Ice Cream Cookie Dough Pie
Serves: 8-10
  • 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
  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.
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.
Recipe by Two Sisters Kitchens at