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A slice of ice cream pie with a bite taken out

Grammy’s Ice Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Joanie Simon
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: 8 slices 1x
  • Category: dessert
  • Method: frozen
  • Cuisine: American


An easy ice cream pie with mint chocolate chip ice cream and a chocolate Rice Krispie crust. It’s light, takes minutes to make, and is a perfect treat for entertaining guests or celebrating something special.


  • 2.5 cups Rice or Cocoa Krispies (Cocoa Pebbles also work)
  • 2 oz dark chocolate (plus extra for garnish)
  • 1/4 cup butter
  • 1/2 gallon mint chocolate chip ice cream


  • Spray a 9 inch pie plate or tart dish with cooking spray to prevent the crust from sticking to the plate when it’s time to serve.
  • Place 2.5 cups of Cocoa Krispies in a medium mixing bowl.
  • Place 2 oz of dark chocolate and 1/4 cup butter into a microwave safe bowl and microwave for 40 seconds at full power.  Remove the bowl and stir to combine the chocolate and butter.  Some of the chocolate won’t be fully melted, but because of the heat of the butter, as you continue to stir it will melt down.  Stir until the chocolate and butter are fully combined and you get a smooth chocolate sauce.
  • Pour the chocolate and butter mixture over the Cocoa Krispies in the bowl and stir until the Krispies are all coated in chocolate.  Next, pour the Cocoa Krispie mixture into your prepared pie plate and using the back of a measuring cup or a flat-bottomed cup, press the Krispies into the plate, making a nice, even crust across the bottom and sides.
  • Place the prepared crust into the freezer for at least 5 minutes to allow it to firm up and set
  • Take the crust from the freezer once it’s set and then scoop in your ice cream to fill the crust.  Smooth the ice cream with a spatula or knife so that it’s evenly filling the pie.  If you like, you can then shave the remaining chocolate bar with a knife or grater and sprinkle it all over the top of your pie.
  • Place the pie in the freezer and allow at least an hour for the ice cream to fully firm up again before serving.
  • I find that the pie is thin enough that it’s easy enough to slice into straight out of the freezer, but if you find slicing it challenging, give it a few minutes at room temperature before slicing.


  • If you don’t like to use cooking spray, you can instead grease the pie plate with butter.
  • I like to use Cocoa Krispies but you can also use regular Rice Krispies or Cocoa Pebbles.  
  • If you don’t have a chocolate bar, you can substitute chocolate chips. I prefer the not-too-sweet taste of dark chocolate, but if you prefer milk chocolate feel free to sub that, too.
  • Feel free to pick whatever flavor of ice cream you like!