This no bake ice cream pie has a chocolate graham cracker crust and uses all-natural chocolate chocolate chip ice cream to create an incredibly easy (and delicious) filling.
Prepare a 9-inch springform pan by lining the bottom of the pan with parchment paper and lining the sides with a strip of clear acetate (use tape to secure the strip in the form of a ring big enough to sit just inside the inner edge of your spring form pan).
In a large bowl, mix together the graham cracker crumbs, cocoa powder, butter, and sugar until the crumbs are moistened and the mixture is fully incorporated.
Pour the mixture into the prepared springform pan and firmly press the mixture along the bottom and sides of the pan until an even layer is formed.***
Cover and freeze the crust for about 30 minutes.
Let the ice cream soften on the counter for about 15 minutes. Remove the crust from the freezer and use an offset spatula to spread the ice cream into an even layer inside the crust (you probably won't need the entire carton).
Cover and return the pie to the freezer. Freeze until ice cream becomes firm again, at least 2 hours. Overnight is even better!
Shortly before serving, place the bowl and metal whisk from your stand mixer in the freezer for about 15 minutes (this will help your cream to whip up faster).
Pour the heavy cream into the bowl of your stand mixer, then beat on medium speed until soft peaks form. Add powdered sugar and whip until cream is fluffy, but holds stiff peaks.
Use a spatula to scoop the whipped cream into a piping bag fitted with a large star tip. Pipe stars around the edge of the pie and sprinkle with chocolate jimmies.
Keep in the freezer until ready to serve.
*Make your own by crushing 9-10 graham cracker sheets in a food processor until finely ground.
**I used salted for this recipe, for a little extra flavor.
***I like to use the bottom of a smooth, metal measuring cup to smooth out the crust.