Cherry Chocolate Chip Ice Cream Pie Recipe

Introduction

This Cherry Chocolate Chip Ice Cream Pie combines rich chocolate, sweet cherries, and creamy ice cream in a refreshing dessert perfect for warm days. The Oreo crust adds a delightful crunch, while the whipped cream topping finishes it off beautifully.

Ingredients

• 24 Oreos (2 cups | 268g Oreo crumbs)
• 4 tbsp (56g) butter, melted (salted or unsalted)
• 1 cup (240ml) sweetened condensed milk
• ¼ cup maraschino cherry juice
• 1 1/2 cups (300ml) heavy whipping cream, cold
• 1/2 cup chopped maraschino cherries
• 1/2 cup (85g) mini chocolate chips
• 3/4 cup (180ml) heavy whipping cream, cold (for topping)
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Additional mini chocolate chips (for garnish)
• Additional maraschino cherries (for garnish)

Instructions

1. Step 1: Make the crust by grinding the Oreos into fine crumbs using a food processor or blender. You do not need to remove the filling.
2. Step 2: Combine the Oreo crumbs with melted butter in a bowl. Press the mixture evenly into the bottom and up the sides of a greased 9-inch or 10-inch deep dish pie pan.
3. Step 3: Place the crust in the freezer while preparing the filling.
4. Step 4: In a large bowl, mix the sweetened condensed milk and maraschino cherry juice. Set aside.
5. Step 5: Whip 1 1/2 cups cold heavy whipping cream on high speed until stiff peaks form.
6. Step 6: Gently fold the whipped cream into the sweetened condensed milk mixture in two additions until combined.
7. Step 7: Fold in the chopped maraschino cherries and mini chocolate chips evenly.
8. Step 8: Pour the filling into the prepared crust and freeze for at least 4 to 6 hours or overnight until firm.
9. Step 9: To make the whipped cream topping, whip the remaining 3/4 cup cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
10. Step 10: Pipe or spread the whipped cream around the pie’s border. Garnish with additional cherries and mini chocolate chips if desired.
11. Step 11: Store the pie covered in the freezer until ready to serve.

Tips & Variations

• For extra crunch, sprinkle some crushed Oreos or chocolate chips inside the filling before freezing.
• Use fresh cherries instead of maraschino for a less sweet, more natural flavor.
• If you don’t have a piping bag or tip, simply spread the whipped cream topping with a spatula for a rustic look.
• For a boozy kick, add a tablespoon of your favorite cherry liqueur to the filling mixture.

Storage

Store the pie well covered in the freezer for up to 2 weeks. When ready to serve, let it sit at room temperature for about 10 minutes for easier slicing. Avoid refreezing after thawing to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers for a different flavor and texture.

How long does it take to make this pie?

The active preparation time is around 20-30 minutes, but freezing requires at least 4 to 6 hours or overnight for best results.

Cherry Chocolate Chip Ice Cream Pie Recipe

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4.6 from 76 reviews

This Cherry Chocolate Chip Ice Cream Pie is a delightful no-bake dessert featuring a crunchy Oreo crust, a creamy cherry-flavored ice cream filling studded with chocolate chips and maraschino cherries, topped with a smooth whipped cream garnish. Perfect for warm days or special occasions, this pie combines fruity sweetness with rich chocolate for an irresistible treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including freezing time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Oreos (2 cups | 268g Oreo crumbs)
• 4 tbsp (56g) butter, melted (salted or unsalted)

Ice Cream Filling

• 1 cup (240ml) sweetened condensed milk
• ¼ cup maraschino cherry juice
• 1 1/2 cups (300ml) heavy whipping cream, cold
• 1/2 cup chopped maraschino cherries
• 1/2 cup (85g) mini chocolate chips

Whipped Cream Topping

• 3/4 cup (180ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• Additional mini chocolate chips (for garnish)
• Additional maraschino cherries (for garnish)

Instructions

1. Make the crust: Place the Oreos in a food processor or blender and grind them into fine crumbs, no need to remove the filling. Transfer the crumbs to a bowl and mix with melted butter until combined. Press the mixture evenly into the bottom and up the sides of a deep 9- or 10-inch pie pan, which has been lightly greased to prevent sticking. Place the crust in the freezer while preparing the filling.
2. Prepare the filling: In a large bowl, combine the sweetened condensed milk and maraschino cherry juice and set aside. In another large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture in two parts, being careful to maintain the airy texture. Fold in the chopped maraschino cherries and mini chocolate chips until evenly distributed.
3. Assemble and freeze: Pour the ice cream filling into the prepared Oreo crust, smoothing the top. Freeze the pie for at least 4 to 6 hours, or preferably overnight, until set.
4. Make the whipped cream topping: In a large mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Using a piping bag fitted with a decorative tip (such as Ateco tip 844), pipe the whipped cream around the border of the pie. Garnish the top with additional mini chocolate chips and maraschino cherries as desired.
5. Storage: Cover the pie well and store it in the freezer until ready to serve. For best flavor and texture, consume within 2 weeks.

Notes

• You can use either salted or unsalted butter for the crust; both work well.
• If you don’t have a food processor, place Oreos in a sealed plastic bag and crush with a rolling pin.
• Make sure the heavy cream is cold for best whipping results.
• Use a deep pie pan to accommodate the thick filling.
• For a firmer pie, freeze overnight rather than the minimum 4-6 hours.
• Decorate the top just before serving to keep the garnish fresh.
• This pie should be stored in the freezer and consumed within two weeks for optimal taste.

Keywords: cherry chocolate chip pie, no bake pie, ice cream pie, Oreo crust dessert, summer dessert, frozen pie