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Ice Cream Pie

Ice Cream Pie requires only THREE ingredients! Alternate scoops of your two favorite flavors of ice cream in a store-bought graham cracker crust for a dessert that will be a hit wherever it's served! With 15 minutes prep time (or less), this is the perfect dessert to make when in a time crunch.
Course Dessert
Cuisine American
Keyword ice cream pie
Prep Time 25 minutes
Freezing Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 -10 servings
Calories 627kcal
Author Chelsea


  • 1 pre-made graham cracker crust
  • 36 ounces salted caramel ice cream (3/4ths of 1 full 48-ounce container)
  • 36 ounces fudge brownie ice cream (3/4ths of 1 full 48-ounce container)
  • 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 slightly 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 these steps for the second layer of the pie.
  • Press the plastic from the graham cracker crust onto the ice cream to compress the layers.
  • 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. Return any leftovers to the freezer.



Calories: 627kcal | Carbohydrates: 85g | Protein: 10g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 274mg | Potassium: 582mg | Fiber: 3g | Sugar: 36g | Vitamin A: 939IU | Vitamin C: 11mg | Calcium: 298mg | Iron: 2mg