22 Delicious Ice Cream Pie Recipes Easy

You’re in for a treat! Whether you’re hosting a summer bash or just craving something sweet, these 22 delicious ice cream pie recipes are your ticket to dessert heaven. Easy to make and even easier to love, each recipe promises a cool, creamy slice of joy. So, grab your spoon and let’s dive into these irresistible creations that’ll have everyone asking for seconds!

Chocolate Peanut Butter Ice Cream Pie

Viral desserts don’t get more dreamy than this. Chocolate Peanut Butter Ice Cream Pie is your no-bake ticket to creamy, crunchy heaven.

Ingredients

• 1.5 cups chocolate cookie crumbs (Oreos, crushed—keep the filling for extra richness)
• 6 tbsp unsalted butter, melted (I like to brown it slightly for a nuttier crust)
• 1.5 cups creamy peanut butter (the all-natural kind gives the best texture)
• 1 cup powdered sugar (sift it to avoid lumps)
• 2 cups heavy cream (chilled is a must for stiff peaks)
• 1 tsp vanilla extract (pure, not imitation—trust me)
• 1 pint chocolate ice cream (softened just enough to spread)
• 1/2 cup hot fudge sauce (warmed for easy drizzling)
• 1/4 cup roasted peanuts, chopped (for that essential crunch)

Instructions

1. Mix cookie crumbs and melted butter until combined. Press firmly into a 9-inch pie dish. Freeze for 10 minutes to set.
2. Beat peanut butter and powdered sugar in a bowl until smooth. Spread over the chilled crust. Freeze again for 15 minutes.
3. Whip heavy cream and vanilla to stiff peaks in a chilled bowl—this is key for volume. Gently fold in softened ice cream.
4. Spread the ice cream mixture over the peanut butter layer. Freeze for at least 4 hours, or until firm.
5. Drizzle with warm hot fudge and sprinkle peanuts on top before serving. Let sit 5 minutes for perfect slicing.

Perfectly creamy with a salty-sweet punch, this pie is a showstopper. Try serving with a sprinkle of sea salt or a side of espresso for grown-up vibes.

Strawberry Cheesecake Ice Cream Pie

Just when you thought summer couldn’t get sweeter, this Strawberry Cheesecake Ice Cream Pie crashes the party. Creamy, dreamy, and packed with berry bliss, it’s the no-bake hero your freezer’s been waiting for.

Ingredients

• 2 cups graham cracker crumbs (go for the honey-flavored ones for extra oomph)
• 1/2 cup melted unsalted butter (because salted is just too mainstream)
• 1.5 cups fresh strawberries, hulled and sliced (the riper, the better—trust me)
• 1/4 cup granulated sugar (for that sweet, sweet maceration)
• 2 cups vanilla ice cream, softened (let it sit out for 10 minutes—no cheating)
• 8 oz cream cheese, softened (room temp is key for smooth blending)
• 1/2 cup powdered sugar (sift it to avoid lumps, you’ll thank me later)
• 1 tsp vanilla extract (the real deal, please)
• 1 cup heavy cream, whipped to stiff peaks (chill your bowl first for best results)

Instructions

1. Mix graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into a 9-inch pie dish. Chill for 30 minutes—no peeking!
2. Toss strawberries with granulated sugar; let sit for 15 minutes until juicy. Mash half for sauce, keep the rest for topping.
3. Beat cream cheese until smooth, then blend in powdered sugar and vanilla. Fold in softened ice cream gently—don’t overmix!
4. Spread half the ice cream mix over the crust. Drizzle with strawberry sauce, then top with remaining mix. Freeze for 4 hours—patience is a virtue.
5. Before serving, whip the heavy cream to stiff peaks and spread over the pie. Garnish with reserved strawberries. Slice with a hot knife for clean cuts.

Magic happens when the creamy cheesecake layer meets the tart strawberry swirl. Serve it with a drizzle of chocolate or a sprinkle of crushed grahams for that extra crunch.

