Cookie Dough Lovers Ice Cream Pie.
A creamy ice cream pie loaded with homemade chocolate chip cookie dough and mini chocolate chips.
I certainly hope you like chocolate chip cookie dough. And cookie dough ice cream.
Because there is a whole lotta cookie dough happenin’ today!
You know when you’re eating chocolate chip cookie dough ice cream and it’s really just vanilla ice cream with 2 chunks of cookie dough? What a let down! Where is all the cookie dough?!
Well I decided to change all that today. Cookie dough lovers, meet your new best friend. She’s melty, chocolate-y, creamy, and oh-so-doughy! Each bite is full of cookie dough – 2-3 cookie dough chunks per bite! Yep, I counted. This ice cream pie is to die for!
The first (and most important!) step is to make all those gorgeous little cookie dough balls. The cookie dough is egg-free and completely safe to eat. Mix the dough up with your mixer and roll into a TON of balls. It will feel like you’ve been rolling for hours and that there are a million little balls, but it actually only takes about 15 minutes. If you have 15 minutes to get lost on Pinterest, you have 15 minutes to make these cookie dough balls.
Trust me, you want every last cookie dough ball you can get!
The cookie dough balls are tiny. About 1/2 – 3/4 inch in diameter. Teeny tiny little guys!
Freeze the little balls as you prepare the crust and ice cream filling. The crust, by the way, is made from Oreos. Crushed Oreos and melted butter. Does it really get any better than that? You know it has to be good!
The ice cream filling is made from only two easy ingredients. Vanilla ice cream (or frozen yogurt) and Cool Whip. Don’t like Cool Whip or can’t get ahold of it? Just use more ice cream. The Cool Whip makes the cake extra creamy; don’t leave it out unless you must.
Add the cookie dough balls to the creamy filling and pour into the crust. Freeze for 4-6 hours, or overnight. Waiting that long is torture, trust me!
It’s the best ice cream pie/cake I’ve ever had. And trust me, I’ve tried plenty of ice cream cakes. Don’t you just want to dig right into all that cookie dough-ness? Unbelievable!
This is such a simple frozen dessert to prepare this summer! This ice cream pie was my practice because I plan to make another one when Kevin and I are in Deep Creek Lake next week! The exact spot where he proposed 6 short months ago. 🙂
Stop what you are doing right now and start making some cookie dough madness!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Cookie Dough Ice Cream Pie
Yield: Serves 12
An easy to make, super creamy ice cream pie loaded with homemade chocolate chip cookie dough and mini chocolate chips.
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar (or dark brown)
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (30ml) milk or cream
- 1 teaspoon vanilla extract
- 1 and 1/4 cups (160g) all-purpose flour (measured correctly)
- 1/8 teaspoon salt
- 1 cup (180g) mini chocolate chips (divided)
Oreo Cookie Crust
- 2 cups crushed Oreo crumbs (about 18 Oreos, Double Stuf or regular)
- 5 Tablespoons (75g) unsalted butter, melted
- 1 8-ounce container frozen whipped topping (Cool Whip), thawed
- 1 quart vanilla ice cream, softened (or frozen yogurt)
Make the cookie dough first: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in 1/2 cup mini chocolate chips.
Line a large baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into tiny balls, about 1/2 - 3/4 inch in diameter. Place on the cookie sheet and freeze as you prepare the crust and filling.
Make the crust: Combine the crushed cookies and melted butter. Press mixture evenly into the bottom and up the sides of a nonstick 8-inch springform pan. Set aside.
Make the filling: In a large bowl, mix the Cool Whip and ice cream together until smooth and creamy. Remove the cookie dough balls from the freezer and add 3/4 of them to the ice cream filling. Stir until combined and pour into prepared Oreo crust. Top with the remaining cookie dough balls and 1/2 cup mini chocolate chips. Freeze for 4-6 hours. Remove from the freezer, slice, and serve.
Keep chilled in the freezer up until you serve the pie.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Are you a cookie dough fanatic? Try these!
This will absolutely be your new favorite way to eat cookie dough.