Oreo Ice Cream Pie

This ice cream pie takes the indulgent diner classic and trims down the fat without losing the satisfaction. Reduced-fat chocolate wafer crumbs make a press-in crust bound with just a tablespoon of vegetable oil, fat-free vanilla ice cream forms the body of the filling, and fat-free caramel topping does double duty as both a flavor amplifier and a barrier between the crust and ice cream that prevents sogging. A final sprinkle of chocolate wafer crumbs on top gives the textural contrast you’d otherwise lose with a plain frozen surface.

The layering order matters more than the ingredient list. Caramel goes on the crust first; this thin layer hardens slightly in the freezer and protects the wafer base from softening as the ice cream sits. Spread softened (not melted) ice cream over the caramel, then top with crumbs immediately so the crumbs press lightly into the surface and stay put. Four hours of freeze time sets the whole thing firm enough to slice, though overnight gives a cleaner cut.

Pro Tips

• Soften the ice cream just enough to spread, not to scoop runny. Microwave a pint for 10 seconds at a time until barely pliable.
• Press the crust firmly with the bottom of a glass for an even, compact base. Loose crusts crumble when you slice.
• Cover with plastic wrap directly on the surface before freezing to keep ice crystals from forming on top.
• Run a hot knife around the edge before slicing for clean wedges.

Variations

• Swap fat-free chocolate fudge topping for the caramel for a chocolate-on-chocolate version.
• Use full-fat ice cream and butter-bound crust if calories aren’t a concern; the texture is even better.
• Stir crushed peanut butter cups or chocolate-covered espresso beans into the softened ice cream before spreading.