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Oreo fans are going to LOVE this loaded Oreo ice cream pie–the perfect frozen dessert that everyone will rave about. An Oreo cookie crust topped with a homemade, no-churn Oreo ice cream layer and then topped with whipped cream and then more Oreos! Easily made gluten-free, can be varied to use a variety of Oreo flavors, this is going to be one of your new favorite sweet treats for sure!

Frozen oreo ice cream pie on plate with forkful taken out.

Why We Love This Oreo Ice Cream Pie
Ingredient Notes
Ways To Vary This Recipe
Step-By-Step Instructions
Recipe Tips
Storage
More No-Bake Treats
Oreo Ice Cream Pie Recipe
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Not gonna lie, I almost gave up on this recipe when I was testing it. I went through a lot of ingredients and it just wasn’t going the way I hoped. But then on the last try, this frozen Oreo pie ended up better than I had imagined and I am SO EXCITED to share this dessert recipe with you!

Love Oreo dessert recipes? Same! Try these other favorites: No-Bake Oreo Cheesecake Cups, Golden Oreo Truffles, Oreo Chocolate Chip Cookies, Red Velvet Oreo Fudge or this No Bake Peppermint Oreo Cheesecake!

Why We Love This Oreo Ice Cream Pie

If you have ever made no-churn ice cream, you know it’s AMAZING and no ice cream maker is needed. This treat takes the ice cream to the next level by pouring it over top of an Oreo crust and then tops it with whipped cream and more Oreos. Are you kidding??? No, no kidding here, promise.

This Oreo ice cream pie recipe:

is a no-bake dessert
can be made with less than 10 simple ingredients
only requires about 30 minutes total of prep time
is LOADED–cookies and cream ice cream lovers are going to be in heaven
is the perfect frozen dessert for a hot day
can easily be varied with other Oreo flavors, gluten-free Oreos, etc.

Let me know what you think!!

Ingredient Notes

See full list of ingredients with exact measurements below in recipe card.

Cookies, powdered sugar, butter, cream and other ingredients on surface.

espresso powder: this is the secret ingredient to make the flavor of the crust more intense. Just a touch of espresso powder brings out the rich chocolate flavor in any recipe. If you don’t have any, it is ok to skip it, but it definitely makes a difference!
Use full-fat dairy products in this recipe. You do not want to use any low fat or fat free cream, butter or sour cream in this frozen Oreo pie to make sure the texture is smooth and creamy.
I started adding a touch of sour cream to my no-churn ice cream recipes and I find that it takes the ice cream flavor and texture to a new level. The sweetened condensed milk and the Oreos makes the ice cream layer VERY sweet, but the sour cream keeps the richness while balancing it out.
If you are short on time, you can top the ice cream pie with cool whip instead of the homemade whipped cream.

Ways To Vary This Recipe

use a different Oreo flavor: use the mint, the Reeses Oreos for a peanut butter chocolate version, use gluten-free Oreo cookies for a gluten free version, etc.
add fudge or peanut butter swirls: you can add some more flavor or texture by swirling in some peanut butter, caramel sauce, fudge, etc.
pipe the whipped cream on top to make it even prettier: for ease, I just spread the whipped cream over top, but you are welcome to pipe it instead!
use a pre-made Oreo pie crust for a time-saver variation: this recipe should fill 2 store bought Oreo crusts.

Step-By-Step Instructions

Oreo cookies in food processor before being crushed.

Step 1: Prepare the crust: Add the Oreos to a food processor and process until a very fine crumb.

Crushed Oreos with butter and espresso powder in food processor.

Step 2: Add in the butter, espresso powder and sea salt and process until fully combined.

Springform pan with Oreo cookie crust pressed into it.

Step 3: Transfer the mixture to a 9 inch springform pan (a 9x9inch baking pan or deep dish pie pan can work.) Press the crust into the bottom of the pan, a little bit may come up the sides. Don’t press the mixture too hard or it will become rock solid when frozen and hard to work with. Just press until it seems even. Place in the freezer.

Whipping cream whipped to stiff peaks in mixing bowl.

Step 4: Make the Oreo ice cream filling: Using a standing or hand mixer, mix the whipping cream on medium-high until stiff peaks begin to form. This will take several minutes.

Condensed milk, sour cream and vanilla mixed into whipped cream.

Step 5: When stiff peaks begin to form, add in the condensed milk, sour cream, and vanilla (I like to add a sprinkle of espresso powder here as well, but optional). Mix on low speed, or fold in just until combined.

Oreos folded into no-churn ice cream mixture.

Step 6: Crush the Oreos well, you want a good mix of chunks and also very small crumbs for best results. Fold them into the cream mixture very gently.

Step 5: Transfer the mixture to the prepared pie crust and spread in an even layer.

Whipped cream covered ice cream pie in pan.

Step 6: Whipped cream topping: Freeze for about 1 hour before making the whipped cream topping. When the pie has set a bit, beat the whipped cream ingredients together until stiff peaks form. Spread over top of the Oreo ice cream layer evenly. Freeze for at least 6-8 hours before serving, I usually freeze overnight. Before serving, sprinkle more crushed Oreos over top of the pie.

Ice cream pie on cake plate with whipped cream layer and crushed chocolate cookies on top.

Recipe Tips

To prevent icicles: mix the condensed milk into the whipped cream on low speed and only mix until combined or you can fold it in to be even more gentle. Another option is to add a splash of alcohol like bourbon or amaretto that acts as a bit of an anti-freeze for any water that may be in the mixture.

Don’t press the Oreo cookie crumbs too much or when the crust freezes, it will become solid and hard to cut through. Just press enough so that you have an even, uniform crust layer.

Make sure you get sweetened condensed milk and not evaporated milk. They are in the same section of the baking aisle but are two very different ingredients and the evaporated milk will NOT work.

For best results when serving, slice the pie straight from the freezer and then allow the pieces to sit out for about 10-15 minutes before digging in. This is definitely hard, but allowing the ice cream layer to soften up a touch makes it the perfect creamy ice cream texture.

Storage

Store this frozen Oreo pie in an airtight freezer-safe container for up to 2 months. I typically wrap the top of my springform pan very tight with plastic wrap and then do a layer of foil over top as I don’t have a way to seal that pan. Do not store in the refrigerator!

Let the pie sit out of the freezer for about 10-15 minutes before serving to allow it to soften a bit.