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Cherry-Chocolate Ice Cream Pie

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  • Prep 30 min
  • Total 2 hr 40 min
  • Servings 8
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“Bake” your own ice cream pie, with an easy chocolate crust layered in fudge and vanilla ice cream. The fruit sauce is the cherry on top—literally.
Updated Apr 5, 2016
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  • 15 Oreo chocolate creme sandwich cookies, crumbled
  • 1/4 cup butter or margarine, melted
  • 3/4 cup hot fudge topping (room temperature)
  • 1 quart (4 cups) vanilla ice cream, softened
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 tablespoons frozen cranberry juice cocktail concentrate
  • 2 cups fresh or frozen dark sweet cherries, halved, pitted
  • 1 tablespoon cherry-flavored liqueur, if desired


  • 1
    Heat oven to 375°F. In food processor, place crumbled cookies. Cover; process 10 to 15 seconds or until finely crushed. Add melted butter. Cover; process 5 to 10 seconds or until mixed. Press in bottom and up side of ungreased 9-inch pie plate. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  • 2
    Stir hot fudge topping until smooth. Carefully spread over bottom of crust. Freeze 30 minutes. Spread ice cream over hot fudge topping. Cover; freeze at least 1 hour until firm.
  • 3
    Meanwhile, in 2-quart saucepan, mix sugar, cornstarch, water and frozen juice concentrate. Heat to boiling over medium heat, stirring occasionally. Stir in cherries; reduce heat. Simmer 5 minutes. Stir in liqueur. Cool completely, about 30 minutes. Let pie stand 10 minutes before cutting. Serve sauce over slices of frozen pie.

Tips from the Betty Crocker Kitchens

  • tip 1
    Experiment with different variations of chocolate, vanilla or cherry ice creams in this pie.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
1 1/2g
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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