Two Sisters Kitchens

DELICIOUS DISHES, SIMPLE INGREDIENTS


Cookie Dough Ice Cream Pie

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Ice Cream Cookie Dough Pie

I know ice cream cakes and pies are for summer, but this pie is good year round.I made this for a dinner party that we were having. It was for sure a big hit; who can resist ice cream, cookie dough and an Oreo crust? I have adapted this recipe from another here if you want to check it out.Ice Cream Cookie Dough Pie

When making the cookie dough balls, try to make them as small as possible. I find it to be difficult, and I tend to make them bigger and bigger the further I get. I also find that refrigerating the dough for 10-15 minutes helps firm up the dough for easier rolling.Ice Cream Cookie Dough Pie

Look at all that cookie dough! I promise you wont be disappointed by this Cookie Dough Ice Cream Pie.

Ice Cream Cookie Dough Pie
 
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Serves: 8-10
Ingredients
  • Eggless Cookie Dough
  • 6 tbsp unsalted butter, softened
  • ⅓ cup dark brown sugar
  • ⅛ cup sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 3 tsp milk
  • 1 cup mini chocolate chips
  • Crust
  • 18 oreos crushed
  • ¼ cup melted butter
  • Filling
  • 1 container Cool Whip (8oz), thawed
  • 3 heaping cups vanilla ice cream, softened
  • ½ teaspoon vanilla extract
  • 1 cup mini chocolate chips
Instructions
  1. Start off by making the dough: Using a standing mixer or electric mixer mix,beat the butter, granulated sugar, and brown sugar together on medium speed until light and creamy about 2-3 minutes. Then add the milk and vanilla extract. Slowly add in the salt and flour. Then stir in the chocolate chips.
  2. Line a large baking sheet with parchment paper or aluminium foil. Roll the cookie dough into very very small balls, about ½ inch in diameter. I used a ½ teaspoon to scoop the dough and roll into balls.Place on the cookie sheet and freeze as you prepare the crust and filling.
  3. **If you are finding that the dough is too sticky and hard to handle, try refrigerating it for 10 minutes.
  4. Crust
  5. Mix the melted butter and crushed oreos in a medium size bowl. Then press the mixture evenly into the bottom of a nonstick 8-inch springform pan. Place in the freezer while you make the filling.
  6. Filling:
  7. Mix the thawed ice cream, cool whip and vanilla extract in a large bowl, stir until well combined.
  8. Put 15-20 cookie dough balls to the side, for the top of the pie. Then add the remaining cookie dough balls to the ice cream mixture. Then add another 1 cup of mini chocolate chips. Stir until it looks well combined. Pour into the prepared oreo crust, then place the remaining cookie dough balls, sprinkle with mini chocolate chips about ¼ cup. Cover with foil tightly and freeze for at least 4 hours. I made mine two days in advance.
Notes
When serving you do not need to let it sit out before serving. you will want to take it out of the freezer and serve right away.

 

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