Decadent Chocolate Chip Cookie Dough Ice Cream Pie
Introduction
I first made this Decadent Chocolate Chip Cookie Dough Ice Cream Pie Delight on a humid July evening when the oven felt like a sauna and everyone in my house wanted dessert now. I grabbed store-bought vanilla ice cream and a handful of cookie dough bites, and what started as a quick rescue turned into a ritual.
The first bit cold, creamy ice cream giving way to soft, buttery cookie dough and crunchy chocolate-studded crust felt like sunshine and cozy memories in one forkful. I love how this pie brings together two childhood favorites into a grown-up dessert that still tastes like playtime.
I often pair this pie idea with a twist inspired by other cookie recipes I love, such as Almond Chocolate Chip Cookies, for a nutty contrast in other desserts.
What Makes This Recipe Special
This pie is a no-fuss, no-bake wonder that’s perfect for summer parties, last-minute celebrations, or simply when you want something show-stopping without hours in the kitchen. It’s family-approved, quick to assemble, and versatile you can make it ahead, freeze it, and pull it out when guests arrive. The contrast of textures and the indulgent combo of cookie dough and ice cream make it a guaranteed crowd-pleaser.
Ingredients You’ll Need
For the Crust
- 2 cups (200 g) chocolate wafer crumbs or finely crushed chocolate sandwich cookies
- 6 tbsp (85 g) unsalted butter, melted Note: Use fresh cookies for a crisp, flavorful crust. For gluten-free, use GF chocolate sandwich cookies.
For the Edible Cookie Dough (safe-to-eat)
- 1 cup (140 g) all-purpose flour, heat-treated* (see note)
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar, packed
- 2 tbsp (30 ml) milk or heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup (135 g) mini chocolate chips *Heat-treat flour by baking at 350°F (175°C) for 5 minutes or microwaving in 30-second bursts until it reaches 165°F to make it safe to eat.
For the Ice Cream Filling
- 1.5 quarts (1.4 L) vanilla ice cream, slightly softened
- 1 cup (240 ml) chocolate or cookie dough ripple (optional)
- 1/2 cup (90 g) mini chocolate chips or chopped chocolate
For the Topping
- Whipped cream or whipped topping
- Extra cookie dough pieces or cookie crumbs for garnish
- Flaky sea salt for sprinkling (optional)
Optional substitutions: swap brown sugar for coconut sugar for a deeper flavor, or use dairy-free butter and non-dairy ice cream for a vegan adaptation.
How to make Decadent Chocolate Chip Cookie Dough Ice Cream Pie Delight
Step 1: Prepare the crust
- Preheat oven to 350°F (175°C) if you prefer to bake the crust for extra set, or skip heating for a no-bake crust.
- Combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into a 9-inch (23 cm) pie pan, building up the sides slightly.
- Bake 8–10 minutes for a firmer crust, or chill in the freezer 15 minutes to set if not baking. The crust should feel set and slightly firm to the touch.
Step 2: Make the safe-to-eat cookie dough
- In a bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add vanilla and milk, then fold in the heat-treated flour and salt until a soft dough forms. Stir in the mini chocolate chips.
- The texture should be scoopable and slightly pliable. If too dry, add a teaspoon of milk at a time.
Step 3: Assemble the ice cream layer
- Let the vanilla ice cream sit at room temperature for 5–10 minutes to soften but not melt.
- Spread half of the softened ice cream evenly over the chilled crust. Spoon dollops of cookie dough across the layer and gently swirl or press slightly into the ice cream.
- Add remaining ice cream, smoothing the top with an offset spatula. Fold in chocolate ripple or additional chips if using. Scatter extra cookie dough bits on top.
Step 4: Freeze to set
- Cover the pie tightly with plastic wrap or foil. Freeze at least 4 hours, preferably overnight, until fully firm. The pie should be solid and slice cleanly when chilled through.
Step 5: Finish and serve
- Remove from the freezer 10 minutes before serving to soften slightly for easier slicing.
- Top with whipped cream, cookie crumbs, and a light sprinkle of flaky sea salt if desired. Slice with a warm knife (run under hot water and dry) for tidy pieces.
