Oreo Ice Cream Pie

by Sabrina Snyder

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2 Comments

5 from 1 vote
12 Servings
Prep Time 20 minutes
Freeze 4 hours
Total Time 4 hours 20 minutes
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Easy Oreo Ice Cream Pie! Dive into this delightful dessert perfect for all occasions. This would be a huge hit for a birthday party cake too!

This Oreo Ice Cream Pie is a cool, creamy dessert with a chocolatey crunch that makes every slice feel like an ice cream shop treat. For more Frozen Treats, try this Frozen Mud Pie or make an Ice Cream Sundae Pie for another delicious way to enjoy ice cream.

slice of pie with a fork on a plate
collage of mixing up the crust ingredients and pressing it down into the pie dish
collage of mixing the oreo ice cream ingredients in a bowl and spreading them across the crust
pie with slices taken out and Oreos on top
close up of the top of the pie with Oreos on top
Recipe Snapshot

Why You’ll Love This Pie?

  • Creamy ice cream and crunchy Oreo layers make every bite rich, chocolatey, and satisfying.
  • It’s an easy, crowd-pleasing dessert that can be made ahead and served straight from the freezer.

Sabrina’s Oreo Ice Cream Pie Recipe

While some may recognize it as the “Cookies ‘n Cream Pie” or the “Frozen Oreo Delight”, the essence remains the same. And from this classic cookie, the Oreo Ice Cream Pie was born—a dish that’s given a deliciously chilly twist to the beloved cookie. Planning a weekend gathering, a picnic, or even a quiet evening with a book? This pie seamlessly fits every scenario. My rendition of this classic offers flexibility, allowing you to tailor it to your preferences. Whether it’s a festive occasion or simply a desire to indulge, this dessert is a testament to the timeless charm of the yummy Oreo. Perfect for hot summer days, celebrations, or when you’re simply craving something sweet and indulgent.

Recipe Card

Dinner, then Dessert

Oreo Ice Cream Pie Recipe

Easy Oreo Ice Cream Pie! Dive into this delightful dessert perfect for all occasions. This would be a huge hit for a birthday party cake too!
Yield 12 Servings
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
slice of pie with a fork on a plate
PrintRate

Ingredients
 

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

Instructions

  • 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.

Nutrition

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

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Note from Sabrina

It will come as no surprise that this sweet, creamy 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.

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About this Recipe

Oreo Ice Cream Pie is the perfect dessert that’s somewhere between an Ice Cream Cake and a cream pie. 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? Plus, the great thing about this recipe is you can adjust it for whatever your favorite kind of ice cream is.

Ingredients

Oreo Crust

  • 1 ½ cups Oreo Cookie Crumbs: The foundation of my pie, these crumbs create a crispy contrast to the creamy filling. These cookie bits add a rich, chocolatey touch that enhances the overall flavor. If you don’t have Oreos on hand, any chocolate cookie crumbs will do as a substitute.
  • ¼ cup Sugar: Adds a hint of extra sweetness, ensuring the crust isn’t too bland. In a pinch, you could use coconut sugar if you don’t have regular sugar. 
  • ⅓ cup Unsalted Butter, melted: Butter binds the crumbs together, giving the crust that firm yet crumbly texture. 

Pie Filling

  • 4 cups Oreo Ice Cream: The star of the show! This creamy delight, infused with Oreo bits, creates the main body of our pie. However, feel free to experiment! Mint chocolate chip or plain vanilla can also do wonders.
  • 12 Oreo Cookies, crushed: This brings in additional cookie bursts for an extra crunch in every bite. If Oreos are out of reach, any crunchy chocolate cookie will suffice.

Whipped Cream Topping

  • 2 cups Heavy Cream: This whipped to perfection creates a soft, fluffy layer, complementing the dense ice cream below. If you’re looking for a lighter alternative, whipped coconut cream is a fantastic dairy-free choice.
  • ½ cup Powdered Sugar: It sweetens the whipped cream just right. 
  • ½ cup Oreo Cookie Crumbs: A sprinkle of these on top gives the pie a gourmet finish. No Oreos? No problem. Sprinkle with your favorite cookie crumbs or even some chocolate shavings.
  • 1 teaspoon Vanilla Rxtract: This little touch deepens the flavor profile of the whipped topping.

Recipe Tips & Tricks

  • 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.

Serving Ideas

Easily substitute the cookies and cream for mint chocolate chip, chocolate, or whatever kind of ice cream you like. Or for a fun kid friendly summer activity make your own Homemade Ice Cream. To add some more flavor you can also top the pie off with chocolate syrup or a Hot Fudge Topping.

How to Store

  • Serve: Oreo Ice Cream Pie will melt quickly, so don’t leave it at room temperature for more than 20 minutes.
  • Store: To store the pie for a long stretch of time, cover it in plastic wrap or seal it in an airtight container. It will stay fresh for up to 1 week. You can freeze for up to 30 days.
  • Freeze: For the best taste and texture, it’s recommended to enjoy the pie within a week. However, if stored properly with airtight wrapping, it can last up to a month without significant flavor or texture changes.

Frequent Questions

What if I don’t have heavy cream for the whipped topping?


You can use store-bought whipped cream as an alternative. If you’re looking for a non-dairy option, coconut whipped cream is a delightful substitute that adds a tropical hint to the pie.

My pie crust seems too crumbly. What did I do wrong?


If the crust is too crumbly, it might be due to not enough melted butter or the crumbs weren’t packed down firmly enough in the pie plate. Ensure you follow the butter measurements and press the mixture firmly for a solid crust.

Is it possible to make this pie dairy-free or vegan?


Yes, you can make a dairy-free version of this pie. Use dairy-free ice cream for the filling and coconut cream for the whipped topping. Ensure the cookies you use are vegan-friendly, and you’re good to go!

Variations

  • Pie Crust: While Oreo cookies give the pie its signature taste, you can substitute them with other chocolate cookies, or even Biscoff cookies for a unique twist.
  • Chocolate Graham 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.
  • Toppings: Feel free to get creative. Some popular toppings include caramel drizzle, chopped nuts, fruit syrups, or even fresh berries. The pie is versatile, so you can customize it to your preferences.

More Yummy Oreo Recipes

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Photos used in previous versions of this post. 

Ore Ice cream pie with a slice being removed with a pie server.
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 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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. The crunchy Oreo crust paired with the cool ice cream center is a total crowd-pleaser. I love that it’s a no-bake recipe that I can prep days in advance and just pull out of the freezer right when it’s time to serve.

    Reply

    1. I love desserts that I can prep ahead. It’s such a time-saver on the day you need to serve it. So glad you enjoyed this and thank you for the 5-star review!

      Reply