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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

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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Find it online: https://kitchenflavorspot.com/cherry-chocolate-chip-ice-cream-pie-recipe/