from Coleen – The Redhead Baker
- Dulce De leche Mango Kulfi from Ansh – Spiceroots
- Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle from Carol – From a Chef’s Kitchen
- Layered Ice Cream Pie with Chocolate Cookie Crust from Liz – That Skinny Chick Can Bake
- Orange Creamsicle Mousse Parfaits from Jane – The Heritage Cook
Do you make ice cream pies? What would be your dream combination of ice cream, crust, and topping? Let me know in the comments.
- 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)
- 3 pints of ice cream (I used vanilla bean, cookies and cream and double chocolate chip), you will not need all the ice ice cream.
- Mix cookie crumbs, melted butter, and sugar (if using) in a medium bowl. Pat into a greased, 9-inch pie plate. Freeze.
- Set out your first ice cream selection to soften while crust freezes.
- Eyeball the depth of your crust as you'll want to fill the bottom third with your first ice cream. I chose a light colored ice cream to contrast with the dark crust. Place most of the first selection into the bottom crust coming up 1/3 of the way up the pie. Smooth with an offset spatula and freeze until solid. Repeat with slightly less of the second ice cream (I used the chocolate for contrast), and repeat by freezing. Then finish with enough of the third ice cream to fill the crust. Freeze until solid before serving.
Please note there are extended freezing times between layering the ice cream flavors. It's best to make this pie the day before you serve it to allow for all the layers to freeze properly.
Amount Per Serving: Calories: 484 Total Fat: 27g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 74mg Sodium: 358mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 2g Sugar: 41g Sugar Alcohols: 0g Protein: 6g