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Decadent Chocolate Chip Cookie Dough Ice Cream Pie Delight

A no-bake dessert pie that combines vanilla ice cream, edible cookie dough, and a chocolate wafer crust for a delightful treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups chocolate wafer crumbs or finely crushed chocolate sandwich cookies Use fresh cookies for a crisp, flavorful crust. For gluten-free, use GF chocolate sandwich cookies.
  • 6 tbsp unsalted butter, melted
For the Edible Cookie Dough
  • 1 cup all-purpose flour, heat-treated See note on heat-treating.
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 2 tbsp milk or heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup mini chocolate chips *Heat-treat flour by baking at 350°F (175°C) for 5 minutes.
For the Ice Cream Filling
  • 1.5 quarts vanilla ice cream, slightly softened
  • 1 cup chocolate or cookie dough ripple (optional)
  • 1/2 cup 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)

Method
 

Prepare the crust
  1. 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.
  2. Combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
  3. Press firmly into a 9-inch (23 cm) pie pan, building up the sides slightly.
  4. Bake 8–10 minutes for a firmer crust, or chill in the freezer 15 minutes to set if not baking.
  5. The crust should feel set and slightly firm to the touch.
Make the safe-to-eat cookie dough
  1. In a bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
  2. Add vanilla and milk, then fold in the heat-treated flour and salt until a soft dough forms.
  3. Stir in the mini chocolate chips.
  4. The texture should be scoopable and slightly pliable. If too dry, add a teaspoon of milk at a time.
Assemble the ice cream layer
  1. Let the vanilla ice cream sit at room temperature for 5–10 minutes to soften but not melt.
  2. Spread half of the softened ice cream evenly over the chilled crust.
  3. Spoon dollops of cookie dough across the layer and gently swirl or press slightly into the ice cream.
  4. Add remaining ice cream, smoothing the top with an offset spatula.
  5. Fold in chocolate ripple or additional chips if using. Scatter extra cookie dough bits on top.
Freeze to set
  1. Cover the pie tightly with plastic wrap or foil.
  2. Freeze at least 4 hours, preferably overnight, until fully firm.
  3. The pie should be solid and slice cleanly when chilled through.
Finish and serve
  1. Remove from the freezer 10 minutes before serving to soften slightly for easier slicing.
  2. Top with whipped cream, cookie crumbs, and a light sprinkle of flaky sea salt if desired.
  3. Slice with a warm knife (run under hot water and dry) for tidy pieces.

Notes

Use an ice cream that you love on its own; high-quality ice cream makes a noticeable difference. Wrap tightly in plastic wrap to avoid freezer burn.