Cherry Chocolate Chip Ice Cream Pie Recipe

ByElara Stone
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Introduction

This Cherry Chocolate Chip Ice Cream Pie is a delightful no-bake dessert combining rich Oreo crust, creamy cherry-infused filling, and a luscious whipped cream topping. Perfect for warm days or any time you want a refreshing sweet treat, it’s easy to assemble and sure to impress.

A slice of pink pie with three visible layers sits on a white plate with a fancy edge, placed on a folded light pink cloth over a white marbled surface. The bottom layer is a dark chocolate crust, crumbly in texture. The middle layer is light pink with red fruit pieces and small chocolate bits scattered inside. The top layer is a smooth, slightly darker pink. The slice is topped with two white cream swirls, each crowned with a shiny red cherry and a few chocolate chips scattered on top and around the plate. A silver fork lies on the right side of the plate. Photo taken with an iphone --ar 4:5 --v 7

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 placing the Oreos in a food processor or blender and grinding into fine crumbs. The filling does not need to be removed.
  2. Step 2: In a bowl, combine the Oreo crumbs with melted butter. 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: Freeze the crust while you prepare the filling.
  4. Step 4: In a large bowl, mix sweetened condensed milk with maraschino cherry juice. Set aside.
  5. Step 5: Whip 1 1/2 cups of 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 smooth.
  7. Step 7: Fold in chopped maraschino cherries and mini chocolate chips until evenly distributed.
  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 prepare the whipped cream topping, whip 3/4 cup cold heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form.
  10. Step 10: Pipe the whipped cream around the pie’s border. Garnish with additional cherries and mini chocolate chips as desired.
  11. Step 11: Keep the pie covered in the freezer until ready to serve.

Tips & Variations

  • For a stronger cherry flavor, increase the maraschino cherry juice slightly or add a splash of cherry liqueur.
  • Use salted butter in the crust for a subtle contrast to the sweetness.
  • Try different cookie crusts like chocolate graham crackers or chocolate wafer cookies for variety.
  • For a nutty twist, sprinkle chopped toasted almonds or pecans into the filling.

Storage

Store the pie well covered in the freezer. It is best enjoyed within 2 weeks for optimal flavor and texture. To serve, let the pie sit at room temperature for about 10 minutes to soften slightly before slicing.

How to Serve

The image shows a slice of pink frozen dessert pie on a white plate with a decorative edge, placed on a pink cloth over a white marbled surface. The pie has three main layers: a dark, crumbly chocolate cookie crust at the bottom, a thick pink creamy layer with embedded red cherry pieces and small chocolate chips in the middle, and a topped swirl of white whipped cream decorated with more tiny chocolate chips and a bright red cherry on top. A silver fork with a piece of the pie is on the plate next to the slice, and some chocolate chips are scattered around, adding texture and color contrast. In the blurred background, more slices of the same pie sit on a white plate, and there are bowls of cherries and chocolate chips in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for preparing ahead. Freeze it overnight or up to two weeks ahead to save time on serving day.

Do I need to use fresh cherries?

This recipe uses maraschino cherries for sweetness and color, but fresh cherries can be substituted if preferred. Just chop them finely and consider adding extra cherry juice or a sweetener to maintain flavor.

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Cherry Chocolate Chip Ice Cream Pie Recipe

★★★★★

4.5 from 93 reviews
  • Author: Elara
  • Total Time: 4 hours 20 minutes (including freezing time)
  • Yield: 8 servings 1x
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Description

This Cherry Chocolate Chip Ice Cream Pie combines a crunchy Oreo crust with a creamy cherry-infused ice cream filling, dotted with juicy maraschino cherries and mini chocolate chips. Topped with a luscious whipped cream border and garnished with extra cherries and chocolate chips, this no-bake frozen dessert is perfect for any occasion and easy to prepare ahead of time for refreshing indulgence.

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 ½ cups (300ml) heavy whipping cream, cold
  • ½ cup chopped maraschino cherries
  • ½ cup (85g) mini chocolate chips

Whipped Cream Topping

  • ¾ cup (180ml) heavy whipping cream, cold
  • ½ cup (58g) powdered sugar
  • ¾ tsp vanilla extract
  • Additional mini chocolate chips
  • Additional maraschino cherries

Instructions

  1. Make the crust: Add the Oreos to a food processor or blender and grind into fine crumbs without removing the filling. Combine the Oreo crumbs with melted butter in a bowl.
  2. Prepare the crust: Pour the crumb mixture into a greased deep dish 9-inch or 10-inch pie pan and press firmly into an even layer on the bottom and up the sides. Freeze the crust while preparing the filling.
  3. Make the filling base: In a large bowl, combine sweetened condensed milk with maraschino cherry juice and set aside.
  4. Whip cream: In a separate large mixing bowl, whip 1½ cups cold heavy whipping cream on high speed until stiff peaks form.
  5. Fold whipped cream: Gently fold the whipped cream into the sweetened condensed milk and cherry juice mixture in two additions until well combined.
  6. Add mix-ins: Fold in chopped maraschino cherries and mini chocolate chips evenly.
  7. Assemble and freeze: Pour the ice cream filling into the prepared crust and freeze for at least 4-6 hours or overnight until firm.
  8. Prepare whipped cream topping: Whip ¾ cup cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
  9. Decorate the pie: Pipe the whipped cream around the pie border using a piping tip (Ateco tip 844 recommended) and garnish with additional mini chocolate chips and maraschino cherries.
  10. Store and serve: Keep the pie well covered in the freezer until ready to serve. Best consumed within 2 weeks for optimal flavor and texture.

Notes

  • This pie requires freezing time of at least 4-6 hours or overnight, so plan ahead.
  • Greasing the pie pan helps prevent sticking when removing the pie for serving.
  • You can substitute salted or unsalted butter depending on your preference.
  • Be gentle when folding whipped cream to maintain its fluffy texture.
  • For best presentation, chill all cream and mixing bowls before whipping.
  • Use a piping bag with Ateco tip 844 for professional-looking whipped cream borders.
  • Store leftovers covered in the freezer for up to two weeks.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Ice cream pie, Oreo crust, cherry dessert, chocolate chip, no-bake dessert, frozen pie

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