Mint Chocolate Chip Ice Cream Pie

This Mint Chocolate Chip Ice Cream Pie is your next freezer obsession. Think creamy, dreamy mint ice cream hugged by a crunchy chocolate crust—no churn, no fuss, just pure bliss.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (I use Oreos for that extra chocolate punch)
• 6 tbsp unsalted butter, melted (go for the good stuff, it makes a difference)
• 1 quart mint chocolate chip ice cream, slightly softened (trust me, the slightly softened part is key)
• 1 cup heavy cream, cold (the colder, the better for whipping)
• 1/4 cup powdered sugar (sifts in smoother, no lumps here)
• 1/2 tsp peppermint extract (a little goes a long way, so measure carefully)
• 1/2 cup mini chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F. This is the perfect temp to get that crust just right.
2. Mix the chocolate cookie crumbs and melted butter in a bowl until it feels like wet sand. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then let it cool completely. Tip: Pressing the crust with the back of a spoon gives you that smooth, even layer.
3. Spread the slightly softened mint chocolate chip ice cream over the cooled crust. Smooth the top with a spatula. Freeze for at least 2 hours. Tip: Letting the ice cream sit out for about 10 minutes makes spreading a breeze.
4. Whip the heavy cream, powdered sugar, and peppermint extract until stiff peaks form. Spread over the frozen ice cream layer. Sprinkle with mini chocolate chips. Freeze for another 2 hours. Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping for the fluffiest results.

Ready to dive in? The contrast between the crunchy crust and the creamy, minty filling is unreal. Serve it with a drizzle of chocolate sauce or a sprinkle of sea salt for that extra wow factor.

Cookies and Cream Ice Cream Pie

You won’t believe how easy it is to whip up this dreamy Cookies and Cream Ice Cream Pie. Perfect for beating the heat or impressing at your next BBQ.

Ingredients

• 1.5 cups crushed Oreos (go for the double-stuffed if you’re feeling extra)
• 5 tbsp melted butter (salted butter adds a nice contrast)
• 1 quart cookies and cream ice cream (let it sit out for 10 minutes for easy scooping)
• 1 cup heavy whipping cream (chill the bowl and beaters for best results)
• 2 tbsp powdered sugar (sift it to avoid lumps)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 350°F. Yes, we’re baking the crust for that extra crunch.
2. Mix crushed Oreos and melted butter in a bowl until it resembles wet sand. Press firmly into a 9-inch pie dish.
3. Bake the crust for 10 minutes, then let it cool completely. Tip: Speed up cooling by placing it in the fridge.
4. Once cooled, spread the slightly softened ice cream evenly over the crust. Smooth the top with a spatula.
5. Freeze the pie for at least 4 hours, or until the ice cream is firm. Tip: Cover with plastic wrap to prevent freezer burn.
6. Before serving, whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Dollop over the pie or pipe for a fancy finish.
7. Garnish with extra Oreo crumbs or whole cookies for that Instagram-worthy look.

Creamy, crunchy, and downright decadent, this pie is a crowd-pleaser. Try serving it with a drizzle of chocolate sauce or a sprinkle of sea salt for an extra flavor kick.

Salted Caramel Ice Cream Pie

Who says you can’t have dessert for breakfast? This Salted Caramel Ice Cream Pie is the no-judgment zone you’ve been looking for.

Ingredients

• 1.5 cups graham cracker crumbs (the finer, the better for that perfect crust)
• 1/2 cup unsalted butter, melted (I like to brown mine for a nuttier flavor)
• 1/4 cup granulated sugar (trust me, it’s just enough)
• 1 pint vanilla ice cream, softened (leave it out for 10 minutes, no cheating)
• 1/2 cup salted caramel sauce (homemade or store-bought, I won’t tell)
• 1/2 tsp sea salt (for that irresistible salty-sweet kick)
• 1 cup heavy cream (cold is key for whipping)
• 2 tbsp powdered sugar (because we’re fancy like that)

Instructions

1. Preheat your oven to 350°F. Yes, we’re baking the crust for that extra crunch.
2. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until it feels like wet sand. Tip: Press the mixture firmly into your pie dish to avoid a crumbly mess.
3. Bake the crust for 10 minutes, then let it cool completely. Patience is a virtue here.
4. Spread the softened vanilla ice cream over the cooled crust. Smooth it out with a spatula for that Instagram-worthy finish.
5. Drizzle salted caramel sauce over the ice cream and sprinkle with sea salt. Go wild with the caramel—more is more.
6. Whip heavy cream and powdered sugar until stiff peaks form. This is your moment to shine, so don’t under-whip.
7. Top the pie with whipped cream and freeze for at least 4 hours. Overnight is better, but who’s counting?

Here’s the deal: The first bite is a creamy, crunchy, salty-sweet revelation. Serve it straight from the freezer with extra caramel on the side, because why not?

Vanilla Bean Ice Cream Pie with Berry Compote

Just when you thought vanilla ice cream couldn’t get any better, we’re turning it into a pie. With a berry compote that’s equal parts tangy and sweet, this dessert is a showstopper.

