Easy Ice Cream Pie

Recipe by Rossi Anastopoulo
10 Reviews 4.7 out of 5 stars

For those days when you can’t be bothered to turn on an oven (or even spend much time in the kitchen), this pie is the answer. Based on a simple, foolproof method for making no-churn ice cream, all it requires is beating together heavy cream and a can of sweetened condensed milk, then scraping into a graham cracker crust and freezing until firm. When it comes to such an easy pie, the hardest part might just be the waiting until it’s ready to eat.

Prep
10 mins
Total
6 hrs 10 mins
Yield
one 9" pie
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Easy Ice Cream Pie - select to zoom
Easy Ice Cream Pie - select to zoom
Easy Ice Cream Pie - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. To make the crust: In a medium-sized mixing bowl, mix the crumbs, sugar, and butter until thoroughly combined. 

  2. Using your fingers, press the mixture into the bottom of a lightly greased 9" springform pan or 9" pie pan. Chill in the refrigerator while you make the filling. 

  3. To make the filling: In a stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk, vanilla extract, and salt on medium speed until stiff peaks form. 

  4. Scrape the filling into the prepared crust.

  5. Freeze until firm, approximately 6 hours. 

  6. To serve, let the pie thaw at room temperature for around 5 to 10 minutes before slicing.

  7. Freeze leftover pie, wrapped in plastic, for up to one week.

Tips from our Bakers

  • Want to add some chocolate to this vanilla pie? Substitute chocolate graham crackers for regular in the crust.

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