Cookie dough lovers will think they’ve died and gone to heaven with this amazing Cookie Dough Ice Cream Pie. It’s simple, its rich, and oh my, it’s delicious!
There are some recipes you just know are going to be amazing before you ever even give them a try. This Cookie Dough Ice Cream Pie definitely falls into that category. It’s pretty hard to go wrong with cookie dough and ice cream jammed into a cookie pie crust.
How to Make Cookie Dough Ice Cream Pie
This is a brief overview of this amazing recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make the pie crust. Press refrigerated cookie dough into a 9 inch pie pan. Line the pan with aluminum foil and then add coins, dry beans, or pie weights.
- Make the cookie dough. Beat together brown sugar and butter. Then beat in vanilla. Add in the pre-baked flour and finally the mini chocolate chips. Press it into a baking sheet, refrigerate for an hour and then cut into cookie dough pieces.
- Make the no-churn ice cream. Combine cool whip and sweetened condensed milk. Add in a little vanilla.
- Put it all together. You will add half of your cookie dough pieces to the cool whip mixture. Then add that to the cooled pie crust. Top with the remaining pieces.
- Freeze the pie. The pie will need to be frozen overnight to fully set. When ready to serve, allow to sit for 10 minutes.
Pre-Baking Flour
A key step to this recipe is to pre-bake the flour. All purpose flour has the small chance of containing E. coli. There have been outbreaks in the past, and for this reason, I recommend spreading the flour on a baking sheet and baking for 5 minutes at 350 degrees Fahrenheit.
Variations and Substitutions
- Swap out the crust. If making a cookie dough crust feels daunting, you could use a pre-bought graham cracker crust. You could also use my fool proof pie crust recipe and fully bake it before adding the ice cream mixture. You will need to weigh it down as we do here.
- Make it chocolatey. You could add 1/2 a cup of fudge sauce to the cool whip and sweetened condensed milk to make a chocolate ice cream base.
- Top it with more goodness. For serving, consider making whipped cream and fudge sauce to go on top of this delicious pie.
Chocolate Chip Cookie Crusted Cookie Dough Ice Cream Pie
Serves: 8 slices
(tap # to scale)
Prep: 25 minutes
Cook: 8 hours
Total: 8 hours 25 minutes
Cookie dough lovers will think they've died and gone to heaven with this amazing Cookie Dough Ice Cream Pie. It's simple, its rich, and oh my, it's delicious!
Ingredients
Pie Crust
- 16.5 ounce refrigerated chocolate chip cookie dough
Cookie Dough Pieces
- 1 cup all purpose flour
- 1/2 cup butter room temperature
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons milk whatever you keep on hand will work
- 1 cup mini chocolate chips
Ice Cream
- 8 ounces Cool Whip thawed
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
Pie Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Remove from the oven and leave the foil on until the crust has completely cooled. Then remove the coins (or beans) and very very gently pull off the foil.16.5 ounce refrigerated chocolate chip cookie dough
- Spray a piece of aluminum foil with cooking spray and gently push the foil into the pan over the dough. Fill the pie pan with pie weights, coins, or dried beans. Cook for 25 minutes. Allow to cool completely before removing the foil and pie weights.
Cookie Dough Pieces
- While the pie crust is baking, begin making the edible cookie dough that will go in the ice cream. Start by spreading the flour on a baking sheet. Bake at 350 degrees Fahrenheit for five minutes.1 cup all purpose flour
- Beat together the butter and the brown sugar until light and fluffy, about 3 to 6 minutes1/2 cup butter, 3/4 cup brown sugar
- Beat in 1 tsp vanilla and the salt. Add in the flour. Beat on low until it just begins to combine, then turn the mixer on high for a few seconds to full combine.1 teaspoon vanilla extract, 1/2 teaspoon salt
- Finally beat in the milk and gently stir in the mini chocolate chips.2 tablespoons milk, 1 cup mini chocolate chips
- Line a baking sheet with wax paper and press the edible cookie dough into it so it is one big flat piece. Refrigerate for an hour (or until your pie crust is cooled).
- When ready to use in the ice cream, take the edible cookie dough out of the refrigerator. Cut it in half. Then cut each half into small bite sized pieces and set aside the two piles.
Ice Cream
- In a large bowl, mix together the cool whip and sweetened condensed milk. Stir in 1 tsp of vanilla.8 ounces Cool Whip, 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
- Gently mix in one pile of cut edible cookie dough. Pour the mixture into the pie pan over the cooled crust. Top with the other half of edible cookie dough bits.
- Cover with aluminum foil and freeze overnight. Before serving, allow to sit at room temperature for about 10 minutes.
did you make this
Chocolate Chip Cookie Crusted Cookie Dough Ice Cream Pie
I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!
emilie says
You think id be able to do this with real whip cream and not cool whip?
Emilie, definitely!
Amy says
This sure sounds like a keeper to me. I love cookie dough any thing and everything!! I never thought about putting it in a pie. Thank you for sharing your recipe!!
I hope you like it!