As the temperature rises and the days get longer, the quest for the perfect summer dessert becomes paramount. In this never-ending search, I stumbled upon a delightful recipe that is both a crowd-pleaser and astonishingly simple to prepare: the No-Bake Ice Cream Pie. This recipe, featuring a rich oreo crust filled with cookies and cream ice cream, drizzled with chocolate sauce, and optionally garnished with whipped topping, is your ticket to becoming the star of any summer gathering.
Ingredients:
- 34 Oreo cookies with filling, divided into 24 and 10 cookies
- ⅓ cup salted butter, melted and cooled
- 48 ounces (1.4 liters) cookies and cream ice cream, your favorite brand
- ½ cup chocolate sauce, plus more for an optional drizzle
- Whipped topping, for an optional garnish
The choice of cookies and cream ice cream is pivotal here as it complements the Oreo crust, but feel free to experiment with your favorite flavors. The essence of this recipe lies in its flexibility and the joy it brings, whether you’re making it for a cozy family dinner or a festive backyard party.
Directions:
- Crust Preparation: Begin by crushing 24 Oreo cookies into fine crumbs. You can achieve this by using a food processor or the more hands-on approach of sealing them in a zip-top bag and rolling over them with a rolling pin. Combine the crumbs with the melted butter until the mixture is well incorporated.
- Setting the Crust: Press this mixture evenly into the bottom and sides of a 9-inch pie plate to form your crust. The aim is to create a firm base that will hold the ice cream. Once done, freeze it to set properly, ensuring a crisp and solid foundation.
- Filling: Take the remaining 10 cookies and chop them roughly, setting them aside for now. Soften the cookies and cream ice cream by leaving it out at room temperature for about 10 minutes, or until it’s easy to spread.
- Layering: Spread half of the softened ice cream over the crust in a smooth layer. Drizzle your preferred amount of chocolate sauce over this layer and sprinkle with the chopped cookies. This not only adds texture but also introduces a delightful surprise with each bite. Top with the remaining ice cream, smoothing out the surface to create an even layer.
- Freezing: Cover the pie and freeze it for at least 4 hours. This step is crucial as it allows the pie to solidify, making it easier to slice.
- Serving: Before serving, let the pie sit at room temperature for a few minutes to soften slightly. This makes cutting easier and enhances the flavor. Garnish with whipped topping and an extra drizzle of chocolate sauce for that finishing touch.
Serving Size:
This recipe yields 8 generous slices, each packed with approximately 297 Kcal, making it a decadent yet manageable indulgence.
Total Time:
- Prep Time: 20 minutes
- Chill Time: 4 hours 20 minutes
- Total Time: 4 hours 40 minutes
This No-Bake Ice Cream Pie is a testament to the joy of simple ingredients coming together to create something truly magical. It’s a celebration of summer, a nod to the effortless joy of no-bake recipes, and a tribute to the timeless combination of chocolate and ice cream. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is foolproof, impressive, and above all, delicious. So, why wait? Dive into the delightful process of creating this summer staple and watch as it becomes a cherished addition to your dessert repertoire.
No-Bake Ice Cream Pie
Ingredients:
34 Oreo cookies with filling, divided into 24 and 10 cookies
⅓ cup salted butter, melted and cooled
48 ounces (1.4 liters) cookies and cream ice cream, your favorite brand
½ cup chocolate sauce, plus more for optional drizzle
Whipped topping, for optional garnish
Directions:
Crush 24 Oreo cookies into fine crumbs using a food processor, or by placing them in a zip-top bag and rolling over them with a rolling pin.
Combine cookie crumbs with melted butter until well mixed. Press this mixture into the bottom and sides of a 9-inch pie plate to form the crust. Freeze to set.
Roughly chop the remaining 10 cookies. Soften the ice cream by leaving it at room temperature for about 10 minutes.
Spread half the softened ice cream over the crust. Drizzle with chocolate sauce and sprinkle with chopped cookies. Top with the remaining ice cream. Smooth the surface.
Cover and freeze for at least 4 hours. Before serving, let it sit at room temperature briefly. Garnish with whipped topping and extra chocolate sauce if desired.
Prep Time: 20 minutes | Chill Time: 4 hours 20 minutes | Total Time: 4 hours 40 minutes | Kcal: 297 | Servings: 8 slices