8 Amazing Ice Cream Pies

Ice cream pies make ideal desserts for big holiday dinners, because you can make them days in advance and just haul them out of the freezer right before serving. Plus, they’re easy to make. This nutty, chocolate confection is a surefire crowd-pleaser.

Recipe: Toasted Almond Choco Toffee Ice Cream Pie

Ice cream pies make ideal desserts for big holiday dinners, because you can make them days in advance and just haul them out of the freezer right before serving. Plus, they’re easy to make.

Recipe: Candied Orange Walnut Ice Cream Pie

Making this crowd-pleaser couldn’t be easier—just stir together seasoned pumpkin pie filling and ice cream and spoon into a gingersnap crumb crust.

Recipe: Pumpkin Ice Cream Gingersnap Pie

A cheesecake pan was used to make this pie, but you can use a 9-in. pie pan and sprinkle the almonds on top.

Recipe: Apricot Almond Swirl

The high sugar content of jams and preserves keeps the fruit from freezing rock-hard in this yummy treat.

Recipe: Strawberry Frozen Yogurt with Balsamic Syrup

Add the whipped cream to this delectable pie just before serving; the freezer is not kind to it.

Recipe: Malted Milk Ball

Kulfi, a dense, almost chewy Indian ice cream, inspired this pie. Opt for pistachios in the shell for greener color.

Recipe: Pistachio Cardamom

Make mini tarts, or, if you want to make one big pie, use a 9-in. cheesecake pan.

Recipe: Summer Fruit Minis

Cookie Crust

Preheat oven to 325. In a food processor, grind 7 oz. hard, crunchy cookies into fine crumbs. Drizzle in 6 tbsp. melted butter and whirl until crumbs start to come together. Press crumb mixture firmly over bottom (not sides) of pan called for by recipe. Bake until crust is set, about 10 minutes. Let cool completely.

Note: If cookies are really buttery, start with 2 tbsp. butter and add only enough extra butter to make crumbs cling together.

Buttery Pie Pastry

Whirl together 1 cup flour, 2 tbsp. powdered sugar, and 1/4 tsp. sald in a food processor. Cut 1/2 cup cold unsalted butter into cubes. Drop into bowl and pulse until mixture looks like large cracker crumbs and flour. Whirl in 1 lightly beaten egg yolk and 1 to 2 tbsp. ice water, pulsing just until mixture comes together in a shaggy ball but you can still see bits of butter. Divide into disks (one for each pan you will use), wrap in plastic wrap and chill at least 30 minutes and up to 2 days.

1. Make a crust: Our shortbread crust has just 5 ingredients; the cookie crust, just 2.

2. Stir ice cream until smooth: Add fun ingredients using a stand mixer and paddle attachment, or a bowl and a wooden spoon.

3. Spoon into crust and freeze: Once frozen, it'll keep for 4 days, double wrapped in plastic wrap.