I’d argue that the most direct route to someone’s heart (I’m really just talking about my heart) is with a thick slice of ice cream pie. In this ice cream pie recipe, a quick chocolate cookie crust gets layered with a tapestry of different ice creams and a thick layer of soft fudge. It’s an easy, make-ahead dessert, and if there is a better crowd pleaser I’ve yet to taste it. VIDEO below!

This ice cream pie is easy to make, and you can customize it according to what you like. Since you can choose nearly any ice cream flavors you want, it’s completely adaptable to the occasion and season, perfect for everything from the Fourth of July to Valentine’s Day, to Christmas to your kid’s birthday. A few years ago I made the peppermint bark/chocolate version for Christmas (garnished with some crushed candy canes) and it fueled the most epic dance party my family has ever seen. Just saying.

How do you make an easy ice cream pie?
- Make the crust: The crust is made from crispy store-bought cookies or chocolate graham crackers. They get blitzed up in a food processor with some melted butter. The cookie crust is pressed directly into a 9-inch springform pan. Using a springform pan allows you to un-mold the pie and easily cut slices. You could use a pie pan instead, but you won’t need to use all of the crust mixture nor as much ice cream (2 pints would probably do). The crust gets baked for 10 minutes to set up, then needs to chill (I throw it in the freezer to cool quickly).

- Fill the crust: This is the fun part! You can fill the crust with any ice cream flavors you like. You’ll need 2 ½ to 3 pints of ice cream (I usually squeeze in all 3 pints). See below for some flavor combination ideas! Let the ice cream sit out for 10-15 minutes to soften slightly before scooping (I suggest using a scoop that releases, like this). I intersperse different flavors so that every slice gets a bit of each (watch the video below to see how I do it). Use a small off-set spatula to press and spread the ice cream into an even layer, then freeze the pie until the ice cream is firm (you can do this several days in advance). If you’re using gelato, I suggest freezing the pie for at least 6 hours before adding the fudge topping, as it tends to melt faster.

Ice cream pie filling variations:
- Mocha and vanilla
- Coconut, coffee and chocolate
- Oreo and… anything
- Salted caramel and butter pecan (think turtle ice cream pie!)
- Strawberry, vanilla and strawberry sorbet (think Valentine’s Day)
- Peppermint bark and chocolate (think Christmas!)
- Mint chip and vanilla (think St. Patrick’s Day!)
- Pumpkin and vanilla (think Thanksgiving!)

- Make the fudge topping: The fudge topping sets this ice cream pie apart. It stays soft and slightly gooey when frozen. It's like a cross between a piece of fudge and hot sauce, and it has a salty-sweet flavor.
- The fudge gets made in a small pot on the stovetop. The sauce should cool to room temperature before pouring it over the pie (although it should still drizzle easily). Stir it occasionally as it cools so that it doesn’t separate (it will come together when stirred).
- Once the fudge topping has been spread over the pie, transfer the pie back into the freezer to set up. I like to do this the day before if I have time (or in the morning before serving) so that the pie slices easily.


- Do it ahead!: Each of the steps above can be knocked out in advance, meaning you can break up the process. Once the ice cream pie is completely assembled, it can also be frozen for up to 1 week, making this a great do-ahead dessert!

Recipe tips:
- You can use any crispy store-bought chocolate cookies or graham crackers for the crust (gluten free or regular). I've had success with chocolate graham crackers, chocolate animal crackers, these gluten free chocolate cookies and even Tate’s double chocolate cookie.
- If you don't have a 9-inch springform pan you can use a pie plate, but you won't need to use all of the crust and will only need about 2 pints of ice cream.
- If you have the time, allow the pie to completely freeze (I usually allow at least 2 hours) before adding the fudge topping and before serving. This will allow the ice cream to harden. You can make it several days in advance!
- You can swap out the corn syrup for brown rice syrup in the fudge topping.
- Make sure that the fudge topping cools to room temperature before spreading it over the pie, so that it doesn't melt the ice cream.
- If the pie is frozen overnight, let it sit at room temperature for about 10 minutes to soften before slicing (or dip a knife in hot water before slicing).
- Check out the Web Story for this recipe!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

FAQs
The sky is the limit! You can make a single flavor ice cream pie, such as mocha, strawberry or Oreo, but I love to do a mix of complementary flavors. Think coffee with chocolate, strawberry with vanilla, or salted caramel with butter pecan (for a turtle ice cream pie!).
For a rich fudge topping that stays soft in the freezer, melt chopped chocolate with heavy cream, brown sugar, corn syrup, cocoa powder, butter, salt and vanilla. The corn syrup prevents the fudge from crystallizing.
Yes! An ice cream pie can be frozen for up to a week, making it the perfect do-ahead dessert for potlucks, barbecues and holidays.
The crust for this ice cream pie is made with crispy chocolate cookies, either gluten-free or regular. I go for store-bought for ease, but you could totally use homemade cookies if you prefer. As long as they're crispy, they will work. I’ve had success with chocolate graham crackers, chocolate animal crackers, these gluten free chocolate cookies and even Tate’s double chocolate cookies. The chocolate cookie crust is pure heaven with the ice cream and fudge!

