This no bake, dairy free ice cream pie is made in a Oreo cookie crust with layers of cookie dough and chocolate vegan ice cream and topped with coconut whipped cream and sprinkles. It’s an easy alternative to ice cream cake and is perfect for summer birthday parties. Makes 8 servings.
Why I love this ice cream pie recipe
Last year, I participated in a video challenge with some other bloggers, and one week our challenge was to “sell” a product. I decided it would be fun to see how many different treats I could come up with using a pint of vegan ice cream. It was a really fun video to make, and all the treats were great, but this was by far everyone’s favorite.
Think of it as an easier way to make ice cream cake. The cookie crumble layer in the middle? It’s now a crust, and it’s store bought and already dairy free. It doesn’t get much easier than that.
Here’s what you’ll need to make ice cream pie
- 2 pints dairy free ice cream of choice
- coconut whipped topping
- chocolate cookie pie crust
- rubber spatula
You can find the coconut whipped topping in the freezer section of your grocery store. Sometimes it’s with the vegan ice creams and sometimes it’s with the regular whipped toppings. I just depends on the store.
How to make vegan ice cream pie
Prepare your freezer. You want to make sure you have enough room in your freezer for the pie to lay flat. Ideally, it would be even better if it could lay on the surface of the actual freezer rather than other frozen things because it will freeze a little faster.
Soften your ice cream. Let your ice cream pint sit out at room temperature for about 15 – 20 minutes. The softer the better because it will make for easier spreading. This is especially true for the first layer. If you have to apply pressure to spread it, you might break the pie crust.
Fill the pie one layer at a time. Return your ice cream pie to the freezer between each layer to avoid the layers mixing. If you are short on time, you can probably get by with partially frozen, but you won’t have two distinct layers.
FAQs and Tips for making this easy ice cream cake recipe
Does ice cream cake have cake in it? Traditional ice cream cake doesn’t usually have cake in it, and this ice cream pie is no different. It does have cookie dough in it though, which gives it great texture.
Does ice cream cake have eggs in it? This recipe doesn’t. Since I’ve used vegan ice cream, there are no animal products of any kind, including eggs. Traditional ice cream cakes may be made with ice cream that contains eggs.
Will an ice cream cake melt in the fridge? Yes. This ice cream pie will melt in the fridge. You can keep it in the fridge to soften it before cutting, but I would recommend keeping that time to 30 minutes or shorter. Anything longer than that, and you risk the whole thing melting.
I’m not dairy free. Can I still make this recipe? Yes. if you prefer to make this ice cream pie with dairy-based ice cream, that’s totally ok, too. Same method applies and you’ll still have an awesome, easy ice cream dessert.
This would be a great dessert to pair with:
More dairy free dessert ideas:
- 4 ingredient strawberry tart
- Olive oil brownies
- Soft sugar cookies
- Coconut cupcakes
- Bomb pops
- Homemade chocolate pudding
4 Layer Ice Cream Pie
4 Layer Ice Cream Pie | This no bake, dairy free ice cream pie is made in a Oreo cookie crust with layers of cookie dough and chocolate vegan ice cream and topped with coconut whipped cream and sprinkles. It’s an easy alternative to ice cream cake and is perfect for birthday parties. #dairyfree #pie
- Prep Time: 3 hours
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- 1 store bought Oreo pie crust
- 1 pint vegan chocolate frozen dessert
- 1 pint vegan cookie dough frozen dessert
- 1 package coconut whipped topping
- Soften chocolate frozen dessert until almost melted. Spread into prepared pie crusted. Place in freezer for at least 1 hour.
- Soften cookie dough frozen dessert until almost melted. Spread on top of chocolate layer and return to freezer for at least 1 hour.
- While pie is freezing, soften coconut whipped topping according to package directions. Spread on top of pie and top with sprinkles. Return to freezer and freeze until ready to serve, at least 1 hour, ideally overnight.
- Serving Size:
- Calories: 259
- Sugar: 23 g
- Sodium: 92 mg
- Fat: 15.9 g
- Saturated Fat: 12.7 g
- Trans Fat:
- Carbohydrates: 29.3 g
- Fiber: 1.1 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: dairy free, vegan, easy, summer, frozen
Last Updated on July 24, 2020 by Melissa Belanger