National Ice Cream Pie Day

National Ice Cream Pie Day is observed on August 18 each year, a cheerful excuse to celebrate the freezer-friendly dessert that marries cool ice cream with a crisp pie crust and plenty of toppings.

History of National Ice Cream Pie Day

While no single founder has been definitively documented, the day is firmly planted on modern holiday calendars, which list it annually on August 18 and frame it as a U.S. food celebration dedicated to this refreshing pie style. Those listings helped the observance spread online and into local shop promos, potlucks, and family kitchen traditions.

What exactly counts as an ice cream pie? Think of a baked pastry shell or graham-cracker crumb crust filled with softened ice cream, then returned to the freezer until sliceable—a format home cooks embraced as household freezers became standard and “freezer pies” went mainstream. Guides commonly encourage people to make one at home or head out for a celebratory slice.

Why is National Ice Cream Pie Day important?

Food holidays can feel a little whimsical, but this one does something quietly useful: it nudges us to slow down in the sticky stretch of late summer and share something easy, sweet, and communal. A single pie can become a table where neighbors, coworkers, and cousins pause long enough to actually talk, not just scroll. That’s a lot of payoff for a crust, a quart, and a freezer pan.

It also unlocks low-stress creativity. Ice cream pie is endlessly remixable—dairy-free or classic, cookie-crumb or pretzel crust, ribboned with fruit or chocolate—and you can tailor it to the people you love without staging a production. The day gives you permission to tinker, taste, and laugh at the drips, which is accurately what summer is for.

• It turns “let’s hang out” into “let’s slice into this together.”
• It’s flexible enough for dietary needs without fuss.
• It invites kids into the kitchen to measure, pat, and decorate.
• It makes weeknight dessert feel like an occasion.
• It reminds us that small shared rituals keep friendships warm.

How to Celebrate National Ice Cream Pie Day

Keep it simple: pick a crust (crumb or baked shell), soften your favorite ice cream just until spreadable, mound it into the crust, and freeze until firm. Finish with something crunchy right before serving—crushed cookies, toasted nuts, or crumbled cones—so it stays crisp. If time is tight, order a ready-made pie or plan a “slice stop” at a local spot and treat a friend.

Want it a touch smarter without extra stress? Line a springform pan with parchment for clean edges, swirl in a ribbon of jam or fudge, and add a thin layer of whipped cream right before slicing. Make a mini version in muffin tins for easy portioning, or go dairy-free with sorbet and a coconut-oil crumb crust. Most important: serve it outdoors or over the sink and let the drips happen.

• Make a two-flavor pie with a cookie-crumb crust and a quick fudge drizzle.
• Bring a store-bought pie to a park and add fresh berries on top.
• Try a dairy-free or gluten-free version so everyone gets a slice.
• Write a tiny menu card naming your pie like it’s café special-of-the-day.
• Freeze individual “cup pies” in muffin tins for grab-and-go treats.

Easy No-Bake Ice Cream Pie Recipe

Serves 8.• Active time 10 minutes.• Freeze 3–4 hours.

You’ll need

• 1 ready-made 9-inch graham cracker or chocolate cookie crust
• 1½ quarts (about 1.4 L) ice cream, any flavor or two complementary flavors
• ½–1 cup mix-ins like crushed cookies, chopped nuts, or mini chocolate chips
• ½–1 cup whipped cream (from a can or homemade)
• Optional toppings: hot fudge or caramel sauce, fresh berries, sprinkles, sea salt

Equipment

• Spatula, spoon, and a warm knife for slicing
• Plastic wrap or foil

Steps

1. Soften the ice cream. Leave the tub on the counter 10–15 minutes until scoopable but not melted.
2. Layer the base. Sprinkle a handful of mix-ins over the crust for extra crunch if you like.
3. Fill the pie. Scoop the softened ice cream into the crust and press gently to fill gaps. Smooth the top with a spatula.
4. Add swirls. Spoon a few lines of fudge or caramel over the surface and drag a butter knife through to marble it.
5. Freeze. Cover tightly and freeze until firm, at least 3 hours or overnight.
6. Finish. Before serving, spread or pipe whipped cream on top and add any toppings.
7. Slice cleanly. Warm a knife under hot water, wipe dry, and cut slices, reheating the knife between cuts.

Flavor ideas

• Strawberry Shortcake. Vanilla ice cream + crushed shortbread + sliced fresh strawberries on top.
• Mocha Crunch. Coffee ice cream + chocolate cookie crust + mini chips + fudge drizzle.
• Mint Brownie. Mint chip ice cream + brownie bits + chocolate sauce.
• Peanut Butter Cup. Chocolate ice cream + chopped peanut butter cups + peanut butter drizzle.
• Tropical. Mango sorbet + coconut cookie crust + toasted coconut flakes.

Make it easier

• Buy a premade ice cream pie and just add whipped cream and fresh fruit.
• Use individual muffin liners as “mini pies” for quick freezing and easy serving.

Diet-friendly swaps

• Dairy-free. Use sorbet or dairy-free ice cream and a vegan crust.
• Gluten-free. Choose a certified GF crust or make one with GF cookies.

Storage

• Keep tightly wrapped in the freezer for up to 1 week for best texture.

No-Bake Graham Cracker Crust (9-inch)

• 1½ cups (150 g) graham cracker crumbs
• 2 tbsp (25 g) sugar (optional)
• 6 tbsp (85 g) melted butter
  Mix crumbs, sugar, and butter until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie dish. Chill 20–30 minutes (or bake 8 minutes at 350°F/175°C for a crisper shell). Cool completely before filling with ice cream.

No-Bake Chocolate Cookie Crust (9-inch)

• 2 cups (200 g) chocolate cookie crumbs (e.g., Oreo without filling or ready crumbs)
• 5 tbsp (70 g) melted butter
  Combine, press into the dish, and chill 20–30 minutes (or bake 8 minutes at 350°F/175°C). Cool fully, then fill.

National Ice Cream Pie Day Dates Table