Cherry Chocolate Chip Ice Cream Pie

This post may contain affiliate sales links. Please read my disclosure policy.

This cherry chocolate chip ice cream pie has a creamy cherry no-churn ice cream filling with mini chocolate chips and cherry chunks! It’s all set in an Oreo crust and topped with fluffy whipped cream. The perfect refreshing summer treat!

Why You’ll Love This Cherry Chocolate Chip Ice Cream Pie

  • An irresistible flavor combination. You really can’t go wrong with chocolate and cherries. The cherry flavor is bright and refreshing next to the slight bitterness of the chocolate – one of my favorite flavor combos.
  • Texture. The smooth, creamy ice cream filling for this pie is so good! The chunks of cherry and smattering of mini chocolate chips add a little extra texture to keep things interesting.
  • No bake. I love a good no bake dessert, especially in the warmer months. You won’t have to worry about staying close to the oven or overheating your kitchen. Just assemble the pie and let it chill in the freezer.
  • No special equipment. It’s super easy to make this ice cream because there’s no ice cream maker involved. Just a little bit of mixing, whisking and folding!

Cherry and chocolate not quite your thing? I have a few other ice cream pies you have to try. Check out my Baileys Hot Chocolate Ice Cream Pie, my Chocolate Chip Cookie Dough Ice Cream Pie, or this Pumpkin Ice Cream Pie with Nutella.

A fork taking a bite out of a slice of cherry chocolate ice cream pie.

What You’ll Need

Gather your ingredients! Here’s what you’ll need to make this cherry ice cream pie. Don’t forget to scroll to the recipe card below for precise measurements.

Ingredients for cherry chocolate ice cream pie.

Crust

  • Oreos – If you’d like to use graham crackers instead, you can. Just add a bit of sugar and a little extra butter to the mix to hold the crust together.
  • Butter – You can use salted or unsalted butter. The choice is yours.

Filling

  • Sweetened condensed milk – Don’t confuse this with evaporated milk. They aren’t the same and won’t give the same result.
  • Maraschino cherry juice – Just spoon the juice out of a jar of maraschino cherries. You’ll use the actual cherries later on.
  • Heavy whipping cream – The heavy cream must be cold. If it is too warm, it won’t whip up and hold volume properly.
  • Maraschino cherries – If you’d like to use fresh pitted cherries instead, you can, but I really love the maraschino cherries.
  • Mini chocolate chips – Standard chocolate chips will also work but I like the mini ones better here. They add the perfect “crunch” without being too big and too much.

Whipped Cream Topping

  • Heavy whipping cream – Start with cold heavy cream. If it is too warm, it won’t whip up and hold volume properly.
  • Powdered sugar – The powdered sugar works to sweeten the whipped cream and also to stabilize it.
  • Vanilla extract

How To Make Cherry Ice Cream Pie

Ready to start cooking? Here’s a quick look at how to make this phenomenal ice cream pie. Be sure to scroll to the recipe card below for more thorough instructions.

  • Make the crust. Blend the Oreos in a food processor to make crumbs and then combine the crumbs with the butter. Press the mixture into the bottom and up the sides of a greased 9 or 10-inch pie pan.
  • Chill the crust. Chill the crust in the freezer while you make the filling.
  • Make the filling. Mix together the sweetened condensed milk and cherry juice. In a separate bowl, whip the heavy cream until stiff peaks form, and then fold the whipped cream into the sweetened condensed milk mixture.
  • Add mix-ins. Fold in the chocolate chips and chopped cherries
  • Chill. Pour the filling into the crust and freeze for 4-6 hours.
  • Make the whipped cream topping. Beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  • Decorate. Pipe the whipped cream around the border of the pie and garnish with additional cherries and mini chocolate chips.
  • Freeze. Freeze until ready to serve.
Overhead image of cherry chocolate ice cream pie.

Tips and Variations

  • Grease the pie pan. To ensure easy slicing and serving, grease the pie pan with non-stick spray before pressing the crust into it.
  • Cold whipped cream. The heavy cream for the ice cream filling and the whipped cream topping must be cold. If it is too warm, it won’t whip up and hold volume properly and you’ll find yourself with an overly dense, icy filling and a runny whipped cream topping.
  • Fold gently. When folding the whipped cream into the sweetened condensed milk mixture and then again when folding the chocolate chips into the ice cream, be gentle. You don’t want to knock the volume out of the whipped cream.
  • Consider a graham cracker crust. I used an Oreo crust here but a graham cracker crust would be just as delightful. Check out my recipe for Strawberry Dulce De Leche Ice Cream Pie to see how to make one.
  • Chocolate whipped cream. Instead of vanilla whipped cream, consider making a Chocolate Whipped Cream instead.
  • Chocolate sauce. This cherry chocolate chip ice cream pie is pretty divine on its own but it’s also fun to serve it with a drizzle of Homemade Hot Fudge Sauce.
A slice of cherry chocolate ice cream pie on a plate.

How to Store Ice Cream Pie

Allow the pie to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap and storing it in the freezer. It will stay good for up to 2 weeks.

More Ice Cream Desserts

I’m an ice cream nut and, as the weather warms up, I love making ice cream-themed desserts. Here are a few of my other favorites. Give them a try and let me know what you think!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A slice of cherry chocolate ice cream pie on a plate.
Recipe

Cherry Chocolate Chip Ice Cream Pie

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 Slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This cherry chocolate chip ice cream pie has a creamy cherry no-churn ice cream filling with mini chocolate chips and cherry chunks! It’s all set in an Oreo crust and topped with fluffy whipped cream. The perfect refreshing summer treat!


Ingredients

Crust

  • 24 Oreos (2 cups | 268g Oreo crumbs)
  • 4 tbsp (56g) butter, melted (salted or unsalted is fine)

Filling

  • 1 cup (240ml) sweetened condensed milk
  • ¼ cup maraschino cherry juice
  • 1 1/2 cups (300ml) heavy whipping cream, cold
  • 1/2 cup chopped maraschino cherries
  • 1/2 cup (85g) mini chocolate chips

Whipped Cream

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • Additional mini chocolate chips
  • Additional maraschino cherries

Instructions

Make the crust

  1. To make the crust, add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
  2. Add the Oreo crumbs to a bowl and combined with the melted butter.
  3. Pour the mixture into a deep dish 9- inch pie pan or 10-inch pie pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
  4. Put the crust in the freezer while you make the filling.

Make the filling

  1. Combine the sweetened condensed milk and cherry juice in a large bowl. Set aside.
  2. Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.
  3. Gently fold the whipped cream into the sweetened condensed milk mixture in two parts.
  4. Add the chopped cherries and mini chocolate chips and gently fold until evenly dispersed.
  5. Pour the ice cream into the prepared crust and freeze at least 4-6 hours or overnight.

Finish it off

  1. To make the whipped cream topping, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  2. Pipe the whipped cream around the border of the pie. I used Atecip tip 844. Garnish with additional cherries and mini chocolate chips, if desired.
  3. Store the pie well covered in the freezer until ready to serve. Best if eaten within 2 weeks.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 225
  • Sugar: 18.3 g
  • Sodium: 94.4 mg
  • Fat: 14.1 g
  • Carbohydrates: 23.5 g
  • Protein: 2.4 g
  • Cholesterol: 25.5 mg

Categories

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29