Chocolate Chip Cookie Crusted Cookie Dough Ice Cream Pie
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!
Servings: 8 slices
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.