Name: Ice Cream Pie Recipe: A Guilt-Free Dessert That Is Still Indulgent
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 6 tablespoons butter (melted); 2 pints low-fat vanilla ice cream (softened); 1 cup frozen whipped topping (thawed); 1/2 cup semisweet chocolate chips

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It can be tricky to strike a balance between health and indulgence when it comes to desserts.

Most of the time, you have to choose one or the other.

But what if there was a way to have your cake (or in this case, pie) and eat it too?

Introducing the ice cream pie: a dessert that is both light and decadent and, best of all, guilt-free.

This recipe uses a few simple ingredients to create a dessert that will satisfy your sweet tooth.

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 pints of low-fat vanilla ice cream, softened
1 cup frozen whipped topping, thawed
1/2 cup semisweet chocolate chips

Graham cracker crumbs: This is the main ingredient in the crust and what gives it the signature taste. Graham crackers are made with whole wheat flour, which is packed with fiber.

Sugar: You could use a sugar substitute to cut down on the calories even further, but I find that the small amount of sugar in this recipe doesn’t make a big enough difference to warrant using an artificial sweetener.

Butter: A little bit of butter goes a long way in this recipe. You could probably get away with using even less, but I like the flavor and texture that the butter adds.

Ice cream: I used low-fat vanilla ice cream, but you could use any flavor. If you’re watching your fat intake, opt for lower-fat ice cream.

Whipped topping: This is optional, but I like adding a little whipped topping on top of my pie for extra decadence.

Chocolate chips: These are also optional, but I love the taste of chocolate and ice cream together. You could omit these altogether if you’re watching your calorie intake.

Step by Step Instructions

Let’s start with the crust. Mix the graham cracker crumbs, sugar, and butter in a medium bowl.
Press the mixture into the bottom and sides of a 9-inch pie plate. Set the crust in the freezer while you prepare the filling.
Mix the softened ice cream and whipped topping in a large bowl until combined.
Pour the mixture into the frozen crust and spread it into an even layer. Sprinkle the chocolate chips over the top of the pie.
Place the pie in the freezer and freeze for at least 4 hours or overnight.
When you’re ready to serve, let the pie sit at room temperature for about 15 minutes to soften slightly. Slice and serve as desired.

This ice cream pie recipe is a great way to enjoy a guilt-free dessert that is still indulgent.

The crust is made with graham cracker crumbs, sugar, and butter, and the filling is a mix of softened ice cream and whipped topping.

Chocolate chips are sprinkled on top for a bit of sweetness and crunch.

The pie is best if frozen for at least 4 hours or overnight.

Let it sit at room temperature for about 15 minutes before slicing and serving.

Notes:

If you’re watching your calorie intake, you could use a sugar substitute in the crust and omit the chocolate chips.

If you’re not a fan of whipped topping, you could leave it off the pie altogether.

This pie is also great with a scoop of ice cream on top.

This recipe makes 8 servings.

Nutritional Information:

Calories: 409
Fat: 17 g
Saturated Fat: 8 g
Cholesterol: 36 mg
Sodium: 317 mg
Carbohydrates: 59 g
Fiber: 2 g
Sugar: 37 g
Protein: 5 g

Serving Tips:

This pie is best if served within a few hours of being made.

However, it can be stored in the freezer for up to 2 weeks.

If you want to serve the pie right away, let it sit at room temperature for about 15 minutes to soften slightly.

Top each slice with a scoop of ice cream for a more decadent dessert.

Variations:

If you’re not a fan of graham crackers, you could use another type of cookie or cake for the crust.

Try using a different flavor of ice cream for the filling.

Chocolate, strawberry, and mint chocolate chip would all be delicious.

You could add mix-ins to the filling, such as chopped nuts, mini chocolate chips, or dried fruit.

Top the pie with sprinkles or other fun toppings for a fun twist.

What pie is good with ice cream?

When most people think of pie and ice cream, they think of apple pie and vanilla ice cream.

But there are so many other great flavor combinations out there!

Here are a few of our favorites:

Peach pie and raspberry sorbet: The sweetness of the peaches pairs perfectly with the tartness of the raspberry sorbet.
Pecan pie and bourbon ice cream: This combination is classic Southern dessert perfection. The nuttiness of the pecans is a perfect match for the rich, creamy bourbon ice cream.
Chocolate cream pie and mint chocolate chip ice cream: This is a classic flavor combination for a reason! The chocolate pie and mint ice cream are a perfect match.
Strawberry rhubarb pie and vanilla bean ice cream: The tartness of the rhubarb is offset by the sweetness of the strawberries and the creamy vanilla ice cream. Yum!

When should I take my ice cream pie out of the freezer?

When ready to serve your pie, take it out of the freezer and let it thaw for 30 minutes.

This will allow the ice cream to soften and make the crust flakier.

Serve immediately after thawing.

Can you make cream pies the day before?

People often ask if cream pies can be made the day before.

The answer is yes, but there are a few tips to follow for the best results.

First, ensure the pie crust is fully cooked before adding the filling.

It will help prevent the crust from becoming soggy overnight.

Next, let the pie cool completely before refrigerating it.

It will help prevent the filling from separating from the crust.

Finally, don’t forget to re-whip the cream topping just before serving.

It will help ensure that your pie looks and tastes its best.