This homemade Oreo Ice Cream Pie is super easy to make using an Oreo crumble crust, homemade no-churn, creamy ice cream and hot fudge sauce!
With a house full of ice cream lovers, you know our freezer is packed with all the decadent treats. This easy Oreo Ice Cream Pie is one that never lasts long though!
It gets devoured by all of us in a matter of a day or two. Not only does everyone love ice cream we are also huge oreo lovers so this recipe is literally the perfect pairing!
We love our desserts, but this Ice Cream Pie with hot fudge swirled in is so tasty sitting on that buttery Oreo crumble crust. And, of course, that dreamy sweet whipped cream.
You just can’t beat this ice cream recipe. I know I say the extra topping is optional, but guys, trust me, you’re going to want to take the few minutes to add it. It is that good!
Since the weather is warming up, this is being made more and more just like we do every year! And bonus, it’s no bake! Who doesn’t love a no bake dessert? I know we can’t resist them.
If you are looking for a fun way to use ice cream this summer then you absolutely have to give this Oreo Ice Cream Pie a chance, I can almost promise it will because a regular.
Some of our other favorite no bake recipes we have on our site include: No Bake Cheesecake Bites, No Bake Peanut Butter Pie and Reese’s Cheesecake Dip!
WHY THIS RECIPE WORKS:
- Great for birthdays, holidays, or any special occasions.
- Comes together easily with minimal ingredients and effort!
- Easy to change up the flavors!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):
Unsalted butter
Oreos
Heavy whipping cream
Sweetened condensed milk
Hot fudge ice cream topping
Heavy whipping cream, optional topping
Powdered sugar, optional topping
HOW TO MAKE OREO ICE CREAM PIE, STEP BY STEP:
- Add 28 Oreo cookies to a food processor and pulse until fine. Set 2 teaspoons of crumbs to the side for garnish, if desired.
- Combine the cookie crumbs and melted butter in a mixing bowl, until the crumbs hold together. Then press the crust mixture on the bottom and up the sides of a 9-inch deep dish pie pan.
- Place the Oreo cookie crust in the freezer while you prepare the filling.
- Add 14 cookies to a gallon zipper storage bag and seal it. Use a rolling pin to break up the cookies into pebble-sized chunks, and set aside.
- Beat 2 cups of cold, heavy whipping cream until stiff peaks form, in a mixing bowl and then gently mix in the sweetened condensed milk.
- Next, fold in the pebble-sized cookie pieces and spread the ice cream filling into the prepared, chilled crust.
- Spoon fudge over filling in tablespoon spoonfuls.
- Then using a knife, gently swirl the fudge into the filing.
- Finally, freeze the pie for about 4 hours or until it’s firm.
- Remove Oreo pie from the freezer about 10 minutes before serving for easier cutting.
- If desired, just before serving, beat 1/2 cup heavy whipping cream and 1 tablespoon of powdered sugar until stiff peaks form, and pipe the sweetened whipped cream around the edge of the homemade pie. Then sprinkle with the reserved 2 teaspoons of Oreo crumbs, and garnish with the remaining 6 cookies broken into halves or quarters.
HOW DO I KNOW WHEN THE WHIPPED CREAM IS READY?
Your cream is whipped to stiff peaks when you can lift the beaters up and the cream stands straight up and doesn’t fall over. Be careful not to whip it too long because it is possible to over whip it and make butter.
WHAT OTHER FLAVORS CAN I TRY?
You can try other flavors throughout this recipe. Try using strawberry or caramel ice cream sauce instead of hot fudge sauce.
You can also try different flavors of Oreo sandwich cookies like peanut butter, hazelnut, or red velvet. Other candies can be used in this as well.
Some of our favorite include Reese’s Peanut Butter Cups, Snickers, Milky Way, Reese’s Pieces, etc. Literally use what you want, this pie is very forgiving.
CAN I USE A STORE BOUGHT CRUST?
Yes, if you want to make this even faster, you can use a store bought crust, just make sure it’s a deep dish to hold all the filling. The deep dish will usually say 2 extra servings on the container.
HOW TO STORE:
Once the Oreo Ice Cream Pie has frozen, wrap it tightly with a double layer of plastic wrap and aluminum foil and store it in a freezer for up to 7 days.
When ready to enjoy this dessert, remove it from the freezer to start to thaw, once easy to cut serve and enjoy.
TIPS AND TRICKS:
- I like to use a food processor to make a fine crumb for my Oreo pie crust. However, you can use the rolling pin and gallon ziplock bag method too.
- When cutting the pie, to ensure clean slices I like to use a warm knife when slicing my pie. I do this by running my knife under hot water and wiping it dry before cutting into the pie.
- I like to use Smucker’s for the hot fudge topping. Other brands of homemade hot fudge can be used as well. Make sure to use about 1 ½ cups of whatever hot fudge you pick.
- Instead of making your own whipped topping you can use cool whip or reddi-wip as well.
- You can use unsalted butter if needed.
- I used the package of Oreos that contains 48 of them.
This Oreo Ice Cream Pie is the delicious, decadent, homemade Oreo lover’s dream pie that you can whip up for any special occasion, or just because! Make a list of your ingredients to grab at the next grocery store visit.
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
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Oreo Ice Cream Pie
Ingredients
- 6 tablespoons unsalted butter melted
- 19.1 ounces family size package Oreos divided
- 2 cups of heavy whipping cream
- 14 ounce can sweetened condensed milk
- 11.75 ounce jar hot fudge ice cream topping
Instructions
- Add 28 Oreo cookies to a food processor and pulse until fine. Set 2 teaspoons of crumbs to the side for garnish, if desired.
- Combine the cookie crumbs and melted butter in a mixing bowl, until the crumbs hold together. Then press the crust mixture on the bottom and up the sides of a 9-inch deep dish pie pan.
- Place the Oreo cookie crust in the freezer while you prepare the filling.
- Add 14 cookies to a gallon zipper storage bag and seal it. Use a rolling pin to break up the cookies into pebble-sized chunks, and set aside.
- Beat 2 cups of cold, heavy whipping cream until stiff peaks form, in a mixing bowl and then gently mix in the sweetened condensed milk.
- Next, fold in the pebble-sized cookie pieces and spread the ice cream filling into the prepared, chilled crust.
- Spoon fudge over filling in tablespoon spoonfuls.
- Then using a knife, gently swirl the fudge into the filing.
- Finally, freeze the pie for about 4 hours or until it's firm.
- Remove Oreo pie from the freezer about 10 minutes before serving for easier cutting.
- If desired, just before serving, beat 1/2 cup heavy whipping cream and 1 tablespoon of powdered sugar until stiff peaks form, and pipe the sweetened whipped cream around the edge of the homemade pie. Then sprinkle with the reserved 2 teaspoons of Oreo crumbs, and garnish with the remaining 6 cookies broken into halves or quarters.
Notes
- I like to use a food processor to make a fine crumb for my Oreo pie crust. However, you can use the rolling pin and gallon ziplock bag method too.
- When cutting the pie, to ensure clean slices I like to use a warm knife when slicing my pie. I do this by running my knife under hot water and wiping it dry before cutting into the pie.
- I like to use Smucker’s for the hot fudge topping. Other brands of homemade hot fudge can be used as well. Make sure to use about 1 ½ cups of whatever hot fudge you pick.
- Instead of making your own whipped topping you can use cool whip or reddi-wip as well.
- You can use unsalted butter if needed.
- I used the package of Oreos that contains 48 of them.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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