Oh, friend, do I have a treat for you today! This cookie dough ice cream pie… it’s not just a dessert, it’s a whole *vibe*. It’s the kind of thing that makes a regular Tuesday feel like a special occasion, or saves the day when unexpected guests pop by. I remember the first time I made this, it was for a summer barbecue, and honestly, I was a little nervous because I’d never tried making a pie quite like this before. But wow, it was a runaway hit! People were raving about it, asking for the recipe, and my kids kept begging me to make it again. It’s got that perfect combination of textures and flavors that just makes your taste buds sing. It’s even better than store-bought, and so much more impressive than just a tub of ice cream. If you’re a fan of chocolate chip cookies and creamy, dreamy ice cream, then you are going to absolutely adore this cookie dough ice cream pie. Trust me on this one!

What is cookie dough ice cream pie?

So, what exactly *is* a cookie dough ice cream pie? Think of it as the most decadent, no-bake dessert imaginable, all wrapped up in a delicious crust. It’s essentially layers of creamy ice cream, studded with chunks of edible cookie dough, all nestled into a crumbly, buttery crust, and often topped with a luscious chocolate ganache or whipped cream. The name itself just conjures up pure joy, doesn’t it? It’s a celebration of two of the most beloved treats out there – ice cream and cookie dough – merged into one magnificent creation. It’s not a traditional baked pie; it’s all about assembly and chilling, which is what makes it such a lifesaver on busy days. It’s the ultimate indulgence, perfect for birthdays, holidays, or just because you deserve it!

Why you’ll love this recipe?

I love cookie dough ice cream pie recipe. I know you will too. Let’s talk about the recipe.flavor. It’s a symphony of sweet, creamy, and slightly salty. The rich ice cream melts beautifully with the chewy, slightly fudgy cookie dough bites. Then you have that fantastic crust, which adds a lovely textural contrast and a hint of buttery goodness. It’s just pure bliss in every single bite. And the simplicity! Honestly, you don’t need to be a master baker to pull this off. Most of the magic happens while it’s chilling in the freezer. It’s the perfect make-ahead dessert, meaning you can have something truly spectacular ready to go with minimal fuss right before your guests arrive. Plus, it’s surprisingly cost-efficientI love making my own cookie dough. I can use any brand of ice cream, and I can even make it with just a few pantry stapleversatility. While this recipe is divine as is, you can totally customize it. Add sprinkles to the crust, swirl in some hot fudge, or top it with crushed Oreos. It’s like a blank canvas for your sweet-tooth dreams! If you love my No-Bake Cheesecake or my Chocolate Lava Cakes, this cookie dough ice cream pie is going to be right up your alley with its crowd-pleasing appeal and impressive results without the stress.

How to Make Cookie Dough Ice Cream Pie

Quick Overview

This cookie dough ice cream pie is all about layering deliciousness. You’ll start by making a quick, no-bake crust, then layer softened ice cream with chunks of homemade or store-bought edible cookie dough. After a good freeze, you’ll finish it off with a decadent topping. It’s incredibly straightforward, and the most challenging part is waiting for it to set up in the freezer – but oh, is it worth it!

Ingredients

For the Crust:
2 ½ cups crushed chocolate sandwich cookies (like Oreos) – I find that crushing them in a food processor gives the most even crumb, but a Ziploc bag and a rolling pin works just as well if you’re feeling adventurous!
6 tablespoons unsalted butter, melted – Make sure it’s fully melted so it coats all those cookie crumbs beautifully.
1 tablespoon granulated sugar – Just a little extra sweetness to make it irresistible.

For the Filling:
1 quart (about 4 cups) vanilla or cookie dough ice cream, slightly softened – This is the base! Use your favorite brand. I’ve found that letting it sit on the counter for about 15-20 minutes usually does the trick, but you don’t want it too melty, just pliable.
1 cup edible cookie dough – You can buy this pre-made (look for “edible cookie dough” specifically, not raw dough meant for baking) or make your own! If making your own, ensure you’re using heat-treated flour and no raw eggs for safety.

