Dulce de Leche Icebox Pie

Dulce de leche icebox pie is my new favorite summer dessert! And it’s so easy, you won’t believe it.

The crust has two ingredients: graham crackers and butter. You can sub another cookie for the grahams if there’s something you prefer or already have in your pantry. (Gluten-free cookies will work as well, cup for cup). Although I do like to bake the crust for the extra depth of flavor, you can just as easily make this a no-bake dessert by just popping the crust in the freezer for an hour or so.

The filling has four ingredients: cream cheese, powdered sugar, Dulce de Leche, and heavy cream. Together, the filling tastes like a combination of salted caramel, cheesecake and ice cream all blended together. Sounds pretty tasty, right?

Now think about putting all that salted caramel-cheesecake-ice cream goodness into a buttery cookie crust and then . . . wait for it, drizzling Nutella on top! Seriously, dessert doesn’t get much better than this 🙂

Dulce de Leche Icebox Pie


  • 10 graham crackers (1 ½ cups or 150 g crumbs)
  • 6 Tablespoons (84 g) unsalted butter, melted
  • 8 ounces (227 g) cream cheese, room temperature
  • 1/4 cup (60 g) powdered sugar
  • 1/2 teaspoon (2 g) Kosher salt
  • 2 cups (500 ml) heavy whipping cream
  • 1 can (13.5 oz., 380 g) dulce de leche
  • 1/4 cup (68 g) Nutella, for decoration


  1. Place graham crackers in bowl of a food processor or jar of a blender. Blend until grahams are finely processed. Add melted butter. Process again to combine. Press crumbs into a 10-inch pie plate in an even layer on the bottom and up the sides.
  • For No-Bake Option:Place crust in the freezer and freeze until firm, about 1 hour.
  • For Bake Option:Preheat oven to 350 degrees F. Bake crust 10 minutes. Remove from oven and let cool completely.
  1. While crust is chilling, make filling. Place cream cheese, powdered sugar, and salt into a large bowl. Beat until mixture is thoroughly combined. Add whipping cream and dulce de leche. Beat on medium speed until fluffy, about 5 minutes. Pour filling into cooled crust. Smooth top with a rubber spatula. Freeze for at least 1 hour.
  2. To decorate the pie, place Nutella in a small Ziplock bag. Using scissors, snip off one bottom corner of the bag to make a very small hole. Microwave bag for about 10-15 seconds to soften Nutella. Move your hand back and forth across the top of the pie while squeezing the Nutella out of the corner of the bag to make a rustic drizzle.

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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3 Responses

  1. If I pre bake pie shell like you suggested but need to add a cooked veggie filling with heavy cream, how long for pre bake, how long to then bake with veggie filling?Originally recipe is with puff pastry, I’m going to use your crust. I’m not tech savvy, 87 years old, could you send me pie crust receipt to as I can’t find it. I will use a food processor.
    First time viewer, excellent show except you said your e mail address much to fast for old folks to catch it.
    Please put me on your mailing list. Thank you.
    GRISHA Phillips

    1. Hi Grisha! I’m so sorry for the errors. I’m looking into it and will hopefully get it fixed soon. I really try to make my site as easy and user-friendly as possible, so I appreciate the feedback. Feel free to email me Marie@MarieSaba.com if you need anything in the meantime. ❤️, Marie

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Marie Saba

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