Cherry Chocolate Chip Ice Cream Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
