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Cherry Chocolate Chip Ice Cream Pie Recipe

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4.3 from 67 reviews

  • Author: Ava
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Description

This Cherry Chocolate Chip Ice Cream Pie is a delightful no-bake dessert featuring a crunchy Oreo crust filled with a creamy cherry-flavored ice cream mixture studded with mini chocolate chips and chopped maraschino cherries, topped with homemade whipped cream and garnished with extra cherries and chocolate chips. Perfect for a summer treat or special occasion, this pie requires freezing time but minimal hands-on effort.

Ingredients

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 for garnish
  • Additional maraschino cherries for garnish

Instructions

  1. Make the crust: Add the Oreos to a food processor or blender and grind into fine crumbs without removing the fillings. Combine the Oreo crumbs with melted butter in a bowl. Press this mixture evenly into the bottom and up the sides of a greased 9- or 10-inch deep dish pie pan. Place the crust in the freezer to firm up while preparing the filling.
  2. Make the filling: In a large bowl, combine the sweetened condensed milk and maraschino cherry juice. In a separate large bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk mixture in two parts. Fold in the chopped maraschino cherries and mini chocolate chips until evenly distributed.
  3. Assemble and freeze: Pour the ice cream mixture into the prepared Oreo crust, smoothing the top. Freeze the pie for at least 4 to 6 hours, preferably overnight, until fully set.
  4. Prepare the whipped cream topping: In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Pipe the whipped cream around the border of the frozen pie using a piping tip of choice (Ateco tip 844 suggested). Garnish with additional mini chocolate chips and maraschino cherries.
  5. Storage and serving: Store the pie covered well in the freezer. For best quality, consume within 2 weeks. Let the pie thaw slightly before serving for easier slicing.

Notes

  • The Oreo crust can be pressed up the sides of the pie pan to create a sturdy shell that holds the filling well.
  • Freezing the pie for at least 4 to 6 hours or overnight ensures it is fully set and sliceable.
  • Use cold heavy cream for whipping to achieve best volume and texture.
  • You can substitute maraschino cherries with fresh cherries if preferred, but adjusting sweetened condensed milk amount may be necessary.
  • For easier slicing, allow the pie to sit at room temperature for 5-10 minutes before serving.
  • Stores well in the freezer, but avoid refreezing after thawing to maintain texture.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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