This stunning strawberry ice cream pie is a perfect no-bake dessert for Summertime entertaining! An Oreo cookie base with a soft, creamy frozen strawberry filling.
An indulgent, refreshing dessert that keeps very well in the freezer until you’re ready! If you like strawberry ice cream, you have to give it a try.
I don’t know about you, but I cannot bear to turn the oven on right now. It’s far too warm. My air fryer has been in constant use, salads have been made almost every night and if we feel like dessert, it’s going to be ice cream or a bowl of classic Eton mess.
This strawberry ice cream pie is my new go-to easy Summer dessert. It can be made ahead of time and tucked away in the freezer until you’re ready to serve it. It’s also very easy!
With an Oreo cookie base and a creamy filling made from strawberry conserve (which you’ll need to make but it takes less than 10 minutes), strawberry ice cream, cream cheese and condensed milk, this recipe has a few steps but they are all very simple and fuss-free.
Interested in baking with strawberries instead? I also have recipes for easy strawberry galette and classic strawberry cobbler.
ingredient list
Scroll to the end of the post to find printable recipe card with ingredient amounts and detailed instructions. Please read the recipe notes before making the recipe!
- fresh strawberries, hulled and cut in half, or quarters if very large
- 50g caster sugar
- zest and juice of one lemon
- 1 teaspoon cornflour mixed with 1 tablespoon water, to thicken the strawberry compote
- 300g Oreo cookies (or other chocolate cookies.) I used raspberry and vanilla Oreos which worked really well. Plain Oreos would also be fine.
- 75g butter, melted
- 300ml strawberry ice cream. I used Carte Dāor
- 180g full fat cream cheese
- 1/2x397g can condensed milk
- 100g fresh strawberries, for decoration
how to make a strawberry ice cream pie
Step one – make the strawberry compote
To make the compote, place the strawberries, sugar, lemon zest and 3 tablespoons of water and bring to a simmer. Cook on a medium heat for about eight minutes, then stir in the cornflour and cook for a further two minutes, or until the compote has thickened slightly.
Remove from the heat and allow to cool down.
step two – make the crust
Place the cookies in a food processor and blitz until the cookies have turned into crumbs. Pour in the melted butter and process again until you have a damp mixture that sticks together easily.
Spoon the crust into a greased 23cm round deep pie dish. Using the back of a spoon or your hands, pat the crumb down tightly and evenly, making sure the crust comes up the sides of the dish. Place in the freezer for about 20 minutes or until firm.
step three – make the ice cream filling
Place the ice cream in a bowl and let it soften enough so it’s easy to whisk, but don’t let it become too soft. Add the cream cheese, condensed milk, the cooled strawberry compote and lemon juice. Whisk well until smooth.
Pour the strawberry filling into the pie dish. Cover the top with a double layer of cling film, then freeze for 8 hours or for up to five days.
what kind of dish should i use?
You’ll need a 23cm round DEEP pie dish for this recipe. A shallow tart tin will simply not do here. One of these American style deep pie dishes is perfect. Failing that, you could use a springform cake tin.
can i use a different cookie for the base?
Sure! You can swap the Oreos for bourbons or custard creams instead. Just bear in mind that if you use a cookie/biscuit that does not have a cream filling, you will need to add a little more butter so the base sticks together.
can I make an ice cream pie in advance?
You absolutely can. It’s actually one of the best desserts to make ahead of time – it will keep in the freezer for up to a week. Just make sure to cover the pie well so it doesn’t develop freezer burn. I wrap it up in a double layer of cling film/plastic wrap.
serving strawberry ice cream pie
There is something you must do when serving this ice cream pie – and it’s important! Remove the pie from the freezer about 30 minutes before attempting to slice it. If you try and cut it straight from the freezer, it will be ROCK hard.
You must allow it to soften up a little first. I also found using a warm, sharp knife really helped me cut nice neat slices of pie.
more desserts perfect for summertime
did you make this recipe?
I hope you enjoy it! Please let me know what you thought by leaving a comment below – and if you have any questions about the recipe, please reach out and ask. I always aim to answer all queries within 24 hours.
Strawberry Ice Cream Pie
This Strawberry ice cream pie is an easy no bake dessert perfect for a Summer barbecue or gathering! A chocolate cookie crust with a creamy strawberry ice cream filling.
Ingredients
- 250g fresh strawberries, hulled and cut in half
- 50g caster sugar
- zest and juice of one lemon
- 1 teaspoon cornflour mixed with 1 tablespoon water
- 300g Oreos (or other chocolate cookies)
- 75g butter, melted
- 300ml strawberry ice cream
- 180g full fat cream cheese
- 1/2x397g can condensed milk
- 100g fresh strawberries, for decoration
Instructions
- MAKE THE STRAWBERRY COMPOTE: In a large saucepan, bring the strawberries, sugar, lemon zest and 3 tablespoons of water to a simmer over a medium-high heat. Cook for 8 minutes, then stir in the cornflour and cook for a further two minutes. The mixture should have thickened slightly. Remove from the heat and leave to cool completely, then place in a blender or food processor and blitz until fairly smooth. It doesn't have to be a completely smooth puree - some chunks are nice for texture.
- MAKE THE CRUST: Place the cookies in a food processor and blitz to crumbs. Pour in the melted butter and process again until you have a mixture that sticks together easily. Spoon the crust into a greased 23cm round deep pie dish. Using the back of a spoon or your hands, pat the crumb down tightly and evenly, making sure it comes up the sides of the tin.. Place in the freezer for about 20 minutes.
- MAKE THE FILLING: Place the ice cream in a bowl and allow it to soften enough so it's easy to whisk, but don't let it become too soft. Add the cream cheese, condensed milk, the strawberry compote and the lemon juice. Whisk well until smooth.
- Pour the strawberry filling into the pie dish. Cover the top with a double layer of cling film, then freeze for 8 hours.
- Remove the pie from the freezer about 30 minutes before serving - it's very hard to cut without allowing it to soften first. Top with the strawberries and use a warm knife to slice the pie.
Notes
I know I've already said this, but it's important so it's worth repeating - remember to remove the pie from the freezer about 30 minutes before you intend to serve it and use a warm knife to slice it.
This is a great dessert to make ahead of time - it will keep for up to one week in the freezer (in theory!)
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 237mgCarbohydrates: 37gFiber: 2gSugar: 22gProtein: 4g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.