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
Author Chelsea


  • 1 pre-made graham cracker crust
  • 3/4ths of 1 full (48 ounce container) container sea salt caramel truffle ice cream
  • 3/4ths of 1 full (48 ounce container) chocolate fudge brownie ice cream
  • Optional: miniature chocolate chips, caramel sauce, fine sea salt


  1. Remove the packaging for the graham cracker crust. Set aside the plastic "lid."
  2. Allow the ice cream to sit out to become barely softened.
  3. Scoop one flavor into the graham cracker crust and then scoop the other flavor right next to the first scoop.
  4. Scoop the ice cream, alternating flavors, in a circular motion all the way around the pie crust. Scoop the flavors in the center.
  5. Repeat step four right above the first layer of ice cream scoops to create a second layer of ice cream.
  6. Press the plastic from the graham cracker crust into the ice cream to press it together.
  7. 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).
  8. Once the pie is hardened, cut into large slices and, if desired, top with a small handful of miniature chocolate chips, a drizzle of caramel sauce (I used Hershey's), and some sea salt flakes.