Best 3 Cookie Ice Cream Pie Recipes
Indulge in a frozen delight with our collection of tantalizing cookie ice cream pie recipes! These pies are a symphony of flavors and textures, featuring a crispy cookie crust, velvety smooth ice cream filling, and a delectable topping that will leave you craving more.
From the classic combination of chocolate chip cookies and vanilla ice cream to the unique pairing of peanut butter cookies and coffee ice cream, our recipes offer a wide range of options to suit every taste. Whether you prefer a simple yet satisfying pie or one adorned with whipped cream, chocolate sauce, or fresh fruit, you'll find the perfect recipe here.
Each recipe includes step-by-step instructions, making it easy for bakers of all skill levels to create these delectable treats. We'll guide you through the process of making the cookie crust, preparing the ice cream filling, and assembling the pie.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will satisfy your sweet tooth and leave you with unforgettable memories. Get ready to experience the ultimate indulgence with our cookie ice cream pie recipes!
CHOCOLATE CHIP COOKIE ICE CREAM PIE
Gather four easy ingredients to create a frosty pie. Once it's made, it's ready for family, guests or midnight snacking!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 5
Steps:
- Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
- Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
- Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.
Nutrition Facts : Calories 530, Carbohydrate 75 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 50 g, TransFat 1/2 g
COOKIE ICE CREAM PIE
Because you use your freezer to prepare this crunchy, creamy treat-not your oven-it won't heat up your kitchen on sweltering days. Whip it up and serve to company or the neighborhood kids. -Wisconsin Milk Marketing Board, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set, about 1 hour., For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. , Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.
Nutrition Facts : Calories 763 calories, Fat 45g fat (24g saturated fat), Cholesterol 201mg cholesterol, Sodium 448mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 11g protein.
GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE
Delight your family with this frozen dessert! Enjoy this pie made using Betty Crocker® Gluten Free chocolate chip cookie mix and layered with vanilla ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
- Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
- In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
- In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.
Nutrition Facts : Calories 670, Carbohydrate 93 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 59 g, TransFat 1 g
Tips:
- For a creamier ice cream pie, use high-quality ice cream. - If you don't have a springform pan, you can use a 9-inch pie plate. Just trim the edges of the cookie crust to fit the plate. - To make the cookie crust easier to work with, chill it in the refrigerator for at least 30 minutes before rolling it out. - If you don't have a rolling pin, you can use a wine bottle to roll out the cookie dough. - To prevent the ice cream from melting too quickly, keep the pie in the freezer until you're ready to serve it. - You can decorate the pie with whipped cream, chocolate chips, sprinkles, or any other toppings you like.Conclusion:
This cookie ice cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up leftover cookies and ice cream, and it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this cookie ice cream pie a try. You won't be disappointed!
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