For the Glaze:
½ cup semi-sweet chocolate chips – Good quality chocolate makes a difference here! I like Ghirardelli or Guittard.
¼ cup heavy cream – This is what gives the ganache its glossy, smooth texture.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, grab a 9-inch pie plate. You don’t need to grease it or anything, as the crust will prevent sticking. If you have a springform pan that’s the same size, that’s also fantastic for super clean slices, but a regular pie plate works perfectly fine. Set this aside for now. We’re getting ready to build our masterpiece!

Step 2: Mix Dry Ingredients

In a medium bowl, combine your crushed chocolate sandwich cookies, granulated sugar, and melted butter. Stir everything together until all the crumbs are evenly coated with the butter. It should look like wet sand. This is the foundation of our cookie dough ice cream pie, so getting it right is key!

Step 3: Mix Wet Ingredients

This step is more about making sure your ice cream is *just* soft enough to work with. Take your quart of ice cream out of the freezer and let it sit at room temperature for about 15-20 minutes. You want it spreadable but not completely melted. If you poke it with a spoon, it should give way easily but not be soupy. This is crucial for getting that smooth layer.

Step 4: Combine

Now, let’s get that crust pressed into the pie plate. Pour the cookie crumb mixture into your pie plate. Use the bottom of a glass or a measuring cup to firmly press the crumbs evenly into the bottom and up the sides of the pie plate. Make sure it’s well-compacted so it holds together when you slice it. Pop this in the freezer for about 10 minutes while you prepare the rest.

Step 5: Prepare Filling

While the crust is chilling, take your slightly softened ice cream and spread it evenly into the prepared crust. Now, take your edible cookie dough and break it into small, bite-sized chunks. Scatter these cookie dough pieces generously over the ice cream layer. Don’t be shy! The more cookie dough, the better, in my opinion.

Step 6: Layer & Swirl

This step is where the magic really happens. If you have more softened ice cream, you can add another layer on top of the cookie dough chunks. Alternatively, you can just leave it as is, with the cookie dough peeking through the ice cream. For an extra special touch, you can swirl in some extra cookie dough or even a bit of hot fudge sauce right before freezing. Gently press down to create a smooth surface. Then, pop the whole pie back into the freezer for at least 4 hours, or until it’s completely firm. This is the hardest part – waiting!

Step 7: Bake

There’s no baking involved in this recipe, which is one of the reasons I love it so much, especially during the warmer months! All the “cooking” happens in the freezer. Just ensure you give it enough time to set properly so you get clean slices.

Step 8: Cool & Glaze

Once your cookie dough ice cream pie is frozen solid, it’s time for the finishing touch. In a small microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Be careful not to overheat it. Let the ganache cool for a few minutes until it’s slightly thickened but still pourable. Drizzle or spread this glorious ganache over the top of your frozen pie. The contrast of the cold pie and warm ganache is *chef’s kiss*.

Step 9: Slice & Serve

Let the pie sit at room temperature for about 5-10 minutes before slicing. This makes it easier to cut and ensures the ice cream isn’t rock hard. Use a sharp knife dipped in hot water for the cleanest slices. Serve immediately and watch everyone’s eyes light up! It’s perfect on its own, or you can add a dollop of whipped cream and a sprinkle of chocolate shavings.

What to Serve It With

This cookie dough ice cream pie is truly a star on its own, but there are so many fun ways to serve it depending on the occasion. For a casual weekend breakfast or brunch, I love cutting a generous slice and serving it alongside a hot cup of coffee. The rich flavors are surprisingly good in the morning, especially if you’re having a lazy weekend. For a more elegant brunch, I’ll serve a smaller slice with some fresh berries, like raspberries or strawberries, for a pop of color and freshness. A drizzle of raspberry coulis also looks beautiful! As a dessert, well, it’s already a winner! I’ll often top it with a swirl of fresh whipped cream and a dusting of cocoa powder or some chocolate sprinkles. For those late-night cravings when you don’t want to turn on the oven, this cookie dough ice cream pie is an absolute lifesaver. A simple slice, maybe with a glass of milk or a small glass of dessert wine, is pure comfort. My family also loves it when I serve it with a side of my homemade chocolate sauce – talk about decadent!

