No Bake Hawaiian Hula Pie
My No Bake Hawaiian Hula Pie is like eating a slice of frozen paradise. It's easy to make, so delicious and you don't need to go all the way to Hawaii for a bite.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
8/1/2026
Hawaiian Hula Pie
This Hawaiian Hula Pie is a creamy, chocolatey, no-bake dessert inspired by the famous island favorite. A crunchy gluten-free Oreo cookie crust is topped with a dome of creamy vanilla ice cream and macadamia nuts before being finished with layers of rich homemade hot fudge and fluffy whipped topping. It's the perfect make-ahead dessert for summer gatherings, birthdays, cookouts, or whenever you're craving a tropical treat without turning on the oven.
Servings: 4
Prep Time: 30 minutes
Freeze Time: 2 hours
Total Time: 2 hours 30 minutes
Ingredient Breakdown
Gluten-Free Oreo Cookies
Gluten-free Oreo cookies create a rich chocolate cookie crust with very little effort. Once processed with melted butter, they press into a firm crust that holds together beautifully once frozen.
This recipe was developed using a 6-inch springform pan. If you plan to use a larger springform pan, simply increase the recipe proportionally to maintain the same thickness. And if gluten isn't an issue for you, regular oreos work too.
Dairy-Free Butter
The melted butter binds the cookie crumbs together to create the crust while also adding richness to the homemade hot fudge sauce.
I use dairy-free butter, but regular butter can easily be substituted at a one-to-one ratio.
Dairy-Free Vanilla Ice Cream
The vanilla ice cream forms the creamy center of the pie.
I used 1¾ pints of Breyers Dairy-Free Vanilla Ice Cream, but any quality vanilla ice cream can be substituted. Allow it to soften just enough to be workable without becoming completely melted. In the original Hula Pie, they use Macadamian Nut Ice Cream but Vanilla does great here.
Macadamian Nuts
Macadamian nuts give this pie its signature Hawaiian flavor and buttery crunch. Their mild sweetness pairs perfectly with the chocolate and vanilla.
Roughly chop the nuts so they are evenly distributed throughout the filling while still providing plenty of texture.
Chocolate Chips
The chocolate chips melt into the homemade hot fudge, creating a smooth, rich chocolate flavor.
I use Enjoy Life dairy-free chocolate chips, but regular chocolate chips may be substituted at a one-to-one ratio.
Cocoa Powder
Cocoa powder deepens the chocolate flavor and gives the hot fudge its classic richness.
Whisk it thoroughly with the sugar before adding the milk to help prevent lumps.
Non-Dairy Milk
Non-dairy milk creates a smooth hot fudge sauce while keeping the recipe dairy-free.
Any milk can be substituted at a one-to-one ratio.
Cornstarch Slurry
The cornstarch slurry thickens the hot fudge into a rich, spoonable consistency.
Always whisk the cornstarch completely into the milk before adding it to the saucepan to avoid lumps.
Ingredients
Gluten-Free Oreo Crust
8 to 9 gluten-free Oreo cookies
2 tablespoons melted dairy-free butter
Ice Cream Filling
1¾ pints dairy-free vanilla ice cream (I used Breyers Dairy-Free Vanilla)
7 tablespoons chopped macadamia nuts
Homemade Hot Fudge
3 tablespoons dairy-free butter
½ cup sugar
½ cup dairy-free chocolate chips
¼ cup cocoa powder
½ cup non-dairy milk
Pinch of salt
Cornstarch Slurry
1 tablespoon cornstarch
1 tablespoon non-dairy milk
Garnish
Additional chopped macadamia nuts
Dairy-free whipped topping
Any dairy-free swaps can be substituted back to a conventional dairy option at a one-to-one ratio.
Instructions
This recipe was developed using a 6-inch springform pan. If you use a larger pan, simply increase the recipe proportionally to maintain the same thickness.
Make the Crust
Place the gluten-free Oreo cookies and melted dairy-free butter into a food processor. Process until fine crumbs form.
Press the crumb mixture firmly into the bottom of the springform pan.
If you'd like easier removal later, line the bottom of the springform pan with parchment paper before pressing in the crust.
Place the crust in the freezer while you prepare the filling.
