Ice Cream Sundae Icebox Pie
Y’all know I don’t get too attached to “foodie” holidays, but I’ll make an exception for National Ice Cream Day, which happens to be this Sunday. To celebrate the occasion this year, I made a dessert that puts a twist on two classic treats: an Ice Cream Sundae Icebox Pie.
Icebox pies are a classic, easy summer dessert, especially down here in the South. There are endless possibilities, so you can get really creative with ingredients and flavors. I’ve been really inspired by no-bake desserts this year, maybe because they’re the best way to beat the heat.
The base for this icebox pie is no-churn ice cream, which only requires two ingredients: heavy cream and sweetened condensed milk. Obviously it’s not the same as real ice cream, but it’s as close as you can get without having to to churn. It comes together super quickly, and you can make it just about any flavor you want. It’s a blank canvas for deliciousness.
Tips for Making a Delicious Ice Cream Sundae Icebox Pie
Keep everything as cold as possible! I always chill my bowl and beaters or whisk when I’m whipping cream. It helps it whip up faster, and gives it some stability. Keep your heavy cream in the fridge until you’re ready to whip it.
Add a splash of bourbon or vodka. It doesn’t take much, and you won’t really taste it! Alcohol doesn’t freeze, so adding a splash of bourbon, vodka, light rum, or even Irish cream to your base will help prevent the pie from freezing solid. It’ll keep it nice and creamy and smooth, while making sure it’s firm enough to slice and eat.
Get creative with your flavors and textures. For my pie, I used graham crackers for the crust. Try it with Oreos, Golden Oreos, Biscoff cookies, or even Girl Scout cookies.
Use your leftovers! This recipe makes way more ice cream filling than you’ll need for the icebox pie. You can use the rest to make your favorite flavor of no-churn ice cream. Add some crushed cookies, chopped nuts, sprinkles, or swirl in some Nutella, nut butter, or cookie butter, and you’ve got yourself a unique, delicious dessert. Or do whatever else you want with it, it’s your ice cream.
And look at that: you get two desserts out of one recipe!
Also, can we admire these adorable vintage pink plates for a minute?! My mom has a whole set of pink china that I love. I found a set of pink dessert plates at a local antique store and I couldn’t leave without them. Now keeping my eyes open for more vintage dishes everywhere I go.
How to Make Ice Cream Sundae Icebox Pie
To make this, you will need:
- Heavy cream
- Sweetened condensed milk
- Vanilla extract
- Splash of liquor (bourbon, vodka, light rum, or Irish cream)
- Graham crackers
- Butter
- Your favorite sundae toppings
- Mixing bowls
- Pie dish
- Electric hand mixer
First, make the crust. Crush your graham crackers (or cookies) into fine crumbs. Add the melted butter, and stir until it comes together. It’ll look like wet sand. Press the crust into your pie dish, making sure it goes up the sides. Put the crust in the freezer while you make the filling.
Make the filling. Whip the heavy cream until it reaches stiff peaks (but be very careful not to over-whip). Once it’s whipped, add the sweetened condensed milk, vanilla extract, and splash of liquor, and mix again until it’s smooth. I used about a tablespoon of bourbon.
At this point, you could divide the filling and add different flavors, like chocolate or berry or lemon or whatever you fancy. I kept mine plain vanilla, but next time I’m totally trying a swirl with different flavors.
Assemble and freeze. Pour the filling into the prepared pie crust. Cover and put it back in the freezer to set. It’ll take anywhere from 2-4 hours.
Decorate and serve! When the pie is set and you’re ready to serve, remove it from the freezer and uncover. Drizzle with hot fudge, caramel, peanut butter, cookie butter, or whatever sauce you like. Top with sprinkles, crushed nuts, cookie crumbs, whipped cream, cherries, and your favorite sundae toppings. Slice with a warm knife and enjoy!
Now, if that doesn’t make y’all want to celebrate National Ice Cream Day, then I don’t know what will! I hope you’ll try an Ice Cream Sundae Icebox Pie this weekend, or any time this summer, with whatever flavors you like. If you make one, I’d love to see your creation! Tag me in your pictures or Stories on Instagram @hellokaterobertson so I can see your pies.
If you enjoyed this recipe, you might also like:
- Strawberry Yum Yum
- Funfetti Blondies
- Blood Orange Bundt Cake
- Personal Peach Cobbler
- Edible Cookie Dough
- Cake Balls
Ice Cream Sundae Icebox Pie
Equipment
- Mixing bowls
- Electric hand mixer
- Pie dish
Ingredients
- 12 graham crackers
- 6 tbsp butter, melted
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk (1 can)
- 1 tbsp vanilla extract
- 1 tbsp bourbon or vodka
- Hot fudge, sprinkles, whipped cream, cherries, other preferred sundae toppings
Instructions
- Crush the graham crackers into fine crumbs. Add melted butter and stir to make a wet-sand-like mixture.
- Press the graham cracker mixture into the pie dish, letting some of it come up the sides. Freeze the crust while you make the filling.
- Whip the cream until it reaches stiff peaks. Add the sweetened condensed milk, vanilla extract, and bourbon/vodka and mix again.
- Pour the ice cream base into the prepared pie dish. You won't need all of it. Set the remaining mixture aside.
- Cover the pie and freeze until it is firm, but not solid.
- When the pie is set, remove from the freezer and uncover. Drizzle with hot fudge and add any other desired toppings.
- Slice and serve immediately.
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