Cookie Dough Ice Cream Pie the Best Treat

Oh, where do I even begin with this cookie dough ice cream pie? It feels like ages ago that I first whipped this up, probably out of sheer desperation for something sweet that didn’t involve turning on the oven during a sweltering summer. My kids, bless their hearts, are OBSESSED with anything cookie dough flavored, and honestly, who can blame them? It’s like edible happiness. This pie is more than just a dessert; it’s a memory maker. I remember the first time I served it at a family gathering, and within minutes, all the grown-ups were asking for the recipe. It’s that good, that crowd-pleasing. If you love a classic no-bake cheesecake or a decadent ice cream cake, this cookie dough ice cream pie is going to be your new best friend. It’s got that perfect blend of creamy, sweet, and that irresistible hint of raw cookie dough goodness. Forget about complicated baking; this is pure dessert bliss in a pie plate!

What is cookie dough ice

So, what exactly *is* this magical thing we’re talking about? Think of it as the ultimate mash-up of your favorite desserts. It’s essentially a decadent, no-bake pie that starts with a delicious, buttery crust – often made from crushed cookies or graham crackers, which I adore because it adds another layer of flavor. Then, you fill it to the brim with a dreamy, creamy ice cream base that’s studded with chunks of edible cookie dough. And if that wasn’t enough, we usually top it off with a luscious drizzle or a swirl of something extra special. It’s not just ice cream in a pie crust; it’s a thoughtfully constructed dessert where every element plays its part. The beauty of a cookie dough ice cream pie is its adaptability. It’s a canvas for your favorite sweet additions and a guaranteed hit for any sweet tooth.

Why you’ll love this recipe?

Let me tell you, there are so many reasons why this cookie dough ice cream pie has become a staple in my recipe rotation, and I just know you’re going to fall in love with it too. First off, the flavor! It’s pure indulgence. That rich, creamy ice cream, the sweet pops of chocolate chips and cookie dough chunks… it’s a symphony for your taste buds. It hits all the right notes: sweet, a little bit salty from the crust, and that wonderful chewiness from the cookie dough. What I really love, though, is just how incredibly easy it is to make. Seriously, you don’t need any fancy baking skills at all. It’s a lifesaver when you need a show-stopping dessert without all the fuss. Plus, it’s surprisingly budget-friendly! You can make this with ingredients you likely already have in your pantry and freezer. And the versatility! You can customize it endlessly. Add different kinds of chocolate chips, swirl in some caramel, or even experiment with different cookie dough flavors. It’s perfect for birthdays, holidays, or just because you deserve a treat. This is the dessert that always brings smiles, and that’s something truly special.

How do you make cookie dough

Quick Overview

This cookie dough ice cream pie is all about layering deliciousness with minimal effort. We’ll start by creating a simple, no-bake crust that sets up beautifully in the freezer. Then, we’ll whip up a luscious ice cream filling and fold in generous amounts of edible cookie dough. The whole thing gets frozen until firm, and then it’s ready to be topped and devoured. It’s surprisingly quick to assemble, and the hardest part is waiting for it to freeze!

Ingredients

For the Crust:
2 cups crushed chocolate sandwich
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

For the Cookie Dough Ice Cream Filling:
2 pints high-quality vanilla ice cream, softened slightly (about 15-20 minutes on the counter)
1 cup edible chocolate chip cookie dough (homemade or store-bought; make sure it’s safe to eat raw!)
1/2 cup mini chocolate chips

For the Optional Toppings/Glaze:
Chocolate syrup
Whipped cream
Extra cookie dough chunks

Step-by-Step Instructions

Step 1: Prepare the Crust

First things first, grab your favorite 9-inch pie plate. In a medium bowl, combine the crushed chocolate sandwich cookies, granulated sugar, and melted butter. Mix it all together until the crumbs are evenly moistened. It should look like wet sand. Press this mixture firmly and evenly into the bottom and up the sides of your pie plate. I like to use the bottom of a glass or a flat measuring cup to get it really compact and smooth. Pop this into the freezer for at least 15-20 minutes to let it firm up while you work on the filling.

Step 2: Soften the Ice Cream

Take your vanilla ice cream out of the freezer and let it sit on the counter until it’s softened enough to stir easily but not melted. This usually takes about 15-20 minutes. You don’t want it soupy, just pliable. This is key for getting a smooth, creamy filling.

Step 3: Prepare the Cookie Dough

If you’re using homemade cookie dough, make sure it’s the edible kind! No raw eggs, please. You can easily find recipes for edible cookie dough online. If you’re using store-bought, just make sure it’s labeled as edible. Chop your cookie dough into small, bite-sized pieces. This will give you lovely little bursts of cookie dough flavor throughout the pie.