Prepare the Filling
Allow the vanilla ice cream to soften until it is workable but not melted.
Fold in the chopped macadamia nuts.
Line a 6-inch bowl with plastic wrap, leaving enough overhang to lift the filling out later.
Spoon the ice cream mixture into the bowl, smoothing the top.
Freeze for at least 2 hours.
Make the Homemade Hot Fudge
About one hour into the freezing time, combine the sugar, cocoa powder, pinch of salt, and non-dairy milk in a saucepan. Whisk until smooth.
Bring the mixture to a gentle simmer.
Add the dairy-free chocolate chips and dairy-free butter, whisking until completely melted.
In a small bowl, whisk together the cornstarch and one tablespoon of non-dairy milk to create a slurry.
While whisking constantly, slowly pour the slurry into the saucepan. Continue whisking as the hot fudge thickens almost immediately.
Allow the hot fudge to simmer for approximately one additional minute so the cornstarch fully activates.
Remove from the heat and allow the hot fudge to cool completely to room temperature.
Assemble the Pie
Remove the crust from the freezer.
Lift the frozen ice cream dome from the bowl using the plastic wrap and place it directly onto the prepared crust.
Pour a layer of cooled hot fudge over the dome and spread it evenly.
Return the pie to the freezer until the hot fudge firms slightly.
Repeat with a second layer of hot fudge if desired.
Sprinkle the top with additional chopped macadamia nuts and re-freeze the pie until your ready to serve.
Serve
Transfer the pie to a serving plate and pipe or spoon dairy-free whipped topping around the outside edge.
Serve immediately while frozen and enjoy.
Lauren's Tips 💛
Use the Same Size Bowl: Make sure the bowl you use for the filling is approximately the same diameter as your springform pan. This allows the frozen ice cream dome to sit perfectly on the crust without trimming or reshaping.
Freeze Between Fudge Layers: If you're adding more than one layer of hot fudge, freeze the pie briefly after the first layer before adding the second. This creates a thicker, cleaner chocolate topping.
Let the Hot Fudge Cool: Resist the temptation to pour warm hot fudge over the frozen ice cream. Allow it to cool to room temperature first so it doesn't melt the surface of the pie.
Notes
This recipe was developed for a 6-inch springform pan. Increase the ingredient amounts proportionally if using a larger pan.
The ice cream should be softened enough to mix but not completely melted.
Freeze the pie whenever necessary during assembly if it begins to soften.
The homemade hot fudge can be prepared ahead of time and reheated gently if needed.
Store the pie covered in the freezer until ready to serve.
Serve directly from the freezer for the best texture.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use regular Oreos?
Yes. If you do not need the recipe to be gluten-free, regular Oreo cookies can be substituted at a one-to-one ratio.
Can I use regular dairy products?
Absolutely. Regular butter, chocolate chips, milk, whipped topping, and vanilla ice cream all substitute directly at a one-to-one ratio.
Why do I need a 6-inch bowl?
Using a bowl that closely matches the diameter of the springform pan creates a perfectly shaped ice cream dome that fits neatly on top of the crust.
Can I make this in a larger springform pan?
Yes. This recipe was developed for a 6-inch springform pan. If you use a larger pan, increase the ingredient amounts proportionally so the finished pie maintains the same thickness.
Why should the hot fudge cool first?
Warm hot fudge will melt the frozen ice cream. Allowing it to cool to room temperature keeps the pie's shape intact while still spreading easily.
Do I have to make two layers of hot fudge?
No. One layer is perfectly acceptable, but adding the fudge in two stages creates a thicker, more dramatic topping.
Can I make Hawaiian Hula Pie ahead of time?
Yes. In fact, this dessert is best when made ahead since it needs time to freeze completely before serving.
How long will it keep?
Stored tightly covered, Hawaiian Hula Pie will keep well in the freezer for up to one month.
Can I use a different type of nut?
Yes. While macadamia nuts provide the classic Hawaiian flavor, chopped almonds, pecans, or walnuts also work well.
Can I serve this without whipped topping?
Absolutely. The pie is delicious on its own, but the whipped topping adds a beautiful presentation and balances the rich chocolate flavor.
