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Nancy’s Ice Cream Pie With Chocolate Cake Crust

Make this easy ice cream pie recipe that has a chocolate cake and dark chocolate frosting crust.

Makes: 2 pies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm

Ingredients

  • 1 box (18.25 ounces) chocolate cake mix
  • ½ cup (half of an 8-ounce container) dark chocolate fudge frosting
  • ¾ cup water
  • ¼ cup oil
  • ½ gallon ice cream of your choice (such as chocolate chip, chocolate mint chip or vanilla)

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease two pie plates well, including the sides and rim. Set aside.
  3. Using a handheld mixer, blend together the chocolate cake mix, half a can of frosting (you can use the remainder for another two pies or other use), water and oil. Divide the mixture evenly between the 2 pie plates. (It won’t look like a pie crust at this point.)
  4. Bake for 25 minutes. Remove from the oven, press the chocolate cake mixture down into the bottom of the pie tin (so it will form more of a crust), and bake for an additional 5 minutes. Let cool. While the pie is cooling, allow the ice cream to soften.
  5. Divide the ice cream between the two pie tins, and smooth into a pie shape. Wrap well in plastic wrap and foil, and freeze until firm, at least 2 hours.

Tips & Notes

If you’d like to make this recipe gluten free, check the frosting ingredients and use a gluten-free cake mix.

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