A creamy ice cream pie loaded with homemade chocolate chip cookie dough and mini chocolate chips.
I certainly hope you like chocolate chip cookie dough. And cookie dough ice cream. And Oreo cookie crust.
You know when you’re eating chocolate chip cookie dough ice cream and it’s really just vanilla ice cream with 2 chunks of cookie dough? What a letdown! Where is all the cookie dough?!
Well I decided to change all that today. Cookie dough lovers, meet your new best friend. She’s melty, chocolate-y, creamy, and oh-so-doughy! Each bite is full of cookie dough—2-3 cookie dough chunks per bite! Yep, I counted. This ice cream pie is to die for!
The first (and most important!) step is to make all those gorgeous little cookie dough balls. It will feel like you’ve been rolling for hours and that there are a million little balls, but it actually only takes about 15 minutes. The cookie dough balls are tiny. About 1/2 – 3/4 inch in diameter.
Freeze the little balls as you prepare the crust and ice cream filling. The crust, by the way, is made from Oreos. Crushed Oreos and melted butter. The ice cream filling is made from only two easy ingredients. Vanilla ice cream (or frozen yogurt) and Cool Whip. Don’t like Cool Whip or can’t get ahold of it? Just use more ice cream. Or you can make a full batch of homemade whipped cream. Making it from scratch couldn’t be any easier, so I encourage you to give it a try! The ice cream filling is a lot like the one we use in peanut butter ice cream pie. Another easy yet incredibly delicious recipe to add to your list!
Add the cookie dough balls to the creamy filling and pour into the crust. Freeze for 4-6 hours, or overnight. Waiting that long is torture, trust me!
The egg-free cookie dough is made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria.
How to Heat Treat Flour
Option 1 – Microwave
- You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
- Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
Option 2 – Oven
- Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
- If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
- If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
And if you can’t get enough of cookie dough treats, try my brownie cupcakes with cookie dough frosting next!
Print
Cookie Dough Ice Cream Pie
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 5 hours
- Yield: serves 12
- Category: Frozen Dessert
- Method: Baking
- Cuisine: American
Description
An easy to make, super creamy ice cream pie loaded with homemade chocolate chip cookie dough and mini chocolate chips.
Ingredients
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (30ml) milk or cream
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (156g) heat-treated all-purpose flour*Â (spooned & leveled)
- 1/8 teaspoon salt
- 1 cup (180g) mini chocolate chips (divided)
Oreo Cookie Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g)Â unsalted butter, melted
Filling
- full recipe for homemade whipped cream or 1 8-ounce container frozen whipped topping (Cool Whip), thawed*
- 1 quart vanilla ice cream, softened (or frozen yogurt)
Instructions
- Make the cookie dough first: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in 1/2 cup mini chocolate chips.
- Line a large baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into tiny balls, about 1/2 – 3/4 inch in diameter. Place on the cookie sheet and freeze as you prepare the crust and filling.
- Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into a nonstick 8-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Set aside.
- Make the filling: In a large bowl, mix the Cool Whip and ice cream together until smooth and creamy. Remove the cookie dough balls from the freezer and add 3/4 of them to the ice cream filling. Stir until combined and pour into prepared Oreo crust. Top with the remaining cookie dough balls and 1/2 cup mini chocolate chips. Freeze for 4-6 hours. Remove from the freezer, slice, and serve.
- Keep chilled in the freezer up until you serve the pie.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Food Processor/Blender | Glass Mixing Bowl |Â 8-