Chocolate Crunch Ice Cream Pie | Fork in the Kitchen

Are you ready for this?

For the rest of your summer to be consumed with Chocolate Crunch Ice Cream Pie? Good, me too, so let’s see what it’s all about.

Chocolate Crunch Ice Cream Pie | Fork in the Kitchen

I’ve always loved ice cream cake. If you’re from the midwest, then you (hopefully) know all about Dairy Queen. DQ for short. The mecca of ice cream in the Midwest, albeit in a very fast-food chain way, but it’s nostalgic. Many summer nights I’d try to sweet talk my step-dad into giving me $20 so I could go get us all DQ Blizzards. Most of the time it worked.

Chocolate Crunch Ice Cream Pie | Fork in the Kitchen

My blizzard of choice? Oreo. I have a love affair with Oreos, if you can’t tell. But this isn’t about DQ Blizzards. This is about ice cream cake. The inspiration for Chocolate Crunch Ice Cream Pie. DQ also had ice cream cake with these layers – ice cream, fudge, and a chocolate crunch. For years I requested this cake for my birthday… which is in December… in Minnesota. Riddle me that. So. Good.

This summer I had extra Oreos (oxymoronic, I KNOW.) from those No-Bake Oreo Bars, and a massive ice cream cake craving. And hello, about a million summer BBQs that basically begged for ice cream. Besides, in the Minnesota humidity we’ve been having lately, ice cream is a necessity.

Do you really need an excuse to make ice cream cake though? I think not.

Chocolate Crunch Ice Cream Pie | Fork in the Kitchen

Since I’m also obsessed with strawberries, and they’re everywhere right now, I had to add a layer of macerated strawberries for a Neapolitan ice cream feel. Here’s the key though: add them right before serving! If you do the final freeze with the strawberries, they’ll get pretty rock-hard. No bueno. Unless you’re into that kind of thing, then no judgment. And if you’re not into strawberries at all – just all the chocolate-ice-cream-goodness, leave ’em off.

What about the rest of the layers?! Oh boy, we’re going there. First, there’s the crunchy Oreo crust. The only part of this “recipe” that really requires any work. Then a layer of chocolate ice cream (use your favorite!). A thick, creamy fudge layer follows, topped with a crunchy Oreo cookie layer (omggg these two are my favorite). Then we’ve got a layer of vanilla ice cream, the layer of strawberries, and if you’re really feeling indulgent: extra fudge and Oreos on top. And when isn’t it a good time to be indulgent?

Chocolate Crunch Ice Cream Pie | Fork in the Kitchen

I absolutely love that Chocolate Ice Cream Pie can be made in advance, the strawberries topped right before serving, and that everyone ABSOLUTELY LOVES it. What’s not to love about ice cream, fudge, crunch, OREOS, and strawberries?!

Chocolate Crunch Ice Cream Pie | Fork in the Kitchen

And really, with all this amazing heat we’ve been having (you won’t hear me complaining!) what better reason to just sit down with a slice and enjoy? BBQs will revel in it, birthday parties will never be the same again.

Chocolate Crunch Ice Cream Pie | Fork in the Kitchen
5 (1 rating)

Get the Recipe Chocolate Crunch Ice Cream Pie

Prep: 25 minutes
Servings: 8 -10 servings
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A layered neapolitan-inspired ice cream pie, with a chocolate Oreo crust, and a fudgy center, it's sure to be a hit!

Ingredients

  • 36 Oreo cookies, divided
  • 5 Tablespoons butter, melted
  • 3 cups chocolate ice cream
  • 11 oz hot fudge topping, room temperature
  • 2 1/2 cups vanilla ice cream
  • 2 cups strawberries, quartered
  • 2 Tablespoons sugar
  • Additional Oreos or fudge to top

Instructions
 

  • In a food processor, add 28 cookies and pulse until a coarse crumb forms. Add melted butter while pulsing until a fine crumb forms. Press into a 9.5-inch pie pan and chill in freezer for approximately 30 minutes to set.
  • Meanwhile, add remaining 8 cookies to the food processor and pulse until a coarse crumb forms (this will be the middle layer - so you want some crunch!). Set aside.
  • After crust has set, spread chocolate ice cream in an even layer in the crust. Return to freezer for 5-10 minutes. Next, spread the fudge on top of the ice cream (I put several dollops around the pie and then spreading). Top with remaining cookie crumbs. Return to freezer for 10-15 minutes, depending on how much the chocolate ice cream melted during this step, you may need to freeze longer. You want it to be fairly solid before spreading the vanilla.
  • Once the chocolate layer is pretty well frozen, spread on the vanilla ice cream. It likes to pick up the cookie crumbs, I don't mind a little mixing of the two. Place back in the freezer for 3-4 hours until solid (again, this will depend on how much the ice cream melted during assembly).
  • Between 30-60 minutes before serving, combine strawberries and sugar in a small bowl. Let sit, stirring occasionally. Mash slightly with a muddler. Top pie with berries just before serving, and additional cookies or fudge as desired.

Notes

If frozen with the strawberry layer, the strawberries do become very solid; I recommend putting them on immediately before serving.
Course: Dessert
Author: Becca Mills
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