Chocolate Chip Cookie Dough Ice Cream Pie
Who loves cookie dough? I know I’m a fan. And one of the best ways to eat it – other than straight out of the bowl as you’re making cookies – is in ice cream. So to crank it up a notch, I made Chocolate Chip Cookie Dough Ice Cream Pie. And my goodness, it is good!
What you see here is actually the second version. Version 2.0, if you will. The first one I made had a straight up cookie dough crust. Like literally about a quarter inch thick layer of cookie dough at the bottom. Sounds amazing, right? The only problem was that frozen cookie dough can be tough to get a fork through. And even though I was like, BRING IT ON! It didn’t really work out to be all that much fun to have to work so hard to take a bite.
So I switched it up a bit and now we have an oreo crust. I love me some ores too. And now this pie is perfect! I’m trying not to open the freezer so that I can forget it’s there. I just want to face plant in it.
It’s pretty easy to make too. And to make it even easier you could use a store bought cookie dough instead of making your own – though the one posted below is quite awesome. And to be honest, I’m not sure if the store bought cookie dough is technically “safe to eat” but the one below is definitely a safe no-egg, no-bake cookie dough.
So which ever way you decide to go with the cookie dough, once you have it made (or bought), you want to break it up into little balls of dough that are between 1/2 and 3/4 inch in diameter. I actually made my balls closer to 3/4 inch and then cut them either in half or fourths after they were frozen. This step is kind of important because if the balls are too big, they are also tough to get a fork through. Smaller, bite-size balls are best.
Once you have your dough into balls, freeze them. This will allow them to be mixed into the ice cream mixture without getting broken or messed up.
The next step is to make the oreo crust. Crush about 15 oreos. I like to use my food processor – it’s quick and gets the job done right. Add in the melted butter and press the crust into the bottom of the pie pan. You can have it going up the sides, or stick with a thicker crust on the bottom only.
To make the ice cream filling, mix together the cream cheese, sugar and dark brown sugar. Add the cool whip and mix. Then stir in the mini chocolate chips with a spatula and gently fold in about 3/4 of the frozen cookie dough balls. You’ll want to hold onto the rest of the cookie dough to garnish the top of the pie.
Pour the ice cream mixture into the oreo crust. Top with remaining cookie dough and mini chocolate chips. Allow to freeze and then devour!
Cookie dough recipe modified from Sally’s Baking Addiction.
This post is linked to Crazy for Crust’s Pi Day Pie Party 2013, Pint Sized Baker, Inside BruCrew Life, Lady Behind The Curtain, Buns In My Oven, Ashley’s Dandelion Wishes, Kitchen Meets Girl, Chocolate, Chocolate and More, Lil Luna, Love Bakes Good Cakes, Mandy’s Recipe Box, The Mandatory Mooch, What’s Cooking Love? and Chef In Training.