Other ice cream desserts to try:
- Chocolate Coconut Ice Cream Sandwiches (Gluten Free, Vegan)
- Easy Healthy Homemade Blizzards
- No-Bake Mascarpone Cheesecake
- Soft Serve Strawberry Frozen Yogurt Without an Ice Cream Maker
- No-Churn Vegan Mango Ice Cream
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe!
Easy Ice Cream Pie Recipe (Gluten-free option)
Ingredients
Cookie crust
- Cooking spray
- 8-12 ounces crispy chocolate cookies (or chocolate wafers, graham crackers or animal crackers), regular or gluten-free
- 2 tablespoons butter, melted
Ice cream filling
- 2 ½ -3 pints ice cream (either one flavor or a mix), softened
Fudge topping
- ½ tablespoon butter
- ¼ cup plus 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons packed brown sugar
- 2 teaspoons cocoa powder
- ¼ plus ⅛ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon Morton kosher salt)
- 1 teaspoon vanilla extract
- 4 ounces finely chopped dark chocolate or chocolate chips (heaping ¾ cup chopped chocolate or ⅔ cup chocolate chips)
Instructions
Make the cookie crust
- Preheat the oven to 375˚Spray a 9-inch springform pan with cooking spray.
- Place the chocolate cookies in a food processor and process until finely ground. Add the melted butter and process until the mixture looks damp. Scrape the crumbs into the springform pan and press them firmly over the bottom and about 1 ½ - 2-inches up the sides (a flat-bottomed measuring cup works great for getting into the corners - be sure to check out the video above). Bake for 10 minutes. Transfer to a rack and let cool for 5 minutes, then pop it into the freezer until it’s completely chilled, about 15 minutes. Do Ahead: The crust can be made up to 1 week in advance. Wrap the pan tightly with plastic wrap and freeze.
Add the ice cream
- Scoop the ice cream into the cooled crust, alternating flavors. Smooth out the top with an offset spatula. Place the pan back in the freezer. Freeze until solid, at least 1 hour (preferably 2-3 hours). Do Ahead: At this point the cake can be frozen for up to 1 week. Wrap it tightly in plastic wrap before freezing.
Make the fudge topping
- In a small saucepan, combine the butter, heavy cream, corn syrup, brown sugar, cocoa powder and salt. Bring to a simmer, whisking, and cook until everything has melted and is smooth. Add the vanilla, then remove the pan from the heat and add the chopped chocolate. Stir until melted and shiny. Let cool to room temperature, stirring occasionally, about 20 minutes. Do Ahead: The fudge sauce can refrigerated for up to 1 week. Reheat in the microwave in 30 second stints, stirring between each, until pourable.
- Pour the fudge sauce over the cake and spread with an offset spatula to evenly coat. Freeze the cake until the fudge topping is cold and the ice cream is set, about 2-4 hours, or overnight.
Notes
- You can use any crispy store-bought chocolate cookies or graham crackers for the crust (regular or gluten-free). I've had success with chocolate graham crackers, chocolate animal crackers, these gluten free chocolate cookies and even Tate’s double chocolate cookie.
- If you don't have a 9-inch springform pan you can use a pie plate, but you won't need to use all of the crust and will only need about 2 pints of ice cream.
- If you have the time, allow the pie to completely freeze (I usually allow at least 2 hours) before adding the fudge topping and before serving. This will allow the ice cream to harden. You can make it several days in advance!
- You can swap out the corn syrup for brown rice syrup in the fudge topping.
- Make sure that the fudge topping cools to room temperature before spreading it over the pie, so that it doesn't melt the ice cream.
- If the pie is frozen overnight, let it sit at room temperature for about 10 minutes to soften before slicing (or dip a knife in hot water before slicing).
CDS says
This is easy and EXCELLENT!! I made it even easier by softening just one flavor and spreading it in the pan. Next time I will try Pecan Sandies (crumbled) and high quality (Haagen-Dazs 😋) Vanilla ice cream. Such a great versatile recipe and your instructions are great. Thank you Nicki!
Nicki Sizemore says
I'm thrilled you loved it and really appreciate your sharing!! 😊
Kari says
Hi! This looks A-Mazing and would love to make it for my son’s 4th birthday this week! Do you think this would work if I put a layer of brownies on the bottom instead of the crushed up cookies? Or would it better to just make the crust layer thicker?
Thanks so much !
Nicki Sizemore says
