Cookie Dough Lovers Ice Cream Pie

A creamy ice cream pie loaded with homemade chocolate chip cookie dough and mini chocolate chips. 

A creamy ice cream pie loaded with homemade chocolate chip cookie dough and mini chocolate chips. I went heavy on the cookie dough, of course!

I certainly hope you like chocolate chip cookie dough. And cookie dough ice cream.

Chocolate Chip Cookie Dough Balls - to put in ice cream!

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!

Chocolate Chip Cookie Dough Ice Cream Pie. Creamy, cool, and no baking! Loaded with EXTRA homemade cookie dough!

The first (and most important!) step is to make all those gorgeous little cookie dough 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. The cookie dough balls are tiny. About 1/2 – 3/4 inch in diameter.

Homemade safe-to-eat cookie dough balls for my Cookie Dough Ice Cream Pie!

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. 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.

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!

Chocolate Chip Cookie Dough Ice Cream Pie. Creamy, cool, and no baking! Loaded with EXTRA homemade cookie dough!

The egg-free cookie dough is made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria.

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.
Print

Cookie Dough Ice Cream Pie

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: serves 12
  • Category: Frozen Dessert
  • Method: Baking
  • Cuisine: American

Description

An easy to make, super creamy ice cream pie loaded with homemade chocolate chip cookie dough and mini chocolate chips.


Ingredients

Cookie Dough

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 Tablespoons (30ml) milk or cream
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (160g) heat-treated all-purpose flour* (spoon & leveled)
  • 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

Filling

  • full recipe for homemade whipped cream or 1 8-ounce container frozen whipped topping (Cool Whip), thawed*
  • 1 quart vanilla ice cream, softened (or frozen yogurt)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Keep chilled in the freezer up until you serve the pie.

Notes

  1. Heat Treated Flour: See note/instructions above recipe or purchase it online.
  2. Feel free to use prepared homemade whipped cream instead of Cool Whip. You will need the whole recipe for homemade whipped cream.

Keywords: cookie dough ice cream pie

33 Comments

  1. This was my first time ever making any recipe involving ice cream.
    I probably almost broke a few knifes trying to cut it because I am very impatient when I want my chocolate I want it NOW. Ever fork full of this was a glorious combination of chocolate chips, cookie dough and creamy ice cream. It was HUGE too! I’m surprised it didn’t break a shelf in my freezer.

    1. Yes, this cake certainly is large. I hope you loved it Meg!

  2. Why not make this into a cup-pie? That would be AMAZING!

    1. Love that idea!

  3. I was just wondering if i make it with a 9 inch pan instead of an 8 inch pan, will it make a difference??? Will i need to change the recipe some how or what? Thank you, this recipe is looks great!!!

    1. No changes needed – 8 or 9 inch pan is just fine. Enjoy!

  4. This looks amazing! I am wondering if a springform pan is absolutely necessary? I want to make this tomorrow for my boyfriend’s birthday, but I only have normal 8 inch cake pans…
    Either way, thanks for the amazing recipe!

    1. It will be nearly impossible to cut the cake with the sides of the pan in the way, so that’s why a springform pan is required. Perhaps you can make this cookie cake instead: https://sallysbakingaddiction.com/2014/03/18/chocolate-chip-cookie-cake/

      1. Oooh that could be a good alternative! Thanks Sally!

  5. Cookie dough anything is great! Want to make this as soon as the weather gets warmer! Question, how would you store this in the freezer (and for how long) since this will not all get eaten in one sitting?

    1. Hey Allie! I make this ice cream pie a lot in the summer – we usually just put the pan back in the freezer with leftover slices for a couple days as we finish it off.

  6. Nicole, Zarayna, and Mobina says:

    Hey Sally,
    We just made the ice cream pie and it was amazing!
    We used just vanilla ice cream because we didn’t have cool whip, and we whipped the ice cream in our stand mixer which made it like soft serve ice cream. It had so much cookie dough- which we loved! Thanks so much for the recipe, we love your blog.

