Cranberry Ice Cream Pie

A festive cranberry ice cream pie; a great alternative to all of the pumpkin on Thanksgiving!
Course Dessert
Cuisine American
Prep 10 minutes
Cook 10 minutes
Chilling time 4 hours
Total 4 hours 20 minutes
Servings 8 servings
Calories 512 kcal
Author Michelle


For the Crust:

  • 42 gingersnap cookies about 9 ounces
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted

For the Ice Cream Filling:

For the Whipped Cream:

  • cups heavy cream
  • teaspoons granulated sugar
  • ½ teaspoon vanilla extract

For garnish

  • Sliced almonds
US Customary - Metric


  1. Preheat oven to 350 degrees F.
  2. Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into a 9-inch pie plate. Bake for 10 minutes. Place on a wire rack to cool to room temperature, then place in the freezer while you prepare the filling.
  3. Make the Filling: In a medium bowl, stir together the ice cream, cranberry sauce and orange juice until completely combined. Spoon the mixture into the prepared pie crust and smooth the top into an even layer. Freeze until firm, at least 4 hours.
  4. Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in a chilled bowl at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with sliced almonds, if desired. Serve immediately.

Recipe Notes

Note: You can make this ahead of time, just cover the pie with plastic wrap if you are going to leave it in the freezer for a few days. I would make the whipped cream the same day you plan to serve, but you can whip it in the morning, refrigerate it, and then top the pie just before serving.

Nutritional values are based on one serving

Nutrition Facts
Cranberry Ice Cream Pie
Amount Per Serving
Calories 512 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 94mg31%
Sodium 238mg10%
Potassium 235mg7%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 33g37%
Protein 4g8%
Vitamin A 1030IU21%
Vitamin C 2.2mg3%
Calcium 103mg10%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.