Step 4: Combine Ice Cream and Mix-ins

In a large bowl, gently stir the softened vanilla ice cream until it’s smooth and creamy. Fold in the chopped edible cookie dough pieces and the mini chocolate chips. Be gentle; you don’t want to overmix and melt the ice cream completely. You’re just looking to evenly distribute the cookie dough and chocolate chips throughout the ice cream base.

Step 5: Fill the Pie Crust

Retrieve your chilled pie crust from the freezer. Spoon the cookie dough ice cream mixture into the crust, spreading it evenly with a spatula. Make sure to get it right to the edges and smooth the top as much as possible.

Step 6: Freeze Until Firm

Cover the pie loosely with plastic wrap or foil, then place it back into the freezer. Let it freeze for at least 4-6 hours, or until it’s completely firm. Overnight is even better if you can resist!

Step 7: Add Toppings (Optional but Recommended!)

Once the pie is firm, you can add your favorite toppings. A generous drizzle of chocolate syrup is always a winner. You can also add dollops of whipped cream and maybe even a few more chunks of cookie dough. Get creative!

Step 8: Slice and Serve

This is the moment you’ve been waiting for! When you’re ready to serve, take the pie out of the freezer a few minutes beforehand to let it soften slightly. This makes it easier to slice. Use a sharp knife dipped in hot water for clean cuts. Enjoy your incredible cookie dough ice cream pie!

What to Serve It With

This cookie dough ice cream pie is honestly a star on its own, but I do love pairing it with a few things to make the experience even more special. For a delightful breakfast treat (yes, I’m that person!), I’ll sometimes serve a small slice with a strong cup of coffee and a few fresh berries on the side. The sweetness of the pie and the richness of the coffee are just divine. For a more elaborate brunch, I’ll plate a generous slice with a dollop of lightly sweetened whipped cream and perhaps a raspberry coulis for a pop of tartness. It looks beautiful and tastes even better. As a dessert, it’s a no-brainer, of course! It’s perfect after a hearty meal. I’ll often serve it with a little extra chocolate sauce or even some salted caramel. And for those cozy, late-night cravings? A simple slice enjoyed straight from the freezer, maybe with a glass of cold milk, is pure comfort. My kids, when they’re feeling particularly celebratory, love it with rainbow sprinkles sprinkled right on top!

Top Tips for Perfecting Your Cookie Dough Ice Cream Pie

I’ve made this cookie dough ice cream pie more times than I can count, and over the years, I’ve picked up a few little tricks that I think can really elevate it. For the crust, make sure you press it in really firmly. If it’s too crumbly, it’ll just fall apart when you try to slice it. Using melted butter evenly distributed is key here. Don’t be afraid to really pack it down, especially on the sides! When it comes to the ice cream, softening it just enough is crucial. If it’s too hard, you won’t be able to mix in the cookie dough and chips evenly. If it’s too soft, it’ll become icy when it freezes. Aim for that perfect stir-able consistency. My absolute favorite tip is about the cookie dough itself. I always make sure to use a really good quality edible cookie dough, or I make my own specifically for this pie. It needs to have a great flavor and texture, and I like to chop it into varying sizes for little surprises. Don’t be shy with the mix-ins – more cookie dough and chocolate chips are always better! For ingredient swaps, if you don’t have chocolate sandwich cookies, graham crackers or even shortbread cookies make a fantastic crust. Just adjust the sugar accordingly. And for the chocolate chips, try mini dark chocolate chips or even white chocolate chips for a different vibe. When it comes to freezing, patience is a virtue! Let it get fully firm; it’s worth the wait for that perfect slice. I’ve learned the hard way that trying to slice it too soon is a recipe for a messy disaster, no matter how delicious it still tastes!

Storing and Reheating Tips

Storing this glorious cookie dough ice cream pie is pretty straightforward, but a few things can help maintain its deliciousness. If you happen to have any leftovers (which is rare in my house!), keeping it at room temperature for too long is not an option, as it’s ice cream, after all! For refrigerator storage, I really don’t recommend keeping it in the fridge long-term, as it will melt and become a soggy mess. This pie is best kept frozen. If you need to store it for a few days, wrap it tightly in plastic wrap, and then in aluminum foil to prevent freezer burn. It should stay delicious for up to 1-2 weeks this way. If you freeze it for longer, the texture might change a bit, but it will still be tasty. Thawing it is simple: just take it out of the freezer about 5-10 minutes before you plan to slice and serve. This makes it much easier to cut cleanly. For the glaze, I usually add it right before serving. If you freeze the pie with a glaze already on it, it can sometimes crack or become too hard. So, topping it just before serving is my go-to method to ensure everything is perfect.

