Raspberry Chocolate Ice Cream Pie

Fresh raspberries, crumbly chocolate cookie crust and forkfuls of Chocolate Avalanche Ice Cream. This decadent dessert requires no baking, keeps your kitchen cool in the summer and makes a perfect dessert after any dinner.

20 min
Prep Time
3 hrs to overnight
Cook Time


  • 2½ cups crushed chocolate graham crackers
  • ½ cup sugar
  • 2 sticks butter, melted
  • ½ cup raspberry jam
  • 2 pints fresh raspberries
  • 1 (48 oz.) tub Crystal Chocolate Avalanche Ice Cream
  • 1 cup dark chocolate chips
  • ½ cup chocolate shavings

Products used

  • Chocolate Avalanche Ice Cream


  • Step 1

    In a 9” pie plate, combine graham cracker crumbs, sugar and 1 stick butter. Press into the bottom and sides of the pie plate.
  • Step 2

    In a medium microwave safe bowl, heat  jam just until melted. Gently stir in 1 pint of raspberries until coated. Spread raspberries along the bottom of the pan.

  • Step 3

    Soften ice cream slightly and fill the pie plate with scoops. Use a spatula to gently spread the ice  cream until evenly distributed. Freeze 3 hours until firm, or until ready to serve.

  • Step 4

    Before serving, in a medium microwave safe bowl, heat 1 stick of butter with chocolate chips, microwaving in 20-second intervals, stirring between each, until smooth. Spread chocolate atop ice cream. Top immediately with fresh raspberries and chocolate shavings. Serve immediately and enjoy!