Top Tips for Perfecting Your Cookie Dough Ice Cream Pie

I’ve made this cookie dough ice cream pie more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. For the crust, make sure you press it really firmly into the pan. If it’s too loose, it’ll crumble when you try to serve it. I like to use the bottom of a glass to get it nice and even. When it comes to the ice cream, the key is letting it soften just enough to be spreadable, but not so much that it becomes liquid. This usually takes about 15-20 minutes on the counter, but it depends on your room temperature. If it gets too soft, just pop it back in the freezer for a bit! For the cookie dough filling, I always recommend using *edible* cookie dough. You can buy it pre-made, or if you’re making your own, ensure you’re using heat-treated flour and no raw eggs. This is super important for safety! I learned this the hard way once when I forgot to heat-treat the flour, and let’s just say nobody wanted to eat it. Yuck! If you want to get fancy with the swirls, you can gently use a knife or skewer to marble the cookie dough into the ice cream before freezing. It looks so impressive! My kids always ask for extra cookie dough chunks, so I make sure to pack them in generously. When it comes to baking… oh wait, no baking required! That’s the best part! For the ganache, if it seems too thick, add a tiny bit more cream; if it’s too thin, let it sit for a few more minutes to thicken up. The consistency is important for a nice smooth topping. I once tried using milk instead of cream for the ganache, and it just wasn’t as rich and glossy. Stick with the heavy cream for the best results!

Storing and Reheating Tips

Storing this cookie dough ice cream pie is pretty straightforward, but a few things can help maintain its deliciousness. If you have any leftovers (which is rare in my house!), you can cover the pie tightly with plastic wrap, pressing it directly onto the surface of the pie to prevent freezer burn. Then, wrap the whole thing again with aluminum foil. It should keep well in the freezer for up to 2 weeks. The longer it stays in there, the harder it will be to slice, so I always try to serve it within the first week. For reheating… well, there’s no reheating involved with an ice cream pie! The magic is in its frozen state. However, if it does get a bit too hard from being in the freezer for a while, just let it sit at room temperature for about 10-15 minutes before slicing. This softens it up just enough to cut easily and makes the ice cream delightfully creamy again. I never really store the glaze separately, I always add it just before serving, so I don’t have much advice on storing the glaze. But if you did have leftover ganache, it would likely keep in the fridge for a few days and could be gently re-warmed.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For a gluten-free cookie dough ice cream pie, you’ll want to use gluten-free chocolate sandwich cookies for the crust. Many brands now offer these. For the edible cookie dough filling, you can find gluten-free edible cookie dough or make your own using a gluten-free flour blend. Just ensure all your ingredients are certified gluten-free. The texture might be slightly different, but it will still be incredibly delicious!

Do I need to peel the zucchini?

There’s no zucchini in this particular recipe! This cookie dough ice cream pie is all about the delicious combination of cookies, ice cream, and chocolate. No vegetables required for this one, just pure dessert bliss.

Can I make this as muffins instead?

That’s a fun idea! While this is designed as a pie, you could certainly adapt it. You could make individual crusts in muffin tins using the same cookie crumb mixture. Then, you’d spoon in softened ice cream and cookie dough. However, freezing individual portions might be tricky, and they’d melt quite quickly. It might be better to make a full pie and then cut it into smaller, muffin-sized portions after freezing. You could also try a no-bake bar approach using a rectangular pan.

How can I adjust the sweetness level?

This pie is quite sweet, as expected! If you find it too sweet, you can try using a less sweet ice cream flavor, like a plain vanilla or a French vanilla which is often less sweet than regular vanilla. For the cookie dough, you can slightly reduce the sugar in your homemade recipe, but be mindful that sugar also contributes to texture. You can also add a pinch of salt to the cookie dough to balance the sweetness. And, of course, you can skip or reduce the chocolate ganache, as that adds quite a bit of sweetness.

