Chocolate Chip Cookie Dough Ice Cream Pie made without cookie mix has a chocolate chip cookie crust filled with hot fudge sauce, vanilla ice cream, and of course cookie dough pieces.
I can’t believe we are almost done with the first full week of August. Is it me or is summer going by way too quickly?
Although I admit mine was cut short due to moving back to Pittsburgh, which pretty much took up my entire July.
Back and forth a few hours on the Turnpike, packing, cleaning, unpacking, more cleaning.
As I reminisce back on this Chocolate Chip Cookie Dough Ice Cream Pie, I wish I had a slice waiting for me in the freezer right now (which btw this freezer has tons more room than my last one).
I actually made this ice cream pie back in June but haven’t had a chance to share it with you until now.
A chocolate chip cookie crust, vanilla ice cream, hot fudge sauce, plenty of cookie dough pieces. The only thing missing is another piece.
And the best part? It’s made from scratch (no store-bought cookie dough required).
When it comes to baking, I’m a huge believer in making what I can from scratch.
Yes, I do cheat sometimes with frozen puff pastry or a jar of marshmallow fluff, but I don’t use pre-made cookie dough or cake mix.
When I see a recipe I’m just dying to make but uses store-bought cookie dough, I make it from scratch.
When I first spotted the recipe for this Chocolate Chip Cookie Dough Ice Cream Pie, my heart was immediately set on making it.
Ice cream and chocolate chip cookie dough married together in a pie? Yes please!
However, it called for packaged cookie dough.
With a few bumps and tweaks, I made probably one of the best desserts I’ve had this summer.
The chocolate chip cookie crust was the hardest part to get right.
The first time the middle just didn’t want to fully bake. The second time the middle puffed up too much, making it too shallow to fill.
Getting frustrated, I did some research online and found a cookie crust recipe from Dede Wilson that didn’t use any egg or leavening agents. Perfect!
I will warn you though that the crust is hard to cut when you take it straight from the freezer, but if you let it sit for about 5-10 minutes, it should be easier to cut before the ice cream starts to melt.
Unless there’s a chocolate chip in your cutting path. Then you may need to use some extra force.
If you’re really impatient, you can pick it up like a slice of pizza (I may or may not have experience with that).
I did use store-bought vanilla bean ice cream due to time, but you are welcome to makehomemade vanilla ice cream.
I used my homemade hot fudge sauce, which doesn’t take long to make at all.
One requirement I had for this cookie dough pie is making sure there is enough cookie dough pieces in every bite.
I’m tired of ordering cookie dough ice cream only to have very little cookie dough in it, so I made sure there is plenty of eggless cookie dough pieces in every bite.
Chocolate Chip Cookie Crust
- 4 tablespoons unsalted butter, softened
- 1/3 cup brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup semisweet chocolate chips
Cookie Dough Pieces
- 2 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup semisweet chocolate chips
- For the Crust: Preheat oven to 350F. Lightly grease a 9-inch pie plate.
- In a large mixing bowl, beat together the butter and brown sugar until smooth, about 2-3 minutes.
- Gradually beat in the flour, salt, and vanilla until the mixture comes together (it may look crumbly but if you press it together with your fingers, it will come together). Stir in the chocolate chips.
- Gather the dough together with your hands and form a ball. Press dough into the pie plate along the bottom and sides, creating an even, high rim.
- Bake for 20-22 minutes or until the crust is light brown along the edges but bottom is still a little soft (do not overbake - it will firm as it cools). Cool completely on rack.
- For the Cookie Dough: While the crust is baking, in a medium mixing bowl, beat together the butter and both sugars until light and fluffy. Beat in the milk, vanilla, and salt. Gradually beat in the flour until combined then add the chocolate chips.
- Form really small pieces (think bite size - roughly 1/8 to 1/4 teaspoon) and place on a tray or plate. Keep cold until ready to use.
- To Assemble: Spread the fudge sauce in the bottom of the cooled cookie crust. Freeze 15 minutes.
- In a large bowl, mix together the vanilla ice cream and all but 2 tablespoons of the cookie dough. Spread on top of fudge sauce layer. Freeze 15 minutes.
- Remove the pie from the freezer and drizzle more fudge sauce on top. Garnish with remaining cookie dough pieces. Freeze at least an hour (or until firm) before serving. Let sit at room temperature for 5-10 minutes before cutting.
Source: Inspired by Betty Crocker; Crust slightly adapted from Bakepedia
Want More Ice Cream Related Recipes?
Spiced Cookie Dough Ice Cream
Vanilla Bean Ice Cream