With the Midwest heatwave in full swing, here’s an easy, no-bake Ice Cream Pie recipe that’s perfect for hot summer nights. This dessert comes together quickly using store-bought components — no oven required — and feels a bit more special than scooping ice cream into a bowl. You can easily customize the ice cream flavor, crust and toppings to suit your taste.
For this pie I used an Oreo crust, salted caramel ice cream, caramel sauce and peanut butter chocolate chip cookies. Chocolate, caramel and peanut butter is one of my favorite combinations and it translates beautifully into an ice cream pie. If you prefer something cooler and more refreshing, try mint chocolate chip with fudge sauce and a graham cracker crust instead.
I first tasted ice cream pie at Big Daddy’s, the family ice cream shop we visit in Wells, Maine. My dad orders their Coffee Heath Bar Ice Cream Pie so often they know his order by heart. Oreo crust with coffee Heath bar ice cream and chocolate fudge is a reliably delicious pairing.
Enjoy the weekend and stay cool! I have a friend visiting, so we’ll be exploring Chicago, seeing a few landmarks and finishing off this pie. If you want to follow along, you can find me on Snapchat (username @thekittchen).
Caramel Ice Cream Pie
5 minutes
1 hour
1 hour
5 minutes
6
Ingredients
- 1 Oreo pie crust
- Caramel sauce
- 1 pint ice cream (flavor of your choice)
- 3 cookies, roughly crumbled
Instructions
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Let the ice cream soften at room temperature for about 5 minutes so it’s easier to spread.
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Spread a layer of caramel sauce on the bottom of the Oreo crust.
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Spoon the softened ice cream into the crust and spread it evenly into a single layer.
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Crumble the cookies and sprinkle them over the ice cream for texture and flavor.
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Finish with a decorative drizzle or layer of caramel on top.
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Chill the pie in the refrigerator for at least one hour to firm up before slicing and serving.
