Oreo Ice Cream Pie

Oreo Ice Cream Pie is the ultimate summer dessert with an easy cookie crumb crust, creamy ice cream filling, and easy whipped topping!

Oreo Ice Cream Pie is the perfect Dessert Recipe that’s somewhere between an Ice Cream Cake and a cream pie. It’s easy, rich, delicious, and completely kid-friendly. You can make it using store-bought ice cream, or for a fun summer activity make your own Homemade Ice Cream.

Oreo Ice Cream Pie slice on plate with fork


Cookies and Cream has always been a family favorite ice cream flavor, and it’s no wonder why! The simple and creamy base gets extra texture and flavor from the bits of chocolatey Oreo cookie throughout. It’s truly the perfect combination of creamy vanilla and chocolatey cookies. What’s not to love? So, I couldn’t be more excited to share this delicious Oreo Ice Cream Pie!

Plus, the great thing about this recipe is you can adjust it for whatever your favorite kind of ice cream is. Easily substitute the cookies and cream for mint chocolate chip, chocolate, or whatever kind of ice cream you like. To add some more flavor you can also top the pie off with chocolate syrup or a Hot Fudge Topping

Oreo Ice Cream Pie collage of prep steps

It will come as no surprise that this sweet, creamy Oreo Ice Cream Pie is 100% kid-approved. In fact, it’s such a favorite that if you have any summer birthdays that you’re hosting, you can serve up this pie in place of a classic Birthday cake. It is a delicious way to change up the tradition! All your guests are sure to love the refreshing ice cream treat. However, this recipe is also so easy you don’t have to save it for a special occasion, and you can make it anytime the craving strikes.



  • Pie crust: Put your Oreos in a food processor and pulse to break them down into crumbs for the cookie crust. Mix the cookie crumbs with sugar and melted butter until it’s well combined in a clumpy mixture. Use your hands to press the mixture down evenly into your pie plate. 
  • Ice cream mixture: Combine the softened Oreo ice cream with crushed Oreos. Scoop the ice cream into your pie plate and use the back of your spoon to even it out. 
  • Cream topping: Add the heavy cream, powdered sugar, Oreo Cookie crumbs, and vanilla to your stand mixer. Beat the ingredients together until stiff peaks form. Spread the cream over the pie. 
  • Freeze: Put the pie in the freezer for at least 4 hours to set before serving. Take the pie from the freezer and add additional crushed Oreos and shaved chocolate to the top, then slice and serve. 

Oreo Ice Cream Pie garnished with whipped cream and oreo pieces in pie plate with slice cut out


  • Pie Crust: Instead of making a regular Oreo pie crust, try making a chocolate graham cracker crust. Just follow the regular Graham Cracker Crust recipe, but use chocolate graham crackers in place of the normal ones. 
  • Chocolate Oreo Pie: Instead of using the regular vanilla ice cream/cookies and cream base try mixing chocolate ice cream with Oreo crumbs to make chocolate cookies and cream. Then you can use the chocolate Oreo ice cream to make the pie.
  • Vanilla: Try making a Vanilla Oreo Ice Cream Pie. Just mix golden Oreo pieces into vanilla ice cream. Then use golden Oreos to make the pie crust. 
  • More Oreo flavors: There are plenty of other Oreo flavors you could try using in this recipe. Birthday cake, red velvet, double chocolate, peanut butter, or mint are just a few you could try.



  • Serve: Oreo Ice Cream Pie will melt quickly, so don’t leave it at room temperature for more than an hour. 
  • Store: To store the Ice Cream Pie for a long stretch of time, cover it in plastic wrap or seal it in an airtight container. It will stay good for up to 1 week. 

Oreo Ice Cream Pie garnished with whipped cream and oreo pieces

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Oreo Ice Cream Pie

Oreo Ice Cream Pie is the ultimate summer dessert with an easy cookie crumb crust, creamy ice cream filling, and easy whipped topping!
Yield 12 Servings
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Oreo Crust:

  • 1 1/2 cups Oreo Cookie crumbs
  • 1/4 cup sugar
  • 1/3 cup unsalted butter , melted

Pie Filling:

Whipped Cream Topping:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 cup Oreo Cookie crumbs
  • 1 teaspoon vanilla extract


  • Stir together Oreo crumbs, sugar, and butter until well mixed.
  • Add crust mixture to a pie plate and press down evenly.
  • In a large mixing bowl whisk together Oreo ice cream and crushed Oreos.
  • Pour into cooled pie plate.
  • Add heavy cream, powdered sugar, Oreo Cookie crumbs, and vanilla extract to a stand mixer and beat on high speed until it holds stiff peaks.
  • Spread onto the pie.
  • Freeze for 4 hours before serving.
  • Add additional crushed Oreos or shaved chocolate over the top before serving.


Calories: 491kcal | Carbohydrates: 53g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 231mg | Potassium: 218mg | Fiber: 1g | Sugar: 36g | Vitamin A: 968IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg
Keyword: Oreo Ice Cream Pie

Easy Oreo Ice Cream Pie

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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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