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Chocolate Chip Cookie Dough Ice Cream Pie is an easy to make, no bake dessert recipe that is so tasty! Itโs is made with an Oreo crust, no churn vanilla ice cream filled with edible cookie dough and mini chocolate chips! Easy to make and sure to satisfy any cookie dough lover!
If you enjoy this ice cream pie recipe, you might also like my Funfetti Cake Batter Ice Cream Pie or my Chocolate Peanut Butter Ice Cream Pie!

Cookie Dough and Ice Cream Together
Who doesnโt love cookie dough?! Iโm pretty sure we all grew up tasting it while making cookies as a kid and that love for it carries over as an adult. So itโs no surprise that cookie dough has found itโs way into so many great desserts and treats.
This ice cream pie is just one of many ways to enjoy cookie dough. If youโre like the hubs, cookie dough ice cream is a total fave. Our boys havenโt really gotten into yet, since big chunks in their ice cream are a little hard for them to eat at this point, but I have no doubt they will follow in the footsteps of their โdadaโ one day.
Of course Iโm not one to turn down cookie dough either โ especially in this ice cream pie form! Not only is it a simple treat to make, itโs also delicious! And Iโm such a fan of no churn ice cream, like youโll find in this pie, too. Itโs easy to make and really tastes just like ice cream!
Elements of a Cookie Dough Ice Cream Pie
While this pie is quite easy to make, there are a few elements to it. Weโve got:
- Edible Chocolate Chip Cookie Dough
- Oreo Cookie Crust
- No Churn Vanilla Ice Cream
- Mini Chocolate Chips
- Chocolate Whipped Cream
All of those are quite tasty on their own, so when they come together in this pie, itโs a flavor explosion! So much to love!
How To Make Chocolate Chip Cookie Dough Ice Cream Pie
The first step in making this ice cream pie is to make the cookie dough balls. Itโs much like making actual cookie dough, but youโll toast your flour and leave out the eggs so that itโs edible even though it isnโt baked.
Once youโve got your cookie dough made, youโll shape the cookie dough into little balls. Making them small, like the size of little chick peas, is ideal. But if you happen to make them a little large, you can always cut them in half. The main thing here is that you donโt them to be too big or theyโll be hard to cut and difficult to chew.
Freeze your cookie dough balls while you work on the next steps. Itโs ideal for them to be firm when you add them to the pie so they donโt break apart.
Next up is the Oreo Cookie Crust. Grind your Oreos in a food processor until you have crumbs (no need to remove the cream from the Oreos) and then combine that with some butter. Press your crust into your pie pan and pop it in the freezer while you make the filling.
As mentioned before, the filling is a no churn ice cream. If you arenโt familiar with no churn ice cream, the base typically involves either cream cheese or sweetened condensed milk. This version uses cream cheese, which is combined with granulated sugar and brown sugar. I love the extra cookie dough-like flavor that the brown sugar adds. A little milk and vanilla extract are added, and then some homemade whipped cream.
Finally, add about half of the cookie dough balls and half of the mini chocolate chips to the no churn ice cream, spread it evenly into the pie crust and freeze it. A little lengthy process, but not hard at all.
How to decorate the pie
Once the pie is frozen, decorate it with the chocolate whipped cream and the remaining cookie dough balls and mini chocolate chips. The final pie is sure to tempt all the cookie dough lovers in your life and they wonโt be disappointed! Such a great treat for summer, too!
More Cookie Dough Recipes To Love:
Chocolate Chip Cookie Dough Cheesecake
Chocolate Chip Cookie Dough Cheesecake Balls
Chocolate Chip Cookie Dough Ice Cream Cake
Chocolate Chip Cookie Dough Pizza
Peanut Butter Cookie Dough Brownie Layer Cake
Chocolate Chip Cookie Dough Ice Cream Pie
- Prep Time: 1 hour 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12 Slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Chocolate Chip Cookie Dough Ice Cream Pie is an easy to make, no bake dessert recipe that is so tasty! This ice cream pie is made with an Oreo crust, no churn vanilla ice cream filled with edible cookie dough and mini chocolate chips!
