Oreo fans will adore this loaded Oreo ice cream pie — a showstopping frozen dessert with an Oreo cookie crust, a homemade no-churn Oreo ice cream layer, a cloud of whipped cream, and extra Oreo pieces on top. Easily adapted to be gluten-free or made with alternate Oreo flavors, this pie is destined to become a favorite at parties and warm-weather gatherings.
I almost abandoned this recipe while testing — it took several tries to find the right balance of ingredients. On the final attempt everything clicked and the finished pie was even better than I envisioned. I’m excited to share this easy, no-churn dessert with you!
If you love Oreo desserts, try other favorites from the kitchen that pair well with this pie such as No-Bake Oreo Cheesecake Cups, Golden Oreo Truffles, Oreo Chocolate Chip Cookies, Red Velvet Oreo Fudge, or a No-Bake Peppermint Oreo Cheesecake.
Why We Love This Oreo Ice Cream Pie
No-churn ice cream makes homemade frozen treats simple and creamy without an ice cream maker. This pie takes that method and layers it over an Oreo crust, finishing with whipped cream and crushed cookies for maximum cookies-and-cream flavor.
This Oreo ice cream pie recipe:
- is a no-bake dessert
- uses fewer than 10 common ingredients
- requires about 30 minutes of hands-on prep
- is LOADED — ideal for cookies-and-cream lovers
- is a refreshing frozen dessert for hot days
- can be customized with different Oreo varieties or gluten-free cookies
Give it a try and let me know how it turns out!
Ingredient Notes
See the recipe card below for exact measurements and the full ingredient list.
- Espresso powder: a small pinch enhances the chocolate flavor in the crust. It’s optional but recommended for deeper flavor.
- Use full-fat dairy: full-fat heavy cream, butter, and sour cream give the best creamy texture. Avoid low-fat or fat-free versions.
- Sour cream in the ice cream: a little sour cream balances the sweetness from the condensed milk and improves the texture.
- If you’re short on time, store-bought whipped topping works as a substitute for homemade whipped cream.
Ways To Vary This Recipe
- Try different Oreo flavors: mint, peanut butter (Reese’s Oreos), or gluten-free Oreo-style cookies.
- Add swirls: swirl in fudge, caramel, or peanut butter for extra flavor and texture.
- Pipe the topping: use a piping bag to make a decorative whipped cream top.
- Use store-bought crusts: the filling will fill two standard store-bought Oreo pie crusts if you want a time-saver.
Step-By-Step Instructions
Step 1 — Prepare the crust: Pulse the Oreos in a food processor until they form very fine crumbs.
Step 2: Add the melted butter, espresso powder, and a pinch of sea salt to the crumbs and process until combined.
Step 3: Press the crumb mixture into the bottom (and a little up the sides) of a 9-inch springform pan, 9×9 inch baking pan, or deep-dish pie pan. Don’t press too hard — an overly compacted crust freezes rock-hard. Freeze the crust briefly while you prepare the filling.
Step 4 — Make the ice cream filling: Whip the very cold heavy cream with a stand or hand mixer on medium-high until stiff peaks start to form. This may take several minutes.
Step 5: With the mixer on low (or folding by hand), gently incorporate the sweetened condensed milk, sour cream, and vanilla into the whipped cream. A light sprinkle of espresso powder here is optional for extra depth.
Step 6: Coarsely crush 16–18 Oreos so you have a mix of chunks and fine crumbs, then fold them gently into the cream mixture.
Step 7: Spoon the ice cream mixture into the prepared crust and spread it into an even layer.
Step 8 — Whipped cream topping: Freeze the pie about 1 hour to set slightly. Whip the cream, powdered sugar, and vanilla to stiff peaks, then spread the topping evenly over the ice cream layer. Freeze the pie for at least 6–8 hours (overnight is best). Before serving, sprinkle more crushed Oreos on top.
Recipe Tips
Prevent icy texture: Add the sweetened condensed milk slowly on low speed and stop mixing as soon as everything is combined; folding by hand is gentler. A splash of liquor (bourbon or amaretto) can help reduce ice crystal formation.
Don’t over-press the crust: Press just enough to form an even layer. Over-packing makes the crust hard to cut when frozen.
Use sweetened condensed milk (not evaporated): They look similar but are not interchangeable for this no-churn method.
Serving: Slice the pie while frozen and let slices sit at room temperature for 10–15 minutes before serving so the ice cream softens to a scoopable texture.
Storage
Store the frozen pie in an airtight, freezer-safe container for up to 2 months. If using a springform pan, wrap the top tightly with plastic wrap and a layer of foil. Do not refrigerate. Allow slices to sit 10–15 minutes at room temperature before serving.
More No-Bake Treats
Desserts
Homemade Butter Pecan Ice Cream
Desserts
No Bake Chocolate Pie
Desserts
No-Bake Oreo Cheesecake Cups
Desserts
No-Bake Funfetti Cheesecake
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Oreo Ice Cream Pie
Ingredients
Oreo Crust
- 25 Oreo cookies
- 4 Tbsp unsalted butter
- pinch sea salt
- ½ tsp espresso powder (optional)
Oreo Ice Cream Layer
- 16-18 Oreo cookies
- 14 oz. sweetened condensed milk
- 2 cups heavy whipping cream, very cold
- ⅓ cup sour cream
- 1 ½ tsp vanilla extract
Whipped Cream Topping
- 1¼ cup heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
Instructions
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Prepare the crust: Pulse Oreos into fine crumbs. Add butter, espresso powder (if using), and a pinch of sea salt, then process until combined.
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Press the crust into a 9-inch springform pan or similar and freeze briefly. Don’t compact the crust too tightly.
-
Make the filling: Whip the cold heavy cream to stiff peaks.
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Gently fold in the sweetened condensed milk, sour cream, and vanilla until just combined.
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Fold in crushed Oreos, keeping a mix of chunks and crumbs.
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Spread the mixture into the prepared crust.
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Whipped cream topping: After the pie sets for about an hour, whip the topping ingredients to stiff peaks and spread over the ice cream layer.
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Freeze at least 6–8 hours or overnight. Sprinkle additional crushed Oreos before serving.
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Slice with a sharp knife straight from the freezer and let slices sit 10–15 minutes to soften slightly before serving.
Notes
Crust texture: avoid over-pressing so it remains easy to cut when frozen.
Use sweetened condensed milk: evaporated milk will not work as a substitute.
Serving: let slices sit 10–15 minutes after slicing for ideal creaminess.
Storage: keep the pie airtight in the freezer for up to 2 months. Do not refrigerate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.