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Golden Oreo Ice Cream Pie

Golden Oreo ice cream pie with a buttery Golden Oreo crust and smooth vanilla ice cream, no-bake and freezer-set for clean slicing. Topped with whipped cream, caramel drizzle, and crunchy Golden Oreo crumbs for a pretty frozen dessert.
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Prep Time 20 minutes
freezing 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreos
  • 24 Golden Oreos crushed for the crust; also use extra crumbs and sprinkles for topping
unsalted butter
  • 6 tbsp unsalted butter melted
vanilla bean ice cream
  • 1 quart vanilla bean ice cream softened
whipped cream or whipped topping
  • 1.5 cup whipped cream or whipped topping
caramel sauce
  • 0.5 cup caramel sauce

Equipment

  • 1 9-inch pie dish

Method
 

Make the Golden Oreo crust
  1. Combine crushed Golden Oreos and melted butter, then press the mixture firmly into a 9-inch pie dish to cover the bottom and up the sides. Make the crust compact and smooth around the edges (no gaps).
  2. Freeze the crust for 15 minutes, until it feels set and holds its shape when touched lightly. Visual cue: the crust looks matte and firm.
Freeze the ice cream layer
  1. Spread the softened vanilla bean ice cream over the crust in an even layer and smooth the top with a flat surface for a level finish. Visual cue: the ice cream layer covers the crust completely.
  2. Freeze for 4 hours, until completely firm. Visual cue: the center cannot be dented and the edges look solid.
Top and chill
  1. Top with whipped cream and drizzle caramel sauce decoratively over the surface. Visual cue: a white cream layer with caramel ribbons.
  2. Scatter crushed Golden Oreos and sprinkles over the top, lightly covering the whipped cream without burying it. Visual cue: visible golden crumb specks across the surface.
  3. Return the pie to the freezer until serving, then let it sit for 5 minutes before slicing. Visual cue: after resting, the center cuts cleanly without crumbling.

Notes

Pro tip: soften the vanilla ice cream just enough to spread (about the consistency of thick pudding) so the layer is smooth and not streaky. Store covered in the freezer up to 1 week. Freeze notes: suitable to freeze for up to 1 month. Dietary swap: for a lighter option, use reduced-fat whipped topping and choose a lower-sugar caramel sauce.