Ice Cream Pizza

A no-bake ice cream pizza with an Oreo cookie crust and an even layer that sets up in the freezer. Add whatever toppings you want and cut it just like a pizza. It’s an easy, budget-friendly alternative to ice cream cake.

Course Dessert

Cuisine American

Keyword easy summer dessert, frozen dessert recipe, ice cream cake alternative, ice cream pizza, no bake ice cream dessert, Oreo crust dessert

Prep Time 20

Chilling 3

Total Time 3 20

Servings

Calories 420kcal

Author Cathy Pollak

Equipment

springform pan 9-inch (23 cm) Allows clean release after freezing.
food processor For fine, even cookie crumbs.
measuring cups and spoons Accurate ingredient portions.
offset spatula or rubber spatular. For spreading softened ice cream evenly.

Ingredients

Oreo Crust:

24 regular sized Oreo cookies or other chocolate sandwich cookies
5 tbsps (70 g) unsalted butter melted

Ice Cream Layer:

4 cups (960 g) vanilla ice cream softened enough to spread

Toppings (optional):

½ cup (120 g) whipped topping (added to a piping bag)
¼ cup (45 g) mini chocolate chips
¼ cup (40 g) sprinkles
chopped cookies or candy pieces
Maraschino cherries
chocolate or caramel sauce

Instructions

Line a 9-inch (23 cm) springform pan with parchment paper, covering the bottom completely to make removal easier after freezing.
Add the chocolate sandwich cookies to a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again until the mixture is evenly moistened and holds together when pressed.
Transfer the crumb mixture to the prepared pan and press it firmly into an even layer across the bottom. Use the bottom of a glass or measuring cup to compact it well so the crust sets up solid and doesn’t crumble when sliced. Freeze for 10 to 15 minutes.
Let the ice cream sit at room temperature just until it softens enough to spread. It should be spreadable but not melted, which helps it refreeze smoothly without forming icy patches.
Spoon the softened ice cream over the chilled crust and spread it into an even layer, keeping it level from edge to center. Aim for about ¾ to 1 inch (2 to 2.5 cm) thick to keep a pizza-like look.
Cover and freeze for at least 2 to 3 hours, or until fully firm.
Once frozen solid, keep the ice cream in the pan and use a knife or offset spatula to lightly mark/draw a circle about ½ inch (1.25 cm) inside the edge. Carefully trim away/pick out that outer ring of ice cream while it is still in the pan to expose a clean border of cookie crust.
Release and remove the outer ring of the springform pan, then transfer the base to a serving surface.
Add toppings evenly over the surface, pressing lightly so they adhere to the frozen layer. Add a dollop of whipped topping and a marashchino cherry if you like. Drizzle with chocolate or caramel sauce if using.
Run a sharp knife under warm water, wipe it dry, and cut into wedges. Clean and warm the blade between cuts for smoother slices. Serve immediately while firm.

Notes

Use 4 cups (960 ml) of ice cream for a thinner layer (this is the amount that makes it look "pizza like" or up to 6 cups (1440 ml) for a slightly thicker version.
Softening the ice cream just enough to spread helps it refreeze smoothly instead of turning icy.
Trimming the edge while the ice cream is still in the pan keeps the crust intact and creates the defined looking, "pizza crust" border.
Pressing the crust firmly is key to preventing crumbling when slicing.
For clean looking slices, always use a warm knife and wipe it between each cut.
This dessert is best served immediately after slicing to maintain its pizza look.

If you’re making this Ice Cream Pizza, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition