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Golden Oreo Ice Cream Pie

Golden Oreo ice cream pie with a buttery, no-bake Golden Oreo crust and a smooth vanilla ice cream layer. Topped with whipped cream, a caramel drizzle, and extra crushed Golden Oreos for a pretty, sliceable frozen dessert.
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Prep Time 20 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Golden Oreos
  • 24 Golden Oreos Crushed for crust and topping; plus extra for sprinkling.
Unsalted butter
  • 6 tbsp unsalted butter Melted.
Vanilla bean ice cream
  • 1 qt vanilla bean ice cream Softened.
Whipped cream or whipped topping
  • 1.5 cup whipped cream or whipped topping For topping.
Caramel sauce
  • 0.5 cup caramel sauce For decorative drizzle.
Crushed Golden Oreos and sprinkles
  • 1 crushed Golden Oreos and sprinkles For topping.

Method
 

Make the crust
  1. Combine crushed Golden Oreos and melted unsalted butter, then mix until the crumbs look evenly coated. Press the mixture firmly into a 9-inch pie dish, covering the bottom and up the sides.
  2. Freeze the crust for 15 minutes to set. You should see the crust hold its shape when gently tapped.
Assemble and freeze
  1. Spread the softened vanilla bean ice cream over the crust in an even layer and smooth the top for a flat surface.
  2. Freeze the pie for 4 hours until completely firm. The edges should look set and the center should slice cleanly.
Top and finish
  1. Top the frozen pie with whipped cream or whipped topping and drizzle caramel sauce decoratively over the surface. Add a final visual flourish with swirls or lines of caramel.
  2. Scatter crushed Golden Oreos and sprinkles over the top for a crunchy, speckled finish.
  3. Return the pie to the freezer until serving, then let it sit for 5 minutes before slicing. The ice cream should soften slightly so each wedge cuts without crumbling.

Notes

Pro tip: soften the vanilla ice cream just enough to spread—if it melts too much, the crust can get patchy. Store covered in the freezer for up to 3 months. For a lighter option, use whipped topping labeled “reduced fat” and a lower-sugar caramel sauce.