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+ servings

Lemon Cream Pie Ice Cream Bars

Lemon Cream Pie Ice Cream Bars are the perfect treat to cool down with. A frozen twist on the classic pie with layers of vanilla & lemon sorbet with a crumbled Golden Oreo topping & no-bake cookie crust.
Course Dessert
Cuisine American
Keyword easy ice cream cake recipe, ice cream cake, lemon dessert, no bake dessert
Prep Time 20 minutes
Chill Time 5 hours
Total Time 5 hours 20 minutes
Servings 12 servings
Calories 200 kcal


Cookie Crust:

  • 20 Golden Oreo cookies or any Vanilla Creme Sandwich Cookies, crushed with the cream filling (about 2 cups)
  • 3 Tablespoons butter melted
  • juice and zest from 1 lemon leave out if using lemon flavored cookies; see notes
  • 4-1/2 - 5 cups your favorite vanilla ice cream homemade or store-bought
  • 2-1/2 cups Lemon Sorbet homemade or store-bought

Crumbled Topping:

  • 12 Golden Oreo cookies crushed (can also use Lemon Oreos or other lemon sandwich cookies)
  • 1-1/2 tablespoons butter softened
  • zest and juice from 1 lemon leave out if using lemon flavored cookies


  1. Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
  2. Make the cookie crust - In a medium-sized bowl or a food processor, add the whole Oreo cookies (no need to remove cream filling) and pulse into fine crumbs. Add the melted butter, lemon juice, and zest and blend until well combined. Press mixture into the bottom of the lined baking dish. Place in freezer to set for about 1 hour to set.
  3. Make the crumbled topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the lemon juice, lemon zest, and softened butter. Mix gently with a fork or your hands to make pea-sized pieces stick together. Set aside in the fridge.
  4. Assemble - Remove vanilla ice cream and lemon sorbet from freezer to soften. When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
  5. Place pan in freezer to harden slightly (about 10-20 minutes).

  6. Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in the freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
  7. Remove the cookie crumbs from the fridge and crumble evenly over the bars. Place in the freezer for 3-4 hours or overnight.
  8. Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.

Recipe Notes

Can also use Lemon Oreos or any other lemon sandwich cookie instead of vanilla!

Nutrition Facts
Lemon Cream Pie Ice Cream Bars
Amount Per Serving (1 serving (1/12 recipe))
Calories 200 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 150mg6%
Potassium 29mg1%
Carbohydrates 26g9%
Sugar 15g17%
Protein 1g2%
Vitamin A 100IU2%
Calcium 9mg1%
Iron 0.7mg4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.