My clever sister-in-law always serves a homemade ice cream pie at every family get together. One afternoon as we ooohed and ahhhed and the flavor complexity and deliciousness she seemed to pull off every time, she finally admits, “Guys, it only takes 10 minutes to make.”
Say what now?
I’m on it. There are a bazillion different recipes and options for frozen ice cream pies–the possibilities are literally endless. Check out over 100 recipes here at Allrecipes including Frozen S’mores Pie, Alaskan Peanut Butter Ice Cream Pie, Chocolate Mint Pie, Orange Cooler Pie, Peppermint Pie, Red White & Blue Ice Cream Pie…where to begin!
But if you’re looking for a tried and true winner, here’s my sister-in-law’s recipe. Thanks Cindy!
Oreo Cookie Ice Cream Pie
- 1 (14 oz.) package Oreo cookies, crushed
- 1/2 gallon vanilla ice cream (should be softened so it’s easy to scoop)
- 1 (8 oz.) container frozen whipped topping, thawed
- 1/2 cup Hershey’s chocolate syrup
- 1/2 cup chopped pecans (If you don’t like pecans, walnuts are a good substitute)
- Spray an 8 or 9-inch spring-form pan with non-stick cooking spray (if you don’t have a spring foam pan, simply use a square baking dish)
- Crush up the entire package of Oreos using a food processor or blender.
- Keep 1/4 cup of the crushed Oreos aside for sprinkling on the top of the pie. Stir the remaining crushed Oreos together with the thawed whipped topping until well combined.
- Take half of the Oreo mixture and press evenly into the bottom of the pan. Spread half of the ice cream over the Oreo layer (make sure the ice cream is soft enough to spread easily).
- Atop this layer, drizzle 1/4 cup chocolate syrup and sprinkle with 1/4 cup chopped pecans. Repeat layers again with remaining ingredients. Sprinkle the reserved crushed Oreos over the top of the pie.
- Cover the pie with plastic wrap or foil and place in the freezer for at least 3 hours.
- Allow pie about 10 minutes out of the freezer before slicing and serving.