Hi Kari! The crust layer is already rather thick, so I wouldn't worry about that, although you could totally try a brownie layer instead. Just note that the brownie might freeze quite hard, making it hard to slice and eat. Let me know if you give it a try (and happy birthday to your son)!!
Dawn says
Have you every tried to make it with crispy chocolate chip cookies? I was thinking of try it with Tate's gluten free chocolate chip, do you think it will work?
Nicki Sizemore says
I make this cake often with Tate's gluten free chocolate chip (or double chocolate) cookies. They work great!! I hope you enjoy. 🙂
Jenny spencer says
I definitely will.
Yes! It was SO much fun doing Zoom with my friend. 🙂
Thank you
Raine
Jenny Spencer says
Ok, Nicki, come on! This ice cream pie was So, GOOD!!!!! The crust was really easy and very delicious.
Ok. The ice cream flavors my Dad chose was: vanilla, coffee, and this flavor called moose tracks, which was like a vanilla ice cream with fudge and peanut butter cups! SO GOOD!
The fudge sauce was really good and I LOVED how it was a salty/sweet type. It started freezing really quickly so I had to move fast and spread it into an even layer.
My Dad, brother, Mom, and I LOVED IT! We all had seconds and my brother said this is probably one of his favorite desserts EVER.
My friend, Vivian made this for her Dad too! We even zoomed and made it together!
That's so cool that your mom made the pie too!
Thank you so much for this recipe and I can't wait to make it again.
Raine 🙂
Nicki Sizemore says
Please tell your dad that he has very good taste, because those ice cream flavors sounds absolutely perfect! I absolutely love how you made this with your friend over Zoom. What an awesome idea. Thank you so much for sharing!!
Jenny spencer says
Hi Nicki! This is Raine. I am making this pie for Fathers Day dessert, and I have a question. My Dad got Annie's chocolate bunny crackers for the crust because those were the only type of crispy cookie that was organic! I was wondering how much I should use? I don't want to mess up the crust by using too much or too little so I wanted to ask you. I believe they will work for the crust. I hope.
Please let me know ASAP.
Thanks so much,
Raine 🙂
Nicki Sizemore says
Hi Raine! You should use the whole 7.5 ounce box of chocolate bunny crackers. The recipe calls for 8 ounces, but I think you should have enough with one box (the crust is very forgiving!). You just want to make sure to press the crumbs evenly over the entire bottom of the pan and slightly up the sides. If there's not enough to go 1/2-2 inches up the sides like the recipe says, don't fear! It's totally fine if the ice cream layer goes higher than the crust layer. Have a wonderful day with your dad! p.s. My mom is making this ice cream pie for my dad today as well (all the way in Illinois)!!
jennyspencer says
Ok great thank you!
-Raine. 🙂
Jenny lynn spencer says
Hi Nicki! My name is Raine and I am 11 years old. I absolutely LOVE your recipes and for my mom for mothers day I am making your blueberry almond scones! This recipe looks incredible and I would love to make it but I am not allowed to use corn syrup! Is there anything I can replace it with?
Below is all of my moms information by the way!
Nicki Sizemore says
Hi Raine, thank you for the great question, and I'm so happy to hear that you've been cooking my recipes! (Your mom is one lucky lady to get homemade scones on Mother's Day, btw 🙂 In place of the corn syrup in this recipe you can use brown rice syrup. Happy cooking!
Sarah says
Super delicious, and I love how easy it is to customize! We used a combo of GF Graham’s and GF sugar cones for the crust—I would use a bit more butter next because it was a bit sandy and didn’t hold together. I also subbed brown rice syrup for the corn syrup and it worked perfectly for a soft, fudgy topping. Can’t wait to try again with a ginger snap crust!
Nicki Sizemore says
Hi Sarah, I'm so glad you liked it, and it's great to know that brown rice syrup works in place of the corn syrup in the fudge topping! A ginger snap crust would be perfect for the holidays. 🙂
Kelley Amadei says
I made this for a friend's child's birthday party and it was fantastic! Super quick to make, as long as you plan ahead for the freezing time - and easy clean up. Super delicious!
Nicki Sizemore says
Thank you, Kelley!! xo
Nancy Laurin says
Nicki, I am diabetic and don't use corn syrup. Is there a substitution for this?
Nicki Sizemore says
Hi Nancy,
Can you eat brown rice syrup or golden syrup? I haven't tried them, but I think they would work well as a swap for the corn syrup. Agave nectar might also work!