This Easy Eggless 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. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Ice Cream Pie Recipe Highlights
This Easy Eggless Ice Cream Pie recipe is a 100% indulgent and irresistible dessert that’s sure to wow. A real summer celebration!
Why do I love it so much? Well, it is super easy to make and requires only a few simple ingredients. Plus…it’s a great make-ahead dessert.
Its creamy vanilla filling is packed with our favorite candy bars and the crispy crust will make everyone ask for seconds. You will love the candy pieces in every bite!
So, are you ready for this? Because you’re only a few ingredients away from making an impressive dessert. Let’s get started!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Ingredients Notes & Substitutions
- Sugar cones: I used the sugar ice cream cones to make the crust and it might be my favorite crust ever! Of course, if you are short of time you can use a store-bought crust. You can also use a Graham Cracker crust or an Oreo crust.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla Ice cream: You can use homemade or store-bought ice cream. If using store-bought, make sure is egg-free. Check out my recipe to make eggless ice cream at home.
- Candy Chocolate Bars: I used chopped Butterfinger, Crunch, and Baby Ruth Fun Size bars. You can use any chocolate candy bars of your preference.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the 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.
2 – Make the Filling
- Dice the chocolate candy bars and set them aside.
- Then swirl in chopped candy bars into the ice cream; mix until well combined.
3 – Assemble the Pie
- Spread the ice cream mixture into the crust evenly.
4 – Freeze
- Freeze until solid, at least 4 hours; better overnight.
5 – Decorate
- 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, then drizzle with chocolate and/or salted caramel syrup, if desired.
- Cut into wedges and serve right away.
Recipe Tips
If you are short on time, use a store-bought cookie/cracker crust.
Make this a day ahead of time and let it chill in the refrigerator overnight.
I like to make 2 at a time and freeze one. That way it will be ready to enjoy any day I choose. It will stay good in the freezer for at least a month. Let it thaw for a few hours in the refrigerator before serving.
You can use an 8- or 9-inch tart mold (with removable bottom), pie plate, or a springform pan.
Frequently Asked Questions
Absolutely! You can use any ice cream flavor you want.
Yes! You can add whipped cream or eggless meringue.
Yes, you can! My favorite fruits are chopped strawberries and peaches.
Storing
Place plastic wrap directly on the surface of the ice cream and freeze for up to 1 week.
PRO TIP: A secret to keeping the pie neat is to use a hot knife for slicing each serving. Dip the blade in a glass of very hot water, then wipe it off before slicing it into the pie. Repeat before cutting each new slice.
More Eggless Summer Recipes You’ll Love!
- Homemade Eggless Strawberry Bundt Cake
- Best No-Bake Strawberry Cheesecake
- How to Make Eggless Ice Cream
- Easy 3-Ingredient Key Lime Popsicles
- Easy Eggless Key Lime Pie
Easy Eggless Ice Cream Pie
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.
Nutrition
Originally posted in June 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
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