Turn everyone’s favorite cookie into a scrumptious layered dessert with Samoa Ice Cream Pie! This frozen pie is like a sweet dream come true!
Samoa Ice Cream Pie has all the cookie flavors you love, with chocolate, caramel, and toasted coconut. Plus, it’s super easy to make, and there’s no baking needed! A Nilla wafer crust, hot fudge, caramel ice cream, caramel sauce, toasted coconut, homemade whipped cream, and Samoa cookies create a perfect make-ahead dessert that is a summer delight!
Cookie Craze
I am absolutely one of those people that hides at least one box of Girl Scout Cookies in my freezer. Like, right behind the frozen veggies so no one will find them. The sweet combination of chocolate, coconut, and caramel pulls me in every year, and I have to buy at least three boxes, which only last until April. Samoa Ice Cream Pie is the perfect solution to what to do the rest of the year when I’m craving those flavors, and this simple-to-make ice cream pie is a decadent masterpiece the whole family raves about.
Make up a batch of Ooey Gooey Samoa Blondies to enjoy more Samoa flavors, or indulge in 25 Girl Scout Cookie Recipes to Satisfy Your Cravings!
Other Recipes to Serve with Samoa Ice Cream Pie
- Can’t get enough of that coconut and chocolate combination? Bake your own Almond Joy Cookies for a fantastic homemade treat!
- Need a dessert that will feed a crowd? Texas Turtle Sheet Cake has flavors as big as the state and is bliss for all those chocolate lovers!
Ingredients
Crust: To make the pie crust, you need a box of nilla wafers and melted butter. You can also buy a premade crust if you’d like.
Pie: For the layers of the pie, you will need hot fudge, caramel ice cream, caramel sauce, chocolate sauce, and sweetened coconut flakes that have been toasted. Check out the tips section on how to toast the flakes. Also, set out the ice cream before starting the pie so that it softens but does not melt.
Topping: The homemade whipped topping is easy to make, and you will need powdered sugar, heavy whipping cream, and vanilla extract. You could 100% use canned whipped cream too. Whatever works for you.
Cookies: Garnish this beautiful pie with a few Samoa cookies. (If your husband didn’t find your stash and munch them all already.)
How to Make Samoa Ice Cream Pie
STEP ONE: Start with making the crust. In a food processor or blender, pulse the nilla wafers until they are a fine crumb. Pour the butter over the crumbs and pulse until combined. Press this crumb mixture into a pie pan firmly and evenly.
STEP TWO: Spread a layer of hot fudge over the crust. Spoon the ice cream over the fudge layer and smooth it out evenly.
STEP THREE: Sprinkle the toasted coconut over the pie. Drizzle the chocolate sauce and caramel sauce over the top of the pie and then place the pie in the freezer for at least 2 hours to set.
STEP FOUR: Beat the heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl on high until soft peaks form. Add the whipped cream to a pastry piping bag with a star tip (you can also spoon it onto the pie). Remove the pie from the freezer and pipe eight large swirls of whipped cream around the edge of the pie. Stick one Samoa cookie in each whipped cream swirl, slice, and serve!
Tips for Success
- To toast the coconut: Spread an even layer of the sweetened coconut flakes over a baking sheet. Set the oven to 350 degrees F and toast the flakes for 5-7 minutes, stirring often. Cook until the flakes are golden brown, and then remove the coconut from the oven and place them in a bowl to stop the flakes from cooking. Keep an eye on the coconut while toasting, though. It can go from golden brown to burnt in the blink of an eye sometimes!
- If you have a lot of Samoa cookies, you can also use them to make the crust. Reduce the amount of melted butter used to 4 tablespoons. The cookies do contain caramel, which can give food processors a hard time by sticking to the blade. If your food processor isn’t strong, you may want to stick with Nilla wafers.
- To cut the pie nicely, submerge a knife in a pitcher of hot water for a few minutes and then dry the knife. After each cake slice, dip the knife in hot water, dry it to keep the blade warm, and continue making clean cuts.
- Store any leftovers in the freezer after covering the pie with foil. It’ll keep for up to three weeks or until you see freezer burn starting to develop.
What is Samoa’s flavor?
Whether your amazing local Girl Scout Troop sells Samoa’s or Carmel de’Lites, both cookies feature a vanilla cookie covered in caramel, topped with toasted coconut, and a drizzle of chocolate. The main difference between a Samoa and a Caramel de’Lite is that Samoa cookies are made with dark chocolate, and de’Lites use milk chocolate. A different bakery makes each, so they are slightly different to avoid licensing issues. The layered ingredients of caramel, coconut, and chocolate are iconic and have been a faithful, beloved staple of Girl Scout cookies for decades.
Why is my pie still mushy?
Storing icebox pies or icebox cakes in the freezer to set can be tricky if you’re using your kitchen often and opening the freezer repeatedly. Icebox desserts need a solid amount of time in the freezer undisturbed, which is why drop-in freezers can be convenient. Drop-in freezers are colder than kitchen freezers, and keeping a constant cold temperature in a drop-in freezer can be a lot easier. If you often run into this problem, try making your pie the night before so that it can sit undisturbed all night and freeze properly.
More Cookie-Inspired No-Bake Pies to Love!
- Lemon Pudding Pie
- No-Bake Peppermint Pie
- No-Bake Peanut Butter Pie
- Grasshopper Pie
- Mississippi Mud Pie
Equipment
- Food Processor (see note)
Ingredients
- 50 Nilla wafers
- 5 tablespoons butter melted
- 1 cup hot fudge
- 1.5 quarts caramel ice cream
- ¾ cup shredded coconut toasted (see note)
- 2 tablespoons caramel sauce
- 2 tablespoons chocolate sauce
Whipped Cream
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 Samoa cookies or similar cookie (optional)
Instructions
- Take the ice cream out of the freezer and leave it on the counter to soften but not melt. (If the ice cream isn't soft enough when you're ready to put it in the pie, heat it on 50% powder in the microwave for 30 seconds at a time until soft enough.)
- Place the Nilla wafer into the bowl of your food processor. Cover and pulse until fine crumbs form. There shouldn't be any big pieces. Pour in the melted butter and pulse until well combined.
- Dump the Nilla wafer crumbs into a 9-inch pie plate and press it firmly into the bottom and side of the pan to form a crust.
- Spread the hot fudge over the bottom of the pie crust. Spread the ice cream over the hot fudge into an even layer.
- Sprinkle the toasted coconut all over the ice cream. Then drizzle the chocolate and caramel sauces over the pie.
- Place the pie in your freezer for 1-2 hours or until firm.
- When you're ready to serve, add the heavy cream, powdered sugar, and vanilla to a large mixing bowl. Beat with a mixer until soft peaks form.
- Transfer the whipped cream to a piping bag and pipe large swirls around the edge of the pie, one of each slice. (You could also just spoon big dollops onto the pie.) Place a cookie into each swirl vertically and cut into 8 slices before serving.
Notes
- How to make toasted coconut: Preheat your oven to 350 degrees F. Spread the coconut out on a baking sheet in a single layer. Bake for 8-10 minutes, stirring every 2 minutes or so to make sure the coconut cooks evenly. Once golden brown, remove the baking sheet from the oven and transfer the coconut to a bowl to cool.
- If you don’t have a food processor or blender available, you can put the Nilla wafers into a gallon-size Ziploc bag, seal it, and use a rolling pin the crush the cookies. They should be a finer crumb once you’re done with no big pieces.
- Store any leftovers in the freezer after covering the pie plate with foil. It should last 2-3 weeks or until you see freezer burn starting to set in.
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