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Golden Oreo Ice Cream Pie

Golden Oreo ice cream pie with a buttery Oreo crust and a smooth, no-bake vanilla ice cream filling. Topped with whipped cream, caramel drizzle, and crunchy crushed Golden Oreos for a creamy frozen pie that slices cleanly.
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Prep Time 20 minutes
Freeze 4 hours 25 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreos
  • 24 Golden Oreos crushed
Unsalted butter
  • 6 tbsp unsalted butter melted
Vanilla ice cream
  • 1 qt vanilla bean ice cream softened
Whipped cream
  • 1.5 cup whipped cream or whipped topping
Caramel sauce
  • 0.5 cup caramel sauce
Crushed Golden Oreos and sprinkles
  • 1 Crushed Golden Oreos and sprinkles for topping

Equipment

  • 1 sheet pan

Method
 

Make the crust and chill
  1. Combine crushed Golden Oreos and melted butter, then stir until the crumbs look evenly coated. Press firmly into a 9-inch pie dish covering the bottom and up the sides.
  2. Place the pie dish in the freezer and freeze 15 minutes, until the crust is set to the touch. Visual cue: crust should hold its shape when lightly nudged.
Add the ice cream layer and freeze
  1. Spread the softened vanilla ice cream over the crust in an even layer and smooth the top. Visual cue: the surface should be level with no gaps at the edges.
  2. Freeze the pie 4 hours until completely firm. Visual cue: the center should be solid and sliceable with minimal wobble.
Top and serve
  1. Top with whipped cream and drizzle caramel sauce decoratively over the surface. Visual cue: create ribbons or dots so the crust rim remains visible.
  2. Scatter crushed Golden Oreos and sprinkles over the top for a crunchy finish. Visual cue: toppings should evenly cover the whipped cream.
  3. Return the pie to the freezer until serving, then let it sit 5 minutes before slicing. Visual cue: the ice cream should soften slightly at the edges for clean cuts.

Notes

For the smoothest slices, keep the ice cream softened only until spreadable—if it starts melting at the edges, it will melt the crust. Store covered in the freezer up to 2 weeks; freeze yes. For a lighter option, use light whipped topping and choose a reduced-fat vanilla ice cream.