Tips & Recipe Variations
- Use an ice cream that you love on its own; high-quality ice cream makes a noticeable difference.
- To keep the edible cookie dough safe, always heat-treat the flour and avoid raw eggs.
- For quicker assembly, use store-bought cookie dough bites or cookie dough ice cream.
- Gluten-free option: use gluten-free cookies for the crust and GF flour for the dough.
- Vegan option: swap to plant-based butter and dairy-free ice cream; use dairy-free chocolate chips.
- Storage: Keep the pie tightly wrapped in the freezer for up to 2 weeks. Thaw 10–15 minutes before serving for best texture.
- Avoid freezer burn by pressing plastic wrap directly onto the pie surface before covering.
How to Serve
- Serve slices on chilled plates to delay melting. Add a spoonful of warm chocolate sauce for contrast.
- Pair with espresso, a sweet dessert wine, or a cold milkshake for nostalgic comfort.
- Presentation tip: pipe dollops of whipped cream around the edge and place mini cookie dough balls in the center for a bakery-style finish.
- Estimated serving size: serves 8–10. Approximate calories will vary by ice cream choice; expect around 350–450 calories per slice for standard ingredients.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Make and freeze it up to 2 weeks in advance. Thaw 10–15 minutes before serving.
Q: Can I freeze leftovers?
A: Absolutely. Wrap tightly in plastic wrap and foil. It freezes well for up to 2 weeks without losing texture.
Q: What can I use instead of raw flour in the cookie dough?
A: Heat-treat all-purpose flour by baking at 350°F (175°C) for 5 minutes or microwave until it reaches 165°F, or substitute with almond flour for a different texture.
Q: How do I prevent the pie from becoming icy?
A: Use high-quality ice cream, avoid temperature swings, and keep the pie tightly wrapped. Serving on chilled plates helps.
Q: Can I make mini individual pies?
A: Yes. Use tart pans or ramekins and reduce freezing time; presentation is adorable for parties.
Review
“This pie was the star of our family reunion. The cookie dough pockets were pure joy, and the texture contrast had everyone asking for seconds. Easy to make and even easier to love.” – Sam, happy baker
Conclusion
This Decadent Chocolate Chip Cookie Dough Ice Cream Pie Delight has become my go-to celebration dessert because it is playful, personal, and endlessly adaptable. It brings together simple pantry ingredients into something that feels celebratory and comforting at once. If you’re planning a special treat for a loved one or a festive gathering, consider making this pie as a centerpiece it’s made many ordinary days feel memorable.
For more inspiration on seasonal desserts and special-occasion ideas, check out these creative Valentine’s Day treats.
Decadent Chocolate Chip Cookie Dough Ice Cream Pie Delight
Ingredients
Method
- Preheat oven to 350°F (175°C) if you prefer to bake the crust for extra set, or skip heating for a no-bake crust.
- Combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
- Press firmly into a 9-inch (23 cm) pie pan, building up the sides slightly.
- Bake 8–10 minutes for a firmer crust, or chill in the freezer 15 minutes to set if not baking.
- The crust should feel set and slightly firm to the touch.
- In a bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add vanilla and milk, then fold in the heat-treated flour and salt until a soft dough forms.
- Stir in the mini chocolate chips.
- The texture should be scoopable and slightly pliable. If too dry, add a teaspoon of milk at a time.
- Let the vanilla ice cream sit at room temperature for 5–10 minutes to soften but not melt.
- Spread half of the softened ice cream evenly over the chilled crust.
- Spoon dollops of cookie dough across the layer and gently swirl or press slightly into the ice cream.
- Add remaining ice cream, smoothing the top with an offset spatula.
- Fold in chocolate ripple or additional chips if using. Scatter extra cookie dough bits on top.
- Cover the pie tightly with plastic wrap or foil.
- Freeze at least 4 hours, preferably overnight, until fully firm.
- The pie should be solid and slice cleanly when chilled through.
- Remove from the freezer 10 minutes before serving to soften slightly for easier slicing.
- Top with whipped cream, cookie crumbs, and a light sprinkle of flaky sea salt if desired.
- Slice with a warm knife (run under hot water and dry) for tidy pieces.
Notes
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