Sticky Turtle No-Churn Ice Cream Pie sliced


Of all the artisanal ice creams and gelatos that I adore and take great care to formulate, this ice cream pie is best made with no-churn. In part, because summer cooking should be effortless. Plus, the flavor of no-churn reminds me of the Caravel ice cream pies we coveted as kids – albeit Sticky Turtle No-Churn Ice Cream Pie is a far more sophisticated version.

A chocolate cookie crust filled with vanilla bourbon ice cream then doused with dark chocolate and burnt caramel sauces, plus a handful of toasted pecans tossed top for a good crunch. What could be better?

Take as many shortcuts as you like, but I do recommend putting in 10 minutes to make the ice cream – the results far outweigh the effort.

Beyond that, substitute any part of this that just seems like too much to deal with. Store-bought pie crust or sauces will work just fine. After all, it’s summertime and the cooking’s easy.



A no-churn ice cream pie that embodies the easy going spirit of summer.  Sticky Turtle No-Churn Ice Cream Pie is a classic combo of vanilla bourbon ice cream in a chocolate cookie crust, topped off with dark chocolate and a salty caramel sauce along with crunchy toasted pecans.  

  • Author: MJ



  • 1 1/4 cups  chocolate wafer crumbs*
  •      6 TBS    butter melted


  • 1 can        sweetened condensed milk
  • 1 TBS       bourbon
  • 1 TBS       vanilla paste*
  • 2 cups     heavy cream chilled





Preheat the over to 350.   Mix the cookie crumbs and melted butter until all the crumbs are moisted.  Press the crumbs into a 9″ pie plate, making sure to press down firmly and all the way up the sides.  Bake for 8-10 minutes until set.   Allow to cool completely.  Ideally, put the cooled crust in a freeze for 20-30 minutes before filling  (a warm pie shell will melt the ice cream)   However, a room temperature crust will be fine if you work quickly. 


Mix together the condensed milk, bourbon and vanilla paste in bowl  In a mixer fitted with the whisk attachemnt, beat the cream on high speed until soft peaks form.  Take 1/3 of the whipped cream and mix it into the condensed milk until compeltely incorporated.  Dump in the rest of the whipped cream and gradually fold it into the milk mixture.  Don’t over stir, the mixture should come together but still be somewhat ‘airy.’   


Immediately pour the ice cream into the chilled pie shell.  Freeze for an hour then drizzle with the chocolate sauce,  caramel sauce and toasted pecans.   Return to freezer until it is compeltely firm, about 2-4 hours depending on your feezer. 


  • Any finely crushed cookie crumbs will work
  • You can substitute 2 tsp vanilla extract for the vanilla paste


One Comment

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