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Ice Cream Pie

A three-ingredient, ten-minute preparation salted-caramel truffle and chocolate fudge brownie ice cream pie that will be a huge hit for any party.
Course Dessert
Cuisine American
Keyword ice cream pie
Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 -10 servings
Calories 419kcal
Author Chelsea


  • 1 pre-made graham cracker crust
  • 3/4ths of 1 full (48 ounce container) salted caramel ice cream
  • 3/4ths of 1 full (48 ounce container) fudge brownie ice cream
  • Optional: whipped cream, shaved chocolate pieces, and/or caramel sauce


  • Remove the packaging for the graham cracker crust. Set aside the plastic "lid."
  • Allow the ice cream to sit out to become barely softened.
  • Scoop one flavor into the graham cracker crust and then scoop the other flavor right next to the first scoop.
  • Scoop the ice cream, alternating flavors, in a circular motion all the way around the pie crust. Scoop the flavors in the center.
  • Repeat step four right above the first layer of ice cream scoops to create a second layer of ice cream.
  • Press the plastic from the graham cracker crust into the ice cream to press it together.
  • Place in the freezer to completely re-freeze and harden. (Try not to let the ice cream get too soft/melted or it could get icy once it is re-frozen).
  • Once the pie is hardened, cut into large slices and, if desired, top with whipped cream, a drizzle of caramel sauce, and shaved chocolate. I use a vegetable peeler to shave the underneath of a chocolate bar right on top of the pies. Enjoy and return any leftovers to the freezer.


Calories: 419kcal