What can I use instead of the glaze?

Oh, there are so many delicious options! Instead of chocolate ganache, you could drizzle caramel sauce, hot fudge sauce, or even a raspberry coulis over the top. For a simpler finish, you could just top it with whipped cream and a sprinkle of extra cookie dough chunks, chocolate chips, or even some colorful sprinkles. Crushed Oreos or graham crackers would also make a lovely topping. Get creative!

Final Thoughts

So there you have it, my friends! This cookie dough ice cream pie is truly a labor of love, but in the best way possible. It’s the perfect dessert that requires no baking, looks incredibly impressive, and tastes absolutely divine. It’s the kind of recipe that brings smiles to faces and makes everyone feel a little bit special. I truly believe this is a must-try for anyone who loves the simple joys of ice cream and cookie dough. It’s a winner for parties, a lifesaver for weeknight treats, and honestly, just a fantastic way to brighten any day. If you’re a fan of this, you might also enjoy my other no-bake recipes or my decadent chocolate desserts. I can’t wait to hear how your cookie dough ice cream pie turns out! Please leave a comment below and let me know what you think, or share any of your own creative twists. Happy assembling!

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Chocolate Chip Cookie Dough Ice Cream Pie

This no-bake Chocolate Chip Cookie Dough Ice Cream Pie is a delicious and easy dessert! It features an Oreo crust, creamy vanilla ice cream, edible cookie dough, and mini chocolate chips.

Prep : 10 Total : 25 minutes

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Ingredients

For the Cookie Dough (Edible)

0.5 cup Butter, softened
0.33 cup Packed Brown Sugar
2 tablespoons Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour heat treated
0.25 teaspoon Salt
1 teaspoon Milk
0.33 cup Mini Chocolate Chips

For the Oreo Crust

2 cups Oreo crumbs (about 24 Oreos)
4 tablespoons Butter melted

For the Pie Filling

8 oz Cream Cheese softened
0.25 cup Sugar
0.25 cup Packed Brown Sugar
2 tablespoons Milk
1.5 teaspoons Vanilla Extract
1.25 cups Heavy Whipping Cream cold
0.5 cup Powdered Sugar
0.5 cup Mini Chocolate Chips divided

For the Whipped Cream Topping

0.75 cup Heavy Whipping Cream cold
0.25 cup Powdered Sugar
2 tablespoons Unsweetened Cocoa Powder
0.5 teaspoon Vanilla Extract

Instructions

Make the Cookie Dough:

In a large mixer bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
Add the vanilla extract and mix until well combined.
Add the flour and salt and mix until well combined.
Add the milk to help the cookie dough come together, then stir in the mini chocolate chips. Add additional milk, if needed to help everything come together.
Make balls of cookie dough that are about the size of chickpeas. Set them in the freezer to freeze.

Make the Pie Crust:

Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
Add the Oreo crumbs to a bowl and combined with the melted butter.
Pour the mixture into a 9 or 10 inch pie pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
Put the crust in the freezer while you make the filling.

Make the Pie Filling:

In a large mixer bowl, beat the cream cheese, sugar and brown sugar until well combined and smooth.
Add the milk and vanilla extract and mix until well combined and smooth. Set mixture aside.
In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
Add about half of the whipped cream to the cream cheese mixture and gently fold to combine.
Add the rest of the whipped cream to the cream cheese mixture and gently fold to combine.
Stir in a 0.25 cup of the mini chocolate chips and about half of the frozen cookie dough balls.
Pour the filling into the pie crust and spread evenly. Freeze the pie until firm, 4-5 hours or overnight.

Make the Whipped Cream Topping:

To finish off the pie, make the whipped cream topping. Add everything to a large mixer bowl and whip on high speed until stiff peaks form.
Pipe swirls around the edge of the pie and finish it off with the remaining cookie dough balls and the final 0.25 cup of mini chocolate chips.
You can serve the pie right out of the freezer, or let it sit and soften for about 15 minutes before serving.