Ice Cream Pie
This three-ingredient ice cream pie comes together in just 15 minutes! Customizable with your favorite ice cream flavors, this pie is sure to be a hit!
Servings: 8 servings
Cost: $8.50
Equipment
- Ice cream scoop
Ingredients
- 1 graham cracker crust
- 36 ounces caramel ice cream see note 1
- 36 ounces fudge brownie ice cream
- Toppings as desired see note 2
Instructions
- Remove the plastic lid from the graham cracker crust, but keep it for later.
- Scoop one flavor of ice cream into the graham cracker crust, then add the second flavor next to it. Continue alternating scoops of each flavor in a circular motion around the pie crust, filling the center last. Gently press scoops down with the back of a spoon.
- Repeat the steps to add a second layer of ice cream.
- Press the plastic lid onto the ice cream to compress and shape the layers.
- Place the pie in the freezer to fully harden. While forming the pie, avoid letting the ice cream get too soft, as it may become icy when refrozen.
- Once the pie is hardened, cut into large slices (see note 3). If desired, top slices with whipped cream and a drizzle of chocolate or caramel sauce. Return any leftovers to the freezer.
Video
Notes
Note 1: My all-time favorite ice cream flavors for this pie are Salted Caramel and Mudslide.
Note 2: The ice cream pie is delicious on its own, but adding toppings makes it customizable. My favorite toppings are whipped cream, chocolate sauce, or caramel sauce.
Note 3: To get clean slices, run your knife under hot water for a few seconds, wipe to dry, cut one slice, and repeat.
Storage: Cover the pie tightly with plastic wrap or foil to avoid freezer burn. Store the pie in the freezer and eat within 1–2 weeks for best flavor.
Nutrition
Serving: 1serving | Calories: 524kcal | Carbohydrates: 80.7g | Protein: 14.3g | Fat: 18.9g | Saturated Fat: 16g | Cholesterol: 55mg | Sodium: 244.3mg | Potassium: 582mg | Fiber: 1.2g | Sugar: 48g