Ingredients

• 1.5 cups vanilla bean ice cream (slightly softened for easy spreading)
• 1 pre-made graham cracker crust (because we’re all about that easy life)
• 2 cups mixed berries (I love a mix of strawberries, blueberries, and raspberries for color)
• 1/4 cup granulated sugar (adjust based on your berry sweetness)
• 1 tbsp lemon juice (freshly squeezed, it makes a difference)
• 1 tsp vanilla extract (the good stuff, no imitations)

Instructions

1. Spread the slightly softened vanilla bean ice cream evenly into the graham cracker crust. Freeze for at least 2 hours, until firm.
2. In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir occasionally, cooking for about 10 minutes until the berries break down and the mixture thickens.
3. Remove the berry compote from heat and stir in the vanilla extract. Let it cool to room temperature, about 15 minutes.
4. Once the ice cream pie is firm and the compote is cooled, pour the berry compote over the ice cream layer. Use a spoon to spread it evenly.
5. Freeze the pie for another hour before serving. This ensures everything sets perfectly.

Melt-in-your-mouth creamy meets a berry-packed punch in every bite. Serve slices with a sprinkle of crushed graham crackers on top for that extra crunch.

Rocky Road Ice Cream Pie

Forget everything you know about dessert—this Rocky Road Ice Cream Pie is about to become your new obsession. Loaded with crunchy nuts, gooey marshmallows, and rich chocolate, it’s a no-bake dream that comes together in minutes.

Ingredients

• 1.5 cups chocolate cookie crumbs (I always use Oreos for that extra chocolate hit)
• 6 tbsp unsalted butter, melted (go for the good stuff—it makes a difference)
• 1 quart rocky road ice cream, slightly softened (let it sit out for 10 minutes for easy spreading)
• 1 cup mini marshmallows (the more, the merrier)
• 1/2 cup chopped walnuts (toast them for a deeper flavor)
• 1/2 cup chocolate chips (I like a mix of dark and milk chocolate)
• 1/4 cup hot fudge sauce, warmed (homemade or store-bought, no judgment here)

Instructions

1. Mix the chocolate cookie crumbs and melted butter in a bowl until well combined.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill for 15 minutes to set.
3. Spread the slightly softened rocky road ice cream over the chilled crust, smoothing the top with a spatula.
4. Sprinkle the mini marshmallows, chopped walnuts, and chocolate chips over the ice cream layer.
5. Drizzle the warmed hot fudge sauce over the top, creating a decorative pattern.
6. Freeze the pie for at least 4 hours, or until firm. Tip: Cover with plastic wrap to prevent freezer burn.
7. Let the pie sit at room temperature for 5 minutes before slicing. Tip: Run your knife under hot water for cleaner cuts.

Kick back and enjoy the creamy, crunchy, chocolatey goodness of this pie. Serve it with a dollop of whipped cream or a side of extra fudge sauce for the ultimate indulgence.

Pistachio Almond Ice Cream Pie

Get ready to dazzle your taste buds with this no-churn Pistachio Almond Ice Cream Pie—creamy, crunchy, and downright dreamy.

Ingredients

• 2 cups heavy cream (cold, for maximum fluffiness)
• 1 can (14 oz) sweetened condensed milk (the secret to no-churn magic)
• 1/2 cup pistachio butter (go for the creamy kind, trust me)
• 1/4 cup chopped almonds (toasted, for that extra crunch)
• 1 pre-made graham cracker crust (because we’re all about that easy life)
• 1 tsp vanilla extract (pure, for that sweet aroma)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form—about 3 minutes on high speed. Tip: Chill your bowl and beaters first for quicker whipping.
2. Gently fold in the sweetened condensed milk, pistachio butter, vanilla extract, and salt until fully combined. Tip: Use a spatula and fold gently to keep the mixture airy.
3. Stir in the chopped almonds, saving a handful for garnish.
4. Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
5. Sprinkle the reserved almonds on top for a crunchy finish.
6. Freeze for at least 6 hours, or overnight for best results. Tip: Cover with foil to prevent freezer smells.

Outrageously creamy with a nutty crunch, this pie is a showstopper. Serve it with a drizzle of chocolate sauce or a sprinkle of sea salt for an extra flavor punch.

Banana Split Ice Cream Pie

Ready to level up your dessert game? This Banana Split Ice Cream Pie is a no-bake wonder that combines all the classic flavors of a banana split into a creamy, dreamy pie that’s perfect for any occasion.

