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This Ice Cream Pie Recipe is loaded with hot fudge, caramel, peanut butter, and chocolate that in an Oreo pie crust. I’m calling it a 7 layer pie because I made homemade ice cream full of layers of flavor!
This is not your regular no-churn ice cream pie recipe: This is a chocolate peanut butter pretzel caramel drizzle ice cream pie! It’s a mouthful of a name and dessert! This is an easy recipe that you can adjust to your liking with any crust or mix-ins; really this ice cream pie recipe is a method for how to make it at home (without a machine).
Essential Ice Cream Pie Ingredients
- No-Bake Crust vs Store Bought Crust: We love using my Oreo Crust Recipe for ice cream pie, but they don’t sell those anymore. Luckily you can make my recipe with 25 Oreos and 5 tablespoons of butter! Or buy any pre-made pie crust you can find at the grocery store.
- Homemade crusts are thicker and provide a stabler base for the ice cream (the store bought ones are usually more likely to shatter as you cut them.)
- The secret to this pie’s scoopable texture is the high fat content from the heavy cream and sweetened condensed milk. Unlike traditional ice cream that is churned to break up ice crystals, this no-churn method relies on the air you whip into the cream to act as a barrier. If you fold your sauces and mix-ins in too vigorously, you’ll pop those air bubbles, resulting in a pie that is as hard as an ice cube once frozen.
- Any sauces should be at room temperature. If the hot fudge, caramel sauce, or peanut butter are at all warm, they’ll melt the whipped cream base on contact.
- My homemade hot fudge sauce and 3-ingredient caramel sauce are so easy to make if you want them homemade.
- Use anything you like to mix into your ice cream. I love using chopped Oreo cookies, sprinkles, and pretzels but anything will work. Try using chocolate chip cookies, chopped peanut butter cups, or anything you like!
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Tips for Ice Cream Pie
- When whipping your heavy cream be sure to beat until stiff peaks form. Stiff peaks are cream that stands straight up when the whisk is lifted. This will help with the structure of the ice cream and keep all your mix-ins from sinking to the bottom.
- To get those beautiful, distinct swirls of peanut butter and hot fudge, avoid the urge to stir! Simply drizzle your room-temperature sauces over the top of the cream and use a butter knife to make just two or three figure-8 motions. This distributes the flavor without fully integrating the colors, keeping the swirls visually distinct and preventing the heavy sauces from sinking to the bottom of the Oreo crust.
- To slice the frozen pie, heat your knife up with hot water and wipe it dry in between slices.
- While ice cream pie needs at least 4 hours to set, it’s best eaten within 2 weeks to prevent your mix-ins from absorbing too much moisture.
Seven Layer Ice Cream Pie
Recipe Video
Ingredients
- 1 9-inch Oreo Crust (homemade or store bought)
- ⅔ cup sweetened condensed milk (7 ounces by weight; half a 14 ounce can)
- 1 cup (237ml) heavy whipping cream
- ¼ cup (74g) Hot Fudge Sauce
- ¼ cup (82g) Caramel Sauce
- ¼ cup (64g) peanut butter
- 6 (67g) Oreos Chopped
- ½ cup (17g) coarsely broken pretzels
- ¼ cup (44g) rainbow sprinkles
Instructions
- Beat heavy whipping cream until stiff peaks form. Fold in sweetened condensed milk carefully so as not to break the cream.
- Drizzle all of the peanut butter and about ⅔ of the hot fudge and caramel on top of the ice cream mixture, then sprinkle on Oreos, pretzels, and sprinkles. Fold to slightly combine – you don't want it totally mixed but more want to see the swirls of sauces.
- Pour the ice cream into the prepared crust. Drizzle remaining hot fudge and caramel over the top and add more sprinkels, if desired.
- Freeze for at least 4 hours, or until firm.
Recipe Notes
- Store in freezer for up to 1 month.
- To slice frozen pie, heat your knife up with hot water for easy slices.
- Feel free to swap out sauces with other flavors (butterscotch or marshmallow, or even fruit ice cream topping).
- You can swap the add-ins for other cookies or candies too.
Recipe Nutrition
How to Make an Ice Cream Pie Step-by-Step
- Stir together sweetened condensed milk and vanilla extract.
- Whip the cold heavy whipping cream until stiff peaks form (make whipped cream) and then fold it into the sweetened condensed milk.
- Drizzle all of the peanut butter and about ⅔ of the hot fudge and caramel on top of the ice cream mixture, then sprinkle on Oreos, pretzels, and sprinkles. Fold to slightly combine – you don’t want it totally mixed but more want to see the swirls of sauces.
- Pour the ice cream into the prepared crust. Drizzle remaining hot fudge and caramel over the top and add more sprinkles, if desired.
- Freeze for at least 4 hours, or until firm.
FAQs
If stored in the freezer, your homemade ice cream pie can last for up to 4 months.
The best way to store your pie in the freezer is to freeze your pie uncovered first. Once your pie is completely frozen, wrap it with plastic wrap.
This pie is loaded with an Oreo crust, a no-churn ice cream base, hot fudge, caramel sauce, peanut butter, crushed Oreos, and salty pretzels.
No! This recipe uses a “no-churn” method that simply requires an electric mixer to whip heavy cream into a light, airy base.
You should freeze the pie for at least 4 hours to allow the center to set firmly enough for slicing.
Yes! While a homemade Oreo crust provides a thicker base, a standard 9-inch store-bought chocolate or any crust works perfectly for this recipe.
I have a birthday coming up and I plan to celebrate with this amazing 7 layer pie. I think my family is going to love it too.
There goes my diet, but I just have to try this pie.
Thank you
AMAZING and delectable dessert!
xo
Jamie
http://snapginger.com
I’m not much of a pie person but I could totally get on board with this!
I’m gonna pretend I didn’t hear you say “not much of a pie person” lol! 🙂 Thanks!
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