A buttery chocolate chip cookie crust with creamy ice cream, rich fudge, and homemade whipped cream to top off this Ice Cream Pie with Cookie Crust!
It’s snowing outside and we are enjoying big slices of Ice Cream Pie! I love a warm slice of pie with ice cream on top, or cookies with ice cream in between! I thought that it would be fun to combine the two to make one sweet treat to enjoy all year long!
I created this Ice Cream Pie with Cookie Crust Recipe to give my family a dessert surprise this weekend! As I sat here thinking of what to name my creation I thought to check google for some ideas. Well, wouldn’t you know that there are several recipes already floating out there! Here I thought I had brainstormed an original idea! Has that ever happened to you?
This Ice Cream Pie has some unique twists from those I ended up discovering online! Homemade chocolate chip cookie recipe is the crust for the pie and it’s filled with yummy ice cream, a layer of velvet fudge, and topped with homemade whipped cream! There are some secrets to making this Pie work and I have them all right here for you!
This Ice Cream Pie makes my family do the happy dance even while eating it in winter! It’s the happy combination of ice cream and cookies! When my little love took her first bite all we heard was, “MMMM, buttery, chocolaty, ice creamy, delicious.” Yep, that about sums up this dessert!
- Let's Make The Cookie Crust:
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 stick of butter-softened
- ½ teaspoon vanilla
- 1 egg
- 1 cup + 2 Tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- The Pie Part:
- 2½ cups ice cream-any type
- ½ cup hot fudge
- 16 ounce whipping cream
- ¼ cup granulated sugar
- Preheat Oven 350F
- Grease a 9 inch pie plate
- In a large mixing bowl cream sugars and butter
- Add in egg and vanilla
- Combine flour, baking soda, and salt. Add to batter.
- Stir in chocolate chips.
- Press the batter evenly around the pie plate.
- Bake at 350F for 15-20 minutes until golden on top.
- While still warm run a knife along the edges of the cookie crust so it will be easier to cut.
- Cool completely.
- Evenly spread ice cream on top of cookie crust.
- Place in freezer for 15 minutes.
- Warm the hot fudge slightly and spread over ice cream. It's ok if it drizzles down the sides, it will be covered by the whipped cream.
- Place in freezer.
- In a large bowl whip the cream and ¼ cup sugar together until it becomes thickened whipped cream.
- Divide in half. Spread one-half evenly over hot fudge layer. Use the remaining half to pipe rosettes around pie.
- Freeze at least 4 hours or overnight before serving.
Run a sharp knife under warm water and then make the first cut.
Because the crust is a cookie it make take a bit to get the first piece out, but it will be all worth it!