This is a sponsored post written by me on behalf of Jewel-Osco. All opinions are 100% mine.
This easy Ice Cream Pie recipe is made with layers of Open Nature® Scandal-less Cookie Dough and Chocolate Caramel Light Ice Cream with chocolate fudge sauce and it’s topped with nuts, waffle cone chunks, and chocolate chips. It’s similar to an ice cream sundae but it can be prepared in advance and it’s easier to serve!
Ice Cream Pie was a special summertime treat when I was a kid. My father has a major sweet tooth and ice cream is one of his go-to desserts. Growing up we would get ice cream pies from a local shop in Maine, but now that I am in Chicago I like to make ice cream pie at home. Today I am sharing my super easy ice cream pie recipe!
I chose to use Open Nature® Scandal-less Light Ice Cream low-calorie light ice cream. I love this brand because it is a low calorie, low fat, high-protein, “better for you” ice cream option. I especially like it since I am making a point to add extra calcium and protein to my diet because I am pregnant. A scoop or two of ice cream, or a slice of ice cream pie, is a nighttime treat that helps me reach my calcium goal for the day.
Open Nature Scandal-less Light Ice Cream comes in a wide range of flavors. I used Cookie Dough and Chocolate Caramel but they have many other flavors like Sea Salt Caramel, Mint Chip, Peanut Butter Cup, Cookies & Cream, Birthday Cake, and Cookie Butter. The brand also makes a variety of non-dairy desserts that are alternatives to traditional ice cream including sorbet, almond milk, cashew milk, oat milk, and coconut milk options. All of the Open Nature ice cream and non-dairy desserts feature a clean ingredient deck, without artificial colors or flavors, at affordable prices.
Open Nature is exclusively available at Jewel-Osco in my local area and at the Albertsons Companies family of stores including Albertsons, Safeway, ACME Markets, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb, and Vons.
Each pint has between 240 and 370 calories total. Plus, Open Nature Scandal-less Light Ice Cream has between 60%-80% less calories and 40%-50% less fat than regular ice cream. It’s a guilt-free indulgence!
I am usually not a chocolate ice cream lover. My go-to is always an ice cream with a vanilla base with chocolate, candy, cookies, or caramel in it. Open Nature’s Chocolate Caramel is the perfect marriage of chocolate and caramel – it’s the first chocolate ice cream that I have loved. The Chocolate Caramel pairs very well with the Cookie Dough. Feel free to use this flavor combination when you make an ice cream pie – or you can get creative and mix and match your favorite flavors. I think that Peanut Butter Cup and Cookies & Cream would be another tasty pairing.
Easy Ice Cream Pie Recipe:
The key to making an ice cream pie is to let each layer freeze again before you add another layer. This will make your pie prettier since the layers will stay separate. The active preparation time is only about 20 minutes, but when you add in letting the layers freeze, it takes about 90 minutes to prepare the ice cream pie.
Easy Ice Cream Pie
This easy Ice Cream Pie recipe is made with two layers of ice cream separated with chocolate fudge sauce and it’s topped with nuts, waffle cone chunks, and chocolate chips. It’s similar to an ice cream sundae but it can be prepared in advance and it’s easier to serve!
- 2 pints of Open Nature Scandal-less Light Ice Cream
- 1 Chocolate Cookie Pie Crust
- about 1/3 cup Hot Fudge Sauce or Caramel Sauce
- 2 Waffle Cones broken into pieces
- 2-3 tablespoons Chopped Nuts
- 2-3 tablespoons Chocolate Chip
Start by deciding which flavor of ice cream you want on the bottom layer, then take that flavor out of the fridge and let it soften to the point where it is easy to work with.
Use the full pint of ice cream to create a layer of ice cream in the bottom of the pie crust. Then place the pie in the fridge so that the ice cream can harden up again. This will take about 20 minutes.
The next layer will be chocolate fudge or caramel – depending on your preference. I recommend warming the sauce in the microwave for just about 15-20 seconds, until it is slightly warmer than room temperature. You want it to be easy to spread, but not hot enough to melt the ice cream. Spread a layer of the chocolate fudge or caramel sauce over the ice cream.
Return the pie to the freezer for another 20 minutes. After about 10 minutes, remove the second pint of ice cream from the freezer and let it soften a bit. Then remove the pie from the freezer and spread a layer the ice cream onto the pie, using the full pint of ice cream.
Return to the freezer until you are ready to serve the ice cream pie. Just before serving, garnish with chocolate chips, nuts, and broken up waffle cone pieces.