Easy Eggless Ice Cream Pie

Easy Eggless Candy Ice Cream Pie with in a pie plate

This Easy Eggless Candy Ice Cream Pie is the perfect summer treat! Its creamy vanilla filling packed with chopped chocolate candy bars and the crispy crust will become a family favorite dessert for sure.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 8

Chilling time 4

Total Time 4 28

Servings slices

Calories 388kcal

Author Oriana Romero

Equipment

Ingredients

Crust:

12 (120 - 140 gr) sugar cones
8 tablespoons (115 g) unsalted butter, melted
3 tablespoons (36 g) granulated sugar

Filling:

4 cups (536 gr) vanilla ice cream (homemade or store-bought)
2 cups chopped chocolate candy bars ( I used Butterfinger, Crunch, and Baby Ruth Fun Size Bars)

Toppings:

More chopped candy bars
Whipped cream (optional)
Chocolate and/or caramel syrup (optional)

Instructions

Crust:

Adjust oven rack to middle position and heat oven to 350º F (180º C).
Place sugar cones in a food processor and process until fine crumbs.
Transfer crumbs to a bowl. Add melted butter and sugar; stir until crumbs are moistened.
Press crumbs mixture into a 9-inch pie plate or tart, covering the bottom and sides.
Bake crust for 6-8 minutes. Let the crust cool completely on a wired rack.

Filling:

Dice the candy bars and set aside.
Prepare the ice cream:
• For Store-bought Ice Cream:
- Scoop ice cream into a bowl and work with a spatula to soften or place it on the counter to thaw until slightly softened.
- Add chopped candy bars; mix until well combined.
• For Homemade Ice Cream:
- Follow the instruction in this recipe to make eggless vanilla ice cream from scratch.
- Freeze the eggless vanilla ice cream (without the chocolate candy bars) for 2 hours.
- Then swirl in chopped candy bars; mix until well combined.

Assemble:

Spread the ice cream mixture into the crust evenly.
Place a plastic wrap directly on the surface of the ice cream and freeze until solid, at least 4 hours; better overnight.

Garnish the Pie:

When ready to serve, remove the pie from the plate and place it on a serving platter.
Top with crushed sugar cones and more diced candy bars. You can also drizzle with chocolate and/or salted caramel syrup and top with whipped cream, if desired
Cut into wedges and serve right away.

Notes

Store: Place plastic wrap directly on the surface of the ice cream and freeze for up to 1 week.

Make-Ahead: This ice cream pie is the perfect make-ahead dessert. Make this a day ahead of time and let it chill in the refrigerator overnight.

Ice Cream: You can use homemade or store-bought ice cream. If you decided to make your own ice cream check out my recipe here.

Crust: The crust can be made ahead of time. You just need to wrap it with plastic wrap and freeze for up to 1 month. You can also use a store-bought crust to save time if you prefer.

Mold: You can use an 8- or 9-inch tart mold (with removable bottom), pie plate, or a springform pan.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used. Always check the product packaging for the most current allergens information.

Nutrition