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Ice Cream Pie Cups

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  • Prep 15 min
  • Total 60 min
  • Ingredients 6
  • Servings 8
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Be the star of the next ice cream social when you transform Pillsbury™ Pie Crust into the perfect edible cups for your own cool creations.
Updated Oct 4, 2023
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What is an Ice Cream Pie Cup?

It’s an edible ice cream bowl, and then some! Using refrigerated Pillsbury™ Pie Crust, you create individual confections that are only limited by your creativity (and your sweet tooth). Baked to perfect individual portions in muffin cups, pie crusts are dipped in rich, melty chocolate and decorated with sprinkles or your choice of finishing touches.

How should I serve edible ice cream bowls?

Here, we coat the edges of the bowl in chocolate and then dip it in sprinkles. It would also be delicious dipped in crushed nuts, mini marshmallows or cookies. But there are so many ways to make this edible ice cream bowl recipe your own. Of course, you can always just add your favorite ice cream, drizzle it with chocolate or butterscotch sauce — and then add all your favorite toppings, like candy, cereal, fruit, or even pretzel pieces.

Speaking of marshmallow: You could create a s’mores bowl by dipping the chocolate rim in crushed graham cracker and then filling the bowl with marshmallow creme and ice cream. So decadent and delicious! We’ve also made banana split cups with diced banana, Neapolitan ice cream, and chopped nuts and cherries.

With this edible ice cream bowl recipe, the possibilities are deliciously endless! To read more about this recipe and see Pillsbury’s take on other trends, click here!



  • 1
    Heat oven to 425°F.
  • 2
    Remove crust from pouch; unroll on work surface.
  • 3
    Using 3 1/2-inch round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 8.
  • 4
    Press each crust round into ungreased regular-size muffin cup.
  • 5
    Bake 9 to 11 minutes or until crusts are golden brown.
  • 6
    Cool completely in pan, about 15 minutes. With knife, loosen edges; remove pie cups from muffin cups.
  • 7
    Meanwhile, place sprinkles in small bowl.
  • 8
    In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth.
  • 9
    Dip tops of pie cups into melted chocolate, then immediately dip into sprinkles; turn right-side-up. Let stand 15 minutes for chocolate mixture to set.
  • 10
    Scoop 1-ounce portions of ice cream into each pie cup. Drizzle pie cups with chocolate-flavor syrup.

Tips from the Pillsbury Kitchens

  • tip 1
    No rolling pin? No problem! In a pinch, you can use a wine bottle or olive oil bottle to roll your edible ice cream cups instead. Just make sure to place a generous sheet of parchment or waxed paper on top of the dough to keep it clean.
  • tip 2
    For easy scooping, purchase a portion scoop or “disher.” These scoops are assigned numbers (#30 for this recipe) which equal the number of scoops in a quart (32 ounces) of the mixture. Besides scooping ice cream, these tools are great for scooping cookie dough into even portions so all of your cookies are the same size, or making perfect dollops of whipped cream, sour cream or guacamole to top off all your favorite foods.
  • tip 3
    Using ungreased muffin cups helps the dough cling to the pan and makes it easier to press the dough into the proper shape for this ice cream cup recipe. If you grease the cups, the dough will slide around as you try to shape it. There is enough fat in the dough to prevent it from sticking once the cups are baked.
  • tip 4
    Leftover dipping chocolate can be stored in a covered container in the refrigerator for up to 4 days. Reheat in the microwave on medium power (50%) in 30-second intervals, stirring frequently, until melted. Drizzle over ice cream or other desserts, or use as a dip for cut fruit. However, if any little pieces of pie crust or topping fall into the chocolate during dipping, it’s best to dispose of it.

Frequently Asked Questions

Can I make extra edible pie crusts and save them for later?

Yes! It’s nice to have some of these edible ice cream bowls on hand for entertaining on short notice. (Or simply because they’re delicious!) To keep pie crusts fresh, store them in the freezer in an airtight container for up to one month.

How do I keep my ice cream pie crust cup crispy?

The best way to make sure your crust stays crisp is to wait to add your ice cream and syrup to the ice cream bowl recipe until immediately before serving. Melty ice cream equals a soggy crust, so serve it up cold and serve it up quick!

Nutrition Information

180 Calories, 10g Total Fat, 1g Protein, 21g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • If you like this recipe, make sure to check out more like it:

    Mini Ice Cream Cookie Cups: An easy, make-ahead dessert that is sure to wow at your next get-together.

    Tricks to Awesome Pie Crust Video: Tackle pie crust like a master chef. We have you covered with the tips and tricks all the pros know.

    Mini Pie Crust Recipes: Make it a mini! It’s a fact: finger foods are just more fun. Case in point, these mini pie crust recipes are a treat to eat and to prepare.

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