Now that it’s unofficially summer, I have the best dessert recipe to share with you. I know it’s the best because it involves ice cream and cookie dough. And no oven.
First, I’m going to let you in on a little secret: this pie isn’t nearly as bad for you as it looks (speaking relatively here, folks). Don’t you love when that happens? This secret obviously means you need to make this pie. Immediately. 😉
I dreamed this recipe from the bottom up, literally. Most ice cream pies involve graham cracker crusts of some sort (which I love), but for whatever reason, I wanted to attempt a crust made of cookie dough. Not baked cookies, but unbaked, gooey, cookie dough. And what better to top a pie crust made of cookie dough than with cookie dough ice cream?
Chocolate chip cookie dough ice cream pie… with a chocolate chip cookie dough crust. This stuff might be the answer to world peace, my friends.
Since the cookie dough crust is frozen to set, I knew I needed to keep eggs out of the picture. I scoured the web for no-egg cookie dough recipes and landed on this gem. I made some adaptations, subbing butter for the oil (the original recipe is vegan, but I’m not), and used a combination of oats + almond meal to thicken things up. For those of you with special diets (e.g., vegan, gluten free), this recipe is totally doable. 🙂
Once I pressed the cookie dough into a springform pan, I let it set in the freezer for about 2 hours. As the crust sets, you will be able to press the cookie dough a bit easier, so don’t worry if you have trouble when first spreading it to the edges of the pan.
Meanwhile, I got the ice cream portion of things going. I mixed two cups of (softened) light cookie dough ice cream with a cup and a half of lite cool whip. I love making frozen/chilled pies with cool whip because it gives the pie lots of volume. If you’re not a cool whip fan,
we can’t be friends, you could substitute real whipped cream (homemade, not from a can).
Once the cookie dough has chilled, spread the ice cream + cool whip mixture over the crust, and then let it freeze at least 6 hours, or overnight. I chilled mine overnight. And then I promptly devoured a slice for lunch the next day. 🙂
… and I’ll now proceed to dream up 3497932 variations of this pie. 😉
[print_this]Chocolate Chip Cookie Dough Ice Cream Pie
Chocolate chip cookie dough (sans egg) serves as the crust for this frozen cookie dough ice cream pie.
Prep time: 15 minutes
Cook time: n/a
Cookie dough crust (adapted from Chocolate Covered Katie):
- 1 cup canned white beans, rinsed and drained
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 2 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 3 tablespoons chocolate chips
- 2 tablespoons quick oats
- 2 to 3 tablespoons almond meal (or all-purpose flour)
Spray a 7 or 8-inch springform pan lightly with nonstick cooking spray. Mash the beans in a food processor until smooth. Combine all ingredients in a mixing bowl; stir until mixed well. Press the cookie dough into the pan. Chill until set, about 2 hours.
Ice cream layer:
- 2 1/2 cups light cookie dough ice cream (I recommend Edy’s)
- 1 1/2 cups light cool whip (or homemade whipped cream)
Allow the ice cream to soften on the counter. Once softened, fold the cool whip into the ice cream until blended. Spread the mixture over the chilled cookie dough crust. Freeze the pie at least 6 hours before serving, or overnight.
This is an original recipe from http://www.littlebittybakes.com. [/print_this]