Ice Cream Pie Recipe
User Reviews
4.8
18 reviews
Excellent
Ice Cream Pie Recipe
Report
10 minute recipe for a no-bake ice cream pie that is sure to become a family favorite. With a cereal crust and a cream filling it is perfect for hot summer days.
Share:
Ingredients
- 4 1/2 cups Cinnamon Toast Crunch Cereal *see notes for alternatives
- 1/3 cup butter
- 1 pint vanilla ice cream
- 1 container (8 ounces) whipped topping thawed and divided
- hot fudge sauce
- Candy or sprinkles to decorate
Instructions
- Get the ice cream out of the freezer to soften slightly.
- Crush 4 cups of the cereal in a food processor, and reserve the remaining 1/2 cup of cereal uncrushed.
- Set one cup of crushed cereal aside to add to the filling later.
- Melt the butter. Then mix it with the remaining 3 cups of crushed cereal.
- Press the crumbs into a pie plate, covering the sides and bottom.
- Put the ice cream and 1/2 the container of whipped topping into a mixer bowl, and add the reserved cereal crumbs. Mix until well blended, spoon it into the pie crust, and spread it evenly.
- Spread the remaining 1/2 container of the whipped topping over the top.
- Heat the hot fudge in the microwave and drop a few spoonfuls on the pie. Use a knife to swirl the hot fudge into pretty patterns.
- Place the remaining uncrushed cereal pieces decoratively around the edge of the pie.
- Freeze for at least 2 hours. Add candy or sprinkles on top if desired.
Notes
- Variations
- Switch up the cereal used for the pie crust. Or make an Oreo chocolate cookie crust or graham cracker crust, or buy a store-bought crust.
- Instead of vanilla, use your favorite flavor of ice cream.
- Tips
- You can also make it in an 8-inch springform pan.
- Let the ice cream soften at room temperature for 15 minutes before starting.
- Let the pie soften at room temperature for 10 minutes before slicing.
- When cutting the pie, run the knife under hot water and then dry it for a cleaner slice.
- Switch up the cereal used for the pie crust. Or make an Oreo chocolate cookie crust or graham cracker crust, or buy a store-bought crust.
- Instead of vanilla, use your favorite flavor of ice cream.
- You can also make it in an 8-inch springform pan.
- Let the ice cream soften at room temperature for 15 minutes before starting.
- Let the pie soften at room temperature for 10 minutes before slicing.
- When cutting the pie, run the knife under hot water and then dry it for a cleaner slice.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Saturated Fat
9g
(45%)
Cholesterol
37mg
(12%)
Sodium
108mg
(5%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 108mg | 5% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)
North American, American, Canadian
5.0
(6 reviews)