Ingredients
COOKIE DOUGH
- 6 tbsp (84g) butter, room temperature
- 1/3 cup (75g) packed dark brown sugar
- 2 tbsp (26g) sugar
- 1 tsp vanilla extract
- 1 cup (130g) all purpose flour, heat treated
- 1/4 tsp salt
- 1 tsp milk
- 1/3 cup (56g) mini chocolate chips
CRUST
- 2 cups (268g) Oreo crumbs (about 24 Oreos)
- 4 tbsp (56g) butter, melted (salted or unsalted is fine)
FILLING
- 8 oz cream cheese, room temperature
- 1/4 cup (52g) sugar
- 1/4 cup (56g) packed dark brown sugar
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 1/4 cups heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1/2 cup (85g) mini chocolate chips, divided
WHIPPED CREAM
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 2 tbsp (14g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
Instructions
MAKE THE COOKIE DOUGH:
1. Add the butter, brown sugar and sugar to a large mixer bowl and beat together until light and fluffy.
2. Add the vanilla extract and mix until well combined.
3. Add the flour and salt and mix until well combined.
4. Add the milk to help the cookie dough come together, then stir in the mini chocolate chips. Add additional milk, if needed to help everything come together.
5. Make balls of cookie dough that are about the size of chickpeas. Set them in the freezer to freeze.
MAKE THE PIE CRUST:
7. Add the Oreo crumbs to a bowl and combined with the melted butter.
8. Pour the mixture into a 9 or 10 inch pie pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
9. Put the crust in the freezer while you make the filling.
MAKE THE PIE FILLING:
Notes
To toast the flour, bake at 350 degrees for 5-10 minutes.
Nutrition
- Serving Size: 1 Slice
- Calories: 389
- Sugar: 28 g
- Sodium: 77.1 mg
- Fat: 25.8 g
- Carbohydrates: 38.2 g
- Protein: 3.8 g
- Cholesterol: 44.6 mg
Iโve made this twice now. First time for my husbands birthday last month and everyone loved it. Second batch is currently in the freezer for a bbq with friends tomorrow. I did find the filling makes much more than I can fit in one pie so the first time I made it in a 9ร13 pan and this time I split the filling into 2 pies
Iโm so glad you enjoy it! I do use a deep dish pie pan, so if yours isnโt deep dish, you could probably fill two pies. ๐
Hi there! I LOVE your recipes! Making this one for my daughterโs fourth birthday. Her choice! Iโve made the crust ahead of time, but Iโve put it in a cheesecake tin โ the one with the snappy bit that separates. Will this work????
Thanks Lindsay!
That should be fine.
Hi Lindsay,
Have you tried this with Greek yogurt yet instead of the cream cheese? Curious how that would turn outโฆ
Thanks!
Sara
Not really sure. It would certainly be a little different flavor and texture, but it might be ok.
Do you need to soften the cream cheese or thaw the whipped cream?
Yes, the cream cheese should be room temperature and if your cool whip isnโt already thawed, it should be before adding it.
Hi. I was interested in making this but was wondering if it had to be frozen or can it just stay refrigerated? Thanks.
Because itโs a no churn ice cream, it would be fine the fridge as well.
For the chocolate chip cookie dough ice cream pie does the cool whip get mixed in as liquid or whipped?
Want to make this soon
Yes, it should be whipped.
Canโt wait to make this for my husbandโs birthday this weekend! How far in advance can you make/freeze it and it still taste good?
Iโd say 2-3 days is best, but with it being frozen it should be fine for a few more days if well covered.
This looks so amazing! Cookie dough is the best!!
Hi Lindsay!
Iโm dying to try your chocolate chip cookie dough ice cream pie. I want to make it for a dessert tomorrow. Can you please tell me how long it typically takes for the ice cream part of the recipe to โfreezeโ? Thank you!
Iโd say at least 4-5 hours, though I usually let it sit overnight.
I made this yesterday for my husbands birthday, the cookie dough and the pie crust are delicious, but I was disappointed with the ice cream part. I was really debating whether to buy ice cream or make this version because hubbyโs not crazy about cream cheese, but when I read through the comments people who made it said you couldnโt taste the cream cheese and it tastes store bought, so I gave it a try. I wish I just went with store bought, itโs very heavy and has a very strong cream cheese flavor, itโs almost more like a cheesecake than ice cream. I even added vanilla extract to try And mask the cheese taste, but it didnโt help much. Maybe if you halved the cream cheese it wouldnโt be so pronounced or rich/heavy.. Thank you for the recipe, I will definitely make the cookie dough and pie crust again, it was just the ice cream part that wasnโt for us!