Ice Cream Pie

This easy ice cream pie layers vanilla ice cream in a graham cracker crust with hot fudge, caramel, and toffee bits. A chilled summer dessert with only 5 ingredients!

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Easy Ice Cream Pie Recipe

When the weather heats up, I’m all about easy desserts that require almost no effort and this ice cream pie is a favorite with just 5 minutes of prep. You start with a graham cracker crust, layer in vanilla ice cream, then drizzle with hot fudge, caramel, and a handful of toffee bits.

It’s creamy, crunchy, and completely irresistible. Whether it’s a casual weeknight treat or something sweet for a summer BBQ, there’s always room for ice cream in our house! If you love frozen desserts, try my ice cream cake or nostalgic Oreo ice cream cake next.

Ingredients Notes

Find the full printable recipe with specific measurements below.

• Graham cracker crust: Use a store-bought graham cracker pie crust to save time, or make your own using this homemade graham cracker crust recipe.
• Vanilla ice cream: Let the ice cream sit out for 10–15 minutes to soften slightly before layering. This makes it easier to spread without tearing up the crust.
• Hot fudge and caramel sauce: For a quick summer dessert, pick up your favorite store-bought sauces, or try making your own. This homemade hot fudge and caramel sauce both add a rich, gooey layer that makes the pie extra indulgent.
• Toffee bits: I used Heath toffee bits for extra crunch, but you can also chop up your own using this easy homemade toffee recipe.

How to Make Ice Cream Pie

Place your graham cracker crust on a flat surface or pie plate if it’s homemade. A store-bought one works just as well and saves time.

Scoop half of your softened vanilla ice cream into the crust and gently spread it into an even layer using a spatula. Don’t worry if it’s not perfect, just aim to cover the bottom.

Drizzle about half of the hot fudge and caramel sauces over the ice cream, then sprinkle on half of the toffee bits for that buttery crunch. Dollop remaining ice cream over the top.

Pop it in the freezer for 5–10 minutes to firm up before drizzling the rest of the fudge and caramel over the top and sprinkling with the remaining toffee bits. Freeze for 2 hours.

Recipe Tips

• Press the second layer gently: The second half of the ice cream will be firmer, so dollop it on and press it down gently with the back of a spoon or spatula to smooth.
• Use thick sauces: Stick with thick hot fudge and caramel sauce, not the runny kinds meant for ice cream sundaes. Thinner syrups cause the layered ice cream pie to slip.
• Get clean slices: For neater slices, run a sharp knife under warm water and wipe it clean between cuts. It helps glide through the frozen layers without dragging.
• Dress it up with toppings: Right before serving, feel free to add some extras! Try dollops of homemade whipped cream, chopped nuts, or a few maraschino cherries for a sundae style finish.

Ice Cream Pie Variations

• Try different crusts: While a graham cracker crust is classic, you can use a homemade Oreo crust, chocolate graham crackers, or other crushed cookies.
• Switch up the ice cream: Try chocolate or strawberry, cookies and cream, cookie dough, peanut butter cup or butter pecan for a turtle pie. Homemade vanilla ice cream will also work!
• Make it minty: Swap in mint chocolate chip ice cream and an Oreo crust for a refreshing twist, just like in this grasshopper pie.
• Go seasonal: Use peppermint ice cream with a chocolate cookie crust for the holidays, or try pumpkin ice cream with a gingersnap crust in the fall.
• Change up the mix-ins: Instead of toffee bits, try chopped peanut butter cups, mini M&Ms, crushed pretzels, or sprinkles.