3-Ingredient Ice Cream Pie

I freakin love ice cream cakes! They’re a perfect mixture of ice cream, cake or cookies, and whatever else you feel like adding.

I made this particular one for Zach’s 25th birthday a couple months back and it was SO simple and SO delicious.

Both were a necessity since you can’t have an undelicious birthday dessert and most of our apartment was packed up in anticipation of closing on our new house (which happened a few days after)!

Recipe notes:

  • This recipe is very forgiving so the cookie or whipped topping amounts do not need to be exact
  • You can use any crunchy cookies for the crust! I used chocolate and vanilla sandwich cookies from Aldi.
  • I used whipped topping but feel free to whip your own cream as well if you’re up for a little more work!

Fueling notes:

  • This dessert is a great source of carbs! You can use it to fuel pre-climbing and pair it with some protein post-climbing.

The Stuff

  • 1/2 of a large package (or ~13 oz) of sandwich cookies broken into chunks
  • 1/2 gallon of your fav ice cream, softened (I used chocolate chip cookie dough)
  • 1 container (8 oz) of whipped topping
  • Recommended: 2 tablespoons of cocoa powder

The Steps

  1. Line the bottom of a pie plate with the cookie pieces
  2. Scoop the ice cream into the pie plate and spread gently so the crust stays put
  3. Mix the cocoa powder into the whipped topping and spread over the ice cream. If you move your spoon in a circular motion, you can easily make little peaks so it doesn’t look messy
  4. Freeze for at least 30 minutes or until you’re ready to eat it!

Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.

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Published by Chiara

I’m a rock climber and registered dietitian teaching fellow climbers to become the strongest and happiest versions of themselves with evidence-based fueling strategies and by making peace with food.

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