Description

This Cherry Chocolate Chip Ice Cream Pie is a delightful no-bake dessert perfect for summer or any time you crave a cool treat. Featuring a rich chocolate cookie crumb crust filled with cherry ice cream mixed with mini chocolate chips, and topped with whipped cream, chocolate syrup, and cherries, this pie is easy to prepare and sure to impress your guests.

Ingredients

Scale

For the crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
1/3 cup unsalted butter, melted

For the filling:

1 1/2 quarts cherry ice cream or cherry vanilla ice cream, slightly softened
3/4 cup mini chocolate chips

For the topping:

1 cup whipped topping (like Cool Whip)
1/4 cup chocolate syrup or hot fudge sauce
1/4 cup maraschino cherries or fresh cherries
2 tablespoons mini chocolate chips (for garnish)

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Instructions

Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. Freeze the crust for 15–20 minutes to set.
Make the filling: In a large bowl, fold the softened cherry ice cream together with the mini chocolate chips until evenly combined. Spread this mixture evenly into the frozen crust, smoothing the top with a spatula. Cover tightly with plastic wrap to protect and freeze for at least 4 hours or until firm.
Add the toppings and serve: Before serving, evenly spread the whipped topping over the ice cream filling. Drizzle with chocolate syrup or hot fudge sauce, sprinkle with extra mini chocolate chips, and scatter cherries on top for garnish. Using a warm knife, slice the pie to ensure clean cuts and serve immediately.

Notes

You can use homemade or store-bought cherry ice cream depending on your preference.
For added texture and flavor, sprinkle crushed chocolate cookies or chopped nuts over the top before serving.
This pie can be made up to 3 days ahead and stored tightly covered in the freezer for convenience.