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+ servings

Oreo Ice Cream Pie

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!
Prep Time15 mins
Freeze4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 897kcal


  • 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


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. Instead of making your own whipped topping you can use cool whip or reddi-wip as well.
  5. You can use unsalted butter if needed.
  6. I used the package of Oreos that contains 48 of them. 


Calories: 897kcal | Carbohydrates: 103g | Protein: 11g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 487mg | Potassium: 520mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1272IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 9mg