Frequently Asked Questions

Final Thoughts

Honestly, this cookie dough ice cream pie is one of those recipes that just makes life a little bit sweeter. It’s deceptively simple, incredibly forgiving, and tastes like pure happiness. It’s the kind of dessert that brings people together, sparking joy with every bite. Whether you’re looking for a show-stopping centerpiece for a party or just a way to treat yourself after a long week, this pie delivers. I truly hope you give it a try and experience the magic for yourself. If you do, please let me know how it turns out in the comments below – I’d love to hear your variations and see your beautiful pies! And if you’re a fan of easy, no-bake desserts, you might also want to check out my recipe for [Link to another relevant no-bake recipe if applicable, e.g., “Lemon Raspberry No-Bake Cheesecake”] for more sweet inspiration. Happy baking, or rather, happy assembling!

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cookie dough ice cream pie

This Chocolate Chip Cookie Dough Ice Cream Pie is an easy to make, no-bake dessert that is incredibly delicious. Featuring a classic Oreo crust, creamy no-churn vanilla ice cream, and generous portions of edible cookie dough and mini chocolate chips, it's a perfect treat for any occasion.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Edible Cookie Dough

• 6 tablespoons unsalted butter room temperature
• 0.33 cup packed dark brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour heat-treated
• 0.25 teaspoon salt
• 1 teaspoon milk
• 0.33 cup mini chocolate chips

For the Oreo Crust

• 2 cups Oreo cookie crumbs about 24 Oreo cookies, crushed
• 4 tablespoons unsalted butter melted

For the Ice Cream Filling

• 8 ounces cream cheese softened, room temperature
• 0.25 cup granulated sugar
• 0.25 cup packed dark brown sugar
• 2 tablespoons milk
• 1.5 teaspoons vanilla extract
• 1.25 cups heavy whipping cream cold
• 0.5 cup powdered sugar
• 0.5 cup mini chocolate chips divided for filling and topping

For the Whipped Cream Topping

• 0.75 cup heavy whipping cream cold
• 0.25 cup powdered sugar
• 2 tablespoons natural unsweetened cocoa powder
• 0.5 teaspoon vanilla extract

Instructions

 

Make the Edible Cookie Dough

• In a large mixer bowl, beat the 6 tablespoons of butter, 0.33 cup brown sugar, and 2 tablespoons granulated sugar together until light and fluffy.
• Add 1 teaspoon of vanilla extract and mix until well combined.
• Gradually add 1 cup of heat-treated all-purpose flour and 0.25 teaspoon of salt, mixing until just combined.
• Stir in 1 teaspoon of milk to help the dough come together. If needed, add a tiny bit more milk until it reaches a soft, pliable consistency.
• Fold in 0.33 cup of mini chocolate chips. Form the cookie dough into small balls, about the size of chickpeas, and place them on a parchment-lined plate or tray. Freeze until firm.

Prepare the Oreo Crust

• In a food processor or blender, grind 2 cups of Oreo cookies (including the filling) into fine crumbs.
• Transfer the Oreo crumbs to a bowl and combine with 4 tablespoons of melted butter.
• Press the mixture evenly into the bottom and up the sides of a 9 or 10-inch pie pan. Place the crust in the freezer to chill while you prepare the filling.

Assemble the Ice Cream Filling

• In a large mixer bowl, beat the 8 ounces of softened cream cheese, 0.25 cup granulated sugar, and 0.25 cup dark brown sugar until smooth and well combined.
• Stir in 2 tablespoons of milk and 1.5 teaspoons of vanilla extract until the mixture is smooth. Set aside.
• In a separate large mixer bowl, whip 1.25 cups of cold heavy whipping cream with 0.5 cup of powdered sugar on high speed until stiff peaks form.
• Gently fold about half of the whipped cream into the cream cheese mixture until just combined. Then, fold in the remaining whipped cream.
• Stir in 0.25 cup of the mini chocolate chips and about half of the frozen cookie dough balls into the ice cream filling.
• Pour the filling into the chilled Oreo crust and spread evenly. Freeze the pie until completely firm, typically 4-5 hours or overnight.

Add the Topping and Serve

• To make the chocolate whipped cream topping, combine 0.75 cup cold heavy whipping cream, 0.25 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, and 0.5 teaspoon vanilla extract in a large mixer bowl. Whip on high speed until stiff peaks form.
• Pipe or spread the chocolate whipped cream around the edge of the pie. Garnish with the remaining frozen cookie dough balls and the final 0.25 cup of mini chocolate chips.
• Serve the pie directly from the freezer, or let it soften at room temperature for about 10-15 minutes for easier slicing and a creamier texture.

Notes

For best results, ensure all dairy ingredients for the filling and topping are very cold when whipped, except for the cream cheese and butter which should be at room temperature for creaming. The heat-treated flour is crucial for safe consumption of edible cookie dough.