Ice Cream Sundae Pie

10 Servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

Ice Cream Sundae Pie is a fun treat with a graham cracker crust, ice cream filling, and your favorite sundae toppings like fudge, whipped cream, and peanuts.

This easy recipe takes the idea of a classic cream pie and decadent ice cream sundae and combines them into one amazing Dessert Recipe. For more sweet and creamy pies try our Cookie Dough Pie, Peanut Butter Pie, or Birthday Cake Pie. They’re delicious, rich versions of a traditional pie that are sure to be a family favorite.

Slice of Ice Cream Sundae Pie on plate


This Ice Cream Pie is the perfect way to prepare a delicious ice cream sundae to share with family and friends. Instead of scooping up ice cream and adding all the toppings to each bowl, you just prep this recipe in advance then take it out of the freezer and slice it to serve. It’s easy, fun, and delicious!

Ice Cream Pie is made with all the best ice cream toppings. The easy Graham Cracker Crust is topped with a rich chocolate and peanut butter layer. Then Vanilla Ice cream is scooped over that. Before slicing the pie it gets topped with Hot Fudge, Whipped Topping, and peanuts. You can also add other sundae favorites like Caramel Sauce, sprinkles, cherries, and any other toppings you’d like.

trio of Ice Cream Sundae Pie prep steps

Ice Cream Sundae Pie is a great recipe to serve in the Summer. It’s sure to be a favorite at potlucks, parties, and picnics. You can prep it a few hours in advance and then leave it in the freezer until you’re ready to serve.

It also makes a fun alternative to a birthday cake. Top it off with rainbow sprinkles and candles for the ultimate ice cream Birthday cake.



  • Prep time: If you’re making homemade ice cream, chocolate fudge sauce, or whipped cream for the Sundae Pie, then prep those ingredients in advance before starting the recipe.
  • Pie crust: Put the graham crackers in your food processor and pulse until they’re broken into small, coarse crumbs. If you don’t want to use a food processor, put them in a Ziploc bag, and use a rolling pin to break them on your countertop. Stir the graham cracker crumbs, sugar, and melted butter together in a medium bowl. Once the crumbs are coated in the other ingredients, transfer the mixture to a 9-inch pie plate. Use your hands to press the crust down evenly in the dish.
  • Chocolate peanut butter: Add the chocolate chips and peanut butter to a microwave-safe bowl. Microwave them at 50% power for 1 minute. Then stir the melted mixture until it’s smooth. Spread the chocolate peanut butter evenly over the crust. Be gentle to make sure you don’t break the crust.
  • Ice cream filling: Scoop dollops of vanilla ice cream into the pie plate. Use an offset spatula to spread the ice cream out from the middle.
  • Toppings: Before serving pour chocolate sauce over ice cream then top that with whipped cream and chopped peanuts.

Ice Cream Sundae Pie in pie plate


  • Caramel sauce: For some extra sweetness add Homemade Salted Caramel Topping along with the hot fudge sauce.
  • Toppings: The great thing about this Ice Cream Pie is that, just like with an ice cream sundae, you can add all your favorite kinds of toppings. Try adding sprinkles, walnuts, pecans, coconut flakes, dark chocolate chunks, m&ms, gummy bears, or cherry toppings.
  • Oreo Sundae Pie: To make an Oreo Ice Cream Sundae Pie use cookies and cream ice cream in place of the vanilla ice cream, and top the pie off with broken pieces of the chocolate sandwich cookies.
  • Ice flavors: For more ice cream flavors try out chocolate, strawberry, mint chocolate chip, cookie dough, or Neapolitan.



  • Serve: Serve the Ice Cream Pie right away or put it in the freezer until you’re ready to eat. The ice cream will melt quickly at room temperature, so don’t leave it out for more than an hour.
  • Store: To keep leftover pie cover it in plastic wrap or tin foil and freeze pie for 4-6 weeks.

cross-section of Ice Cream Sundae Pie in pie plate

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Ice Cream Sundae Pie

Ice Cream Sundae Pie is a fun treat with a graham cracker crust, ice cream filling, and your favorite sundae toppings like fudge, whipped cream, and peanuts.
Yield 10 Servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs , 12 full sheets
  • 1/4 cup sugar
  • 1/3 cup unsalted butter , melted



  • Stir together graham cracker crumbs, sugar, and butter until well mixed.
  • Add crust mixture to a pie plate and press down evenly.
  • Add chocolate chips and peanut butter to a microwave-safe bowl and microwave on 50% for 1 minute.
  • Stir well until smooth.
  • Spread over the crust gently.
  • Top with vanilla ice cream.
  • Serve with chocolate fudge sauce, whipped cream, and peanuts.


Calories: 406kcal | Carbohydrates: 43g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 210mg | Potassium: 280mg | Fiber: 2g | Sugar: 28g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
Keyword: Ice Cream Sundae Pie

Ice Cream Sundae Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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