  7. Hi Sally – I don’t have a springform pan. Is there a substitution?

    1. I find it nearly impossible to cut this ice cream cake out of any other cake pans, unfortunately.

  8. Hey Sally,

    This looks fantastic! Can you freeze this overnight before you serve it? I have a family get together Sunday nightbut I will not have time to make it on sunday. Would it last if I made it Saturday night?

    Thank you and I love your reciples! This will be the 12th one I have made and I have loved them all!

    1. Yep. Overnight freezing is just fine. So happy you are enjoying my recipes!

  9. can I use regular chocolate chips instead of the mini?

    1. Definitely. I use mini because it’s easier to cram more in the cookie dough compared to the larger size.

  10. This totally ruined cookie dough ice cream for me. 😀 Jokes aside, this is fabulous!! It was hard work without an electric mixer but totally worth it.
    This is the second of your recipes that I’ve tried and both were so good and so hard to mix by hand that I’m seriously toying with the idea of getting an electric mixer (I wonder why, though, I’ve been baking without one for years).

  11. Sally Sally Sally!!!
    this is my first time trying any of your recipes and i was so nervous because cookie dough isn’t popular over here
    i made this at a family gathering last weekend and they ABSOLUTELY LOVED IT!!!! it was delicious, light and simply divine.
    everyone from all ages loved it 😀

    thank you for the wonderful recipe. so looking forward to trying out your different desserts 🙂

    1. Thank you for the excitement over this cookie dough pie, M.L.! I loved reading it.

  12. Okay, Sally right now I am way to tempted to make a batch of cookie dough without chocolate chips (we don’t have any). How do you think this ice cream pie would turn out with other flavors, cause now I’m wondering if I can make a chocolate one.

  13. I’m sure you won’t approve this message, but that will only show what your interests truly are (you and your blog, not your readers – though I hope you prove me wrong). Raw flour has been found to carry salmonella and e. coli. Just because this mixture doesn’t contain raw eggs does NOT mean it is safe. But I bet 5 bucks that you’ll delete this message without approval before you’ll take responsibility and show your readers you care about anything other than views and revenue.

    1. I can’t believe my eyes reading this. Do you even know this girl to speak to her so rudely? You could’ve shared your opinion in a respectable way. 

    2. Did you give Sally the 5 bucks you owe her? I wasted 30 seconds of my life reading your ridiculous comment.

  14. Have you ever made this with any other ice creams?

    I prefer chocolate over vanilla

    1. It’d be fantastic with chocolate ice cream.

  15. i love this pie!!! at my school when the students get to the 100th lesson they get to have pie day so everyone brings in pie so i am definately making this pie it looks amazing thx 

  16. This is in my freezer right now! I just made it for the first time. We just got a new refrigerator
    last week with a bigger freezer. I never had room before to store frozen desserts. (this could be dangerous!). We are having friends over tonight to share. I can’t wait to try it.

  17. Sally! You’ve made it so hard for me to decide what pie to make for my dad for father’s day. They look soooo good! I’m debating between the Brookie Pie and this one. I need a cookie dough brookie hybrid. I can’t wait to try one of them out.

  18. I made it! Oh thank you so much. My Birthday was yesterday and i decided i had to have it. I did it with chocolate ice cream. Oh yum. Next time i must make the balls smaller though. I used the whole container of ice cream which was .5 too much. Good thing i used a 10 inch pan instead. It was filled to the tippy top. I had to rearrange the freezer to get this heavenly creation in there. Next time i was thinking of making it with Reese PB cups instead of the cookie dough just to switch things up a bit maybe. This is better than Dairy Queens Blizzard for sure. I am still going to get my husband to get me another ice cream cake for the family coming so they dont wolf this down on me. 🙂 Thank you.

  19. Hi Sally, I bake a lot for my family and your recipes have never let them down but my dad doesn’t like cookie dough. He says it’s the greasy texture of it and wouldn’t even touch this delicious pie when I made it so I was wondering if I could do an Oreo filling instead of the cookie dough and if so would I use just Oreos?

    1. Hi Ayla, Yes you can absolutely just use Oreo cookie pieces instead of the cookie dough.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×