Ingredients

• 2 cups graham cracker crumbs (I always go for the honey-flavored ones for extra sweetness)
• 1/2 cup unsalted butter, melted (salted works too, but I like controlling the saltiness)
• 3 ripe bananas, sliced (the spottier, the better for flavor)
• 1.5 quarts vanilla ice cream, slightly softened (let it sit out for 10 minutes for easy spreading)
• 1 cup hot fudge sauce, warmed (homemade or store-bought, no judgment here)
• 1 cup whipped cream (the extra fluffy kind makes all the difference)
• 1/2 cup chopped walnuts (toasted for that extra crunch)
• 10 maraschino cherries, drained (because what’s a banana split without cherries?)

Instructions

1. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer for 10 minutes to set.
3. Layer the sliced bananas over the crust, covering the bottom completely.
4. Spread the slightly softened vanilla ice cream over the bananas, smoothing the top with a spatula. Freeze for 1 hour to firm up.
5. Drizzle the warmed hot fudge sauce over the ice cream layer, reserving a little for garnish.
6. Spread the whipped cream over the fudge layer, creating peaks with the back of a spoon.
7. Sprinkle the chopped walnuts over the whipped cream and top with maraschino cherries.
8. Drizzle the remaining hot fudge sauce over the top for that Instagram-worthy finish. Freeze for at least 4 hours, or overnight.

Just imagine slicing into this pie—the creamy ice cream, the crunchy crust, and the gooey fudge create a texture party in your mouth. Serve it with extra bananas and a side of nostalgia for the ultimate dessert experience.

Coconut Mango Ice Cream Pie

Make your summer unforgettable with this Coconut Mango Ice Cream Pie—creamy, tropical, and no-bakeasy.

Ingredients

• 2 cups graham cracker crumbs (go for the honey-flavored ones for a sweet twist)
• 1/2 cup melted unsalted butter (I always use Kerrygold for its rich flavor)
• 1 1/2 cups heavy cream (chill it overnight for best results)
• 1/4 cup powdered sugar (sift it to avoid lumps)
• 1 tsp vanilla extract (Madagascar vanilla is my favorite)
• 2 cups mango puree (use ripe ataulfo mangoes for the sweetest flavor)
• 1 cup coconut milk (full-fat for that creamy texture)
• 1/2 cup shredded coconut (toasted, for that extra crunch)

Instructions

1. Mix graham cracker crumbs and melted butter in a bowl until combined.
2. Press the mixture firmly into a 9-inch pie dish, creating an even layer on the bottom and sides. Chill for 30 minutes to set.
3. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Keep the bowl cold by placing it in the freezer for 10 minutes before whipping.
4. Gently fold in the mango puree and coconut milk into the whipped cream until fully incorporated.
5. Pour the filling into the chilled crust, smoothing the top with a spatula.
6. Sprinkle toasted shredded coconut evenly over the top. Freeze for at least 6 hours, or overnight. Tip: Cover the pie with plastic wrap to prevent freezer burn.
7. Before serving, let the pie sit at room temperature for 5 minutes for easier slicing. Tip: Run your knife under hot water for clean cuts.

Absolutely divine, this pie boasts a velvety texture with bursts of mango and coconut in every bite. Serve it with a drizzle of caramel sauce or fresh mango slices for an Instagram-worthy dessert.

Espresso Chocolate Ice Cream Pie

This Espresso Chocolate Ice Cream Pie is your next obsession. Think rich, creamy, and caffeinated—all in one slice.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (I always use Oreos for that extra chocolatey punch)
• 6 tbsp unsalted butter, melted (go for the good stuff—it makes a difference)
• 1 pint espresso ice cream, softened (your favorite brand, but make sure it’s packed with real espresso)
• 1 cup heavy cream (cold is key for whipping)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure, not imitation)
• Dark chocolate shavings for garnish (because we eat with our eyes first)

Instructions

1. Preheat your oven to 350°F—this ensures your crust gets that perfect crunch.
2. Mix chocolate cookie crumbs with melted butter until well combined. Press firmly into a 9-inch pie dish. Tip: Use the bottom of a measuring cup to press evenly.
3. Bake crust for 10 minutes, then cool completely on a wire rack. Tip: No shortcuts here—cooling prevents a soggy bottom.
4. Spread softened espresso ice cream over the cooled crust. Freeze for 2 hours, or until firm. Tip: Let the ice cream sit out for 10 minutes for easy spreading.
5. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the frozen ice cream layer.
6. Garnish with dark chocolate shavings. Freeze for another 2 hours before serving.

Here’s the deal: This pie is a dreamy mix of crunchy, creamy, and caffeinated. Serve it with a drizzle of hot fudge for that extra wow factor.

Black Forest Ice Cream Pie

Elevate your dessert game with this no-bake Black Forest Ice Cream Pie—rich, creamy, and packed with chocolatey cherry goodness.

Ingredients

• 1.5 cups heavy cream (chilled, for that perfect whip)
• 1 can sweetened condensed milk (14 oz, the secret to creaminess)
• 1 tsp vanilla extract (pure, for that aromatic depth)
• 1.5 cups dark chocolate chunks (melted, because more chocolate is always better)
• 1 cup cherry pie filling (homemade or store-bought, your call)
• 1 pre-made chocolate cookie crust (9-inch, save time without sacrificing taste)
• Maraschino cherries for garnish (because presentation matters)

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks—about 3 minutes on high speed. Tip: Chill your bowl and beaters first for faster whipping.
2. Gently fold in the sweetened condensed milk and vanilla extract until fully combined. This is your ice cream base.
3. Pour half of the ice cream mixture into the chocolate cookie crust, spreading evenly.
4. Dollop half of the cherry pie filling over the ice cream layer, then swirl gently with a knife for a marbled effect.
5. Repeat layers with remaining ice cream mixture and cherry pie filling.
6. Drizzle melted dark chocolate over the top. Tip: Use a spoon for controlled drizzling.
7. Freeze for at least 6 hours, or until firm. Tip: Cover with plastic wrap to prevent freezer smells.
8. Garnish with maraschino cherries before serving.

Rich in flavor with a creamy texture, this pie is a showstopper. Serve slices with extra cherry pie filling or a sprinkle of cocoa powder for an Instagram-worthy dessert.

Lemon Blueberry Ice Cream Pie

Get ready to dazzle your taste buds with this no-bake marvel that’s as easy as it is eye-catching. Grab your blender and let’s make magic happen.

Ingredients

• 2 cups heavy cream (chilled, because we’re whipping it to peaks!)
• 1 can (14 oz) sweetened condensed milk (the secret to creamy dreams)
• 1 tbsp lemon zest (freshly grated, trust me, it makes a difference)
• 1/4 cup lemon juice (squeezed right from the fruit, no shortcuts)
• 1 cup blueberries (frozen or fresh, but frozen gives a cooler texture)
• 1 pre-made graham cracker crust (because we’re all about that easy life)

Instructions

1. In a large bowl, whip the chilled heavy cream until stiff peaks form. Tip: Chill your bowl and whisk beforehand for quicker peaks.
2. Gently fold in the sweetened condensed milk, lemon zest, and lemon juice until fully combined. Tip: Fold, don’t stir, to keep the mixture light and airy.
3. Crush half the blueberries and fold them into the cream mixture for a burst of flavor in every bite.
4. Pour the mixture into the graham cracker crust and smooth the top with a spatula.
5. Scatter the remaining blueberries on top for a pop of color and freeze for at least 6 hours, or overnight. Tip: Cover with plastic wrap to prevent freezer burn.

Let this pie sit at room temperature for 5 minutes before slicing to get the perfect creamy texture. The tangy lemon and sweet blueberries are a match made in heaven, especially when served with a drizzle of honey or a sprinkle of crushed graham crackers for extra crunch.

Peach Cobbler Ice Cream Pie

Make your summer unforgettable with this Peach Cobbler Ice Cream Pie—a creamy, dreamy dessert that’s as easy to love as it is to make.

Ingredients

• 2 cups heavy cream (chilled, for maximum fluffiness)
• 1 cup whole milk (I swear by organic for the creamiest texture)
• 3/4 cup granulated sugar (because life’s too short for less sweet)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp almond extract (trust me, it’s the secret weapon)
• 2 cups fresh peaches, diced (ripe but firm, so they hold up)
• 1 cup crushed graham crackers (about 8 sheets, for that perfect crust)
• 1/4 cup melted butter (salted, for a hint of contrast)
• 1/2 tsp cinnamon (because warmth is everything)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Mix crushed graham crackers, melted butter, and cinnamon until it feels like wet sand. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
3. While the crust chills, whip heavy cream, milk, sugar, vanilla, and almond extract in a bowl until soft peaks form. Tip: Chill your bowl and whisk first for quicker results.
4. Fold in diced peaches gently—you want pockets of fruit, not mush. Pour over the cooled crust.
5. Freeze for at least 6 hours, but overnight is gold. Tip: Cover with plastic wrap pressed directly on the surface to prevent ice crystals.
6. Let sit at room temp for 5 minutes before slicing. Serve with a sprinkle of cinnamon or extra peaches on top.

Cool, creamy, and bursting with peach cobbler vibes, this pie is a textural dream. Try it with a drizzle of caramel or a scoop of vanilla ice cream for the ultimate indulgence.

S’mores Ice Cream Pie

Melt into summer with this no-bake S’mores Ice Cream Pie—cool, creamy, and packed with nostalgic flavors that’ll have you coming back for seconds.

Ingredients

• 1.5 cups graham cracker crumbs (I always crush mine extra fine for that perfect crust texture)
• 6 tbsp unsalted butter, melted (go for the good stuff—it makes a difference)
• 1/4 cup granulated sugar (just a touch to sweeten the deal)
• 1 quart vanilla ice cream, softened (let it sit out for 10 minutes—no cheating!)
• 1 cup mini marshmallows (the more, the merrier, I say)
• 1/2 cup chocolate chips (milk or dark, depending on your mood)
• 1/4 cup heavy cream (for that silky ganache)

Instructions

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
2. Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Chill for 10 minutes to set.
3. Spread the softened vanilla ice cream over the chilled crust, smoothing the top with a spatula. Freeze for 2 hours, or until firm.
4. Meanwhile, make the ganache: Heat heavy cream until just boiling, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
5. Pour the ganache over the frozen ice cream layer, spreading evenly. Sprinkle mini marshmallows on top.
6. Broil the pie for 1-2 minutes, watching closely, until marshmallows are golden brown. Freeze for another hour before serving.

Who knew a frozen pie could bring so much joy? The crunch of the crust against the creamy ice cream and gooey marshmallows is pure magic. Serve it up with extra graham crackers on the side for dipping—trust me, it’s a game-changer.

Tiramisu Ice Cream Pie

Unleash the ultimate summer dessert mashup with this Tiramisu Ice Cream Pie—cool, creamy, and coffee-kissed.

Ingredients

• 1 1/2 cups heavy cream (chilled, for peak fluffiness)
• 1 cup mascarpone cheese (room temp blends smoother)
• 1/2 cup sugar (I like mine slightly less sweet, adjust as you like)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1 cup strong brewed coffee, cooled (espresso works magic here)
• 24 ladyfingers (crispy ones hold up better)
• 2 tbsp cocoa powder (for that classic dusting)

Instructions

1. Whip the heavy cream in a large bowl until stiff peaks form, about 3 minutes.
2. Gently fold in the mascarpone, sugar, and vanilla extract until just combined—overmixing deflates the cream.
3. Quickly dip each ladyfinger into the cooled coffee and layer them in a 9-inch pie dish. Tip: A quick dip is all you need; soggy ladyfingers are a no-go.
4. Spread half the cream mixture over the ladyfingers, then repeat with another layer of coffee-dipped ladyfingers and the remaining cream.
5. Dust the top with cocoa powder. Tip: Use a fine sieve for an even, Instagram-worthy dusting.
6. Freeze for at least 6 hours, or overnight. Tip: Cover with plastic wrap to prevent freezer smells.

Magic happens in the freezer—this pie emerges with layers that are firm yet spoon-tender, with a mocha punch that’s irresistible. Serve slices with a drizzle of chocolate sauce or a shot of espresso on the side for the adults.

Pumpkin Spice Ice Cream Pie

Kick off fall with this Pumpkin Spice Ice Cream Pie—no churn, no fuss, just creamy, spiced perfection that’ll have your followers begging for the recipe.

Ingredients

• 1 1/2 cups graham cracker crumbs (go for the honey-flavored ones for extra sweetness)
• 1/3 cup melted unsalted butter (I always use Kerrygold for its rich flavor)
• 1/4 cup granulated sugar (because a little extra sweetness never hurt)
• 1 pint pumpkin spice ice cream (Talenti’s version is my favorite—so creamy!)
• 1 cup heavy whipping cream (chill it overnight for best results)
• 2 tbsp powdered sugar (sifts easier if you give it a quick whisk)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 350°F—this ensures your crust gets that perfect golden edge.
2. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until it resembles wet sand. Tip: Use a fork to break up any clumps for an even texture.
3. Press the mixture firmly into a 9-inch pie dish, making sure to go up the sides. Bake for 10 minutes, then let it cool completely. Tip: Cooling on a wire rack speeds up the process.
4. While the crust cools, let the pumpkin spice ice cream sit out for about 10 minutes to soften—just enough to spread easily.
5. Spread the softened ice cream evenly over the cooled crust. Freeze for at least 4 hours, or until firm. Tip: Cover with plastic wrap to prevent freezer burn.
6. Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pie or pipe for a fancy finish.

Just imagine the first bite—crunchy, buttery crust meets velvety pumpkin spice ice cream, all topped with a cloud of whipped cream. Serve with a drizzle of caramel or a sprinkle of cinnamon for that extra ‘wow’ factor.

Maple Walnut Ice Cream Pie

Nailing the perfect dessert just got easier. This Maple Walnut Ice Cream Pie blends creamy, crunchy, and sweet in every bite—no fancy skills needed.

Ingredients

• 1.5 cups graham cracker crumbs (I always go for the honey-flavored ones for extra sweetness)
• 1/2 cup unsalted butter, melted (trust me, salted butter just doesn’t hit the same here)
• 1/4 cup pure maple syrup (the darker, the better for that deep flavor)
• 1.5 quarts vanilla ice cream, slightly softened (leave it out for 10 minutes—no longer!)
• 1 cup walnuts, toasted and chopped (toasting brings out their nutty goodness)
• 1/2 cup heavy cream (cold is key for whipping)
• 2 tbsp powdered sugar (sifts easier if you give it a quick stir first)

Instructions

1. Preheat your oven to 350°F—this ensures your crust gets that perfect golden edge.
2. Mix graham cracker crumbs and melted butter in a bowl until it feels like wet sand. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
3. Drizzle maple syrup over the cooled crust—this layer keeps it from getting soggy.
4. Spread softened ice cream over the syrup, smoothing the top with a spatula. Sprinkle walnuts evenly on top. Freeze for at least 4 hours, or until solid.
5. Whip heavy cream and powdered sugar to stiff peaks—about 3 minutes on high. Dollop over the pie right before serving.

Mmm, the contrast of the crunchy walnuts against the smooth ice cream is unreal. Try drizzling extra maple syrup on each slice for a show-stopping finish.

Cherry Garcia Ice Cream Pie

Just when you thought Cherry Garcia couldn’t get any better, we’re turning it into a pie. Yes, a no-bake, creamy, dreamy ice cream pie that’s as easy to make as it is to devour.

Ingredients

• 1.5 cups crushed chocolate graham crackers (the chocolate adds a deep flavor contrast)
• 6 tbsp melted unsalted butter (I always go for unsalted to control the sweetness)
• 1 quart Cherry Garcia ice cream (slightly softened for easier spreading)
• 1 cup hot fudge sauce (warmed for a drizzle-able consistency)
• 1/2 cup chopped maraschino cherries (drained well to avoid a soggy crust)
• Whipped cream for topping (because more is more)

Instructions

1. Mix crushed chocolate graham crackers with melted butter until well combined. Tip: Use a fork to ensure even mixing.
2. Press the mixture firmly into a 9-inch pie dish, creating an even layer on the bottom and up the sides. Chill for 10 minutes to set.
3. Spread the slightly softened Cherry Garcia ice cream over the chilled crust, smoothing the top with a spatula. Freeze for 1 hour until firm.
4. Drizzle warmed hot fudge sauce over the ice cream layer, then sprinkle with chopped maraschino cherries. Tip: Work quickly to prevent the ice cream from melting.
5. Freeze the pie for at least 4 hours, or overnight, to fully set. Tip: Cover with plastic wrap to prevent freezer burn.
6. Serve slices with a dollop of whipped cream and extra cherries on top.

Unbelievably creamy with a crunchy chocolate crust, this pie is a showstopper. Serve it at your next BBQ or as a decadent weeknight treat—no judgment here.

Butter Pecan Ice Cream Pie

Who says you can’t have ice cream for dessert and call it pie? This Butter Pecan Ice Cream Pie is your ticket to creamy, crunchy bliss without the fuss.

Ingredients

• 1.5 cups crushed graham crackers (go for the honey-flavored ones for a sweet twist)
• 1/2 cup melted unsalted butter (because salted is just too much here)
• 1 quart butter pecan ice cream (let it sit out for 10 minutes—trust me, it spreads easier)
• 1 cup chopped pecans (toast them for 5 minutes at 350°F for extra crunch)
• 1/2 cup caramel sauce (homemade or store-bought, no judgment)
• Whipped cream for topping (the more, the merrier)

Instructions

1. Preheat your oven to 350°F. This isn’t just for toasting pecans; it’s pie crust time.
2. Mix crushed graham crackers with melted butter until it feels like wet sand. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then let it cool completely. Tip: Use the bottom of a glass to press the crust evenly.
3. Spread the slightly softened ice cream over the cooled crust. Smooth the top with a spatula. Freeze for 1 hour. Tip: Dip your spatula in hot water for smoother spreading.
4. Sprinkle toasted pecans over the ice cream, then drizzle with caramel sauce. Freeze for another 4 hours, or until firm. Tip: Cover with plastic wrap if freezing longer to prevent ice crystals.
5. Before serving, let the pie sit at room temperature for 5 minutes for easier slicing. Top with whipped cream and extra caramel if you’re feeling fancy.

Silky ice cream meets buttery crust and crunchy pecans in every bite. Serve it with a drizzle of dark chocolate for a decadent twist or keep it classic with extra pecans on top.

Key Lime Pie Ice Cream Pie

Ready to shake up your dessert game? This Key Lime Pie Ice Cream Pie blends zesty lime with creamy coolness for a no-bake knockout. It’s the ultimate summer treat that’ll have everyone begging for seconds.

Ingredients

• 1.5 cups graham cracker crumbs (go for the honey-flavored ones for extra sweetness)
• 6 tbsp unsalted butter, melted (I always use Kerrygold for its rich flavor)
• 1.5 quarts vanilla ice cream, softened (leave it out for 10 minutes for easy spreading)
• 1/2 cup key lime juice (freshly squeezed is best, but bottled works in a pinch)
• 1 tbsp key lime zest (don’t skip this—it’s the flavor bomb!)
• 1 cup heavy cream (chill it first for perfect peaks)
• 2 tbsp powdered sugar (sift it to avoid lumps)

Instructions

1. Mix graham cracker crumbs and melted butter in a bowl until combined. Tip: Use a fork to ensure even mixing.
2. Press the mixture into a 9-inch pie dish, forming an even layer on the bottom and up the sides. Freeze for 10 minutes to set.
3. In a large bowl, fold key lime juice and zest into the softened vanilla ice cream until fully incorporated. Tip: Work quickly to prevent melting.
4. Spread the ice cream mixture over the chilled crust, smoothing the top with a spatula. Freeze for at least 4 hours, or until firm.
5. Before serving, whip the heavy cream and powdered sugar to stiff peaks. Tip: Chill your mixing bowl and beaters for faster whipping.
6. Spread or pipe the whipped cream over the pie. Garnish with extra lime zest if desired.

Key to perfection: The crust stays crisp against the creamy, tangy filling. Serve slices with a sprinkle of graham cracker crumbs for extra crunch or a drizzle of lime curd for more zing.

Neapolitan Ice Cream Pie

Rock your summer desserts with this Neapolitan Ice Cream Pie—layers of chocolate, vanilla, and strawberry ice cream hugged by a crispy crust. No churn, no fuss, just pure nostalgia in every slice.

Ingredients

• 1.5 cups crushed chocolate wafer cookies (the darker, the better for that rich base)
• 6 tbsp melted unsalted butter (I always go for grass-fed for its creamy flavor)
• 1.5 quarts Neapolitan ice cream, slightly softened (let it sit out for 10 minutes—trust me, it spreads like a dream)
• 1 cup hot fudge sauce, warmed (homemade or store-bought, no judgment here)
• 1/2 cup whipped cream (the extra fluffy kind makes all the difference)
• Maraschino cherries for garnish (because why not add a pop of color?)

Instructions

1. Preheat your oven to 350°F—this crust needs a quick bake to hold up against the ice cream.
2. Mix the crushed chocolate wafers with melted butter until it resembles wet sand. Press firmly into a 9-inch pie dish, going up the sides. Bake for 8 minutes, then cool completely.
3. Spread the chocolate ice cream layer first, smoothing it with a spatula. Freeze for 30 minutes to set. Tip: Run your spatula under hot water for a smoother spread.
4. Next, add the vanilla layer, repeating the smoothing process. Freeze again for 30 minutes.
5. Top with strawberry ice cream, smoothing the top. Cover with plastic wrap and freeze for at least 4 hours, or overnight. Tip: Press the wrap directly onto the ice cream to prevent ice crystals.
6. Before serving, drizzle with warm hot fudge sauce, dollop with whipped cream, and crown with cherries. Tip: Use a warm knife to slice cleanly through the layers.

The first bite? A crunch of chocolate crust giving way to creamy, dreamy layers. Serve it with extra fudge and a side of childhood memories.

Conclusion

You’ve just discovered a treasure trove of 22 scrumptious ice cream pie recipes that promise to delight your taste buds and impress your guests. Whether you’re a novice or a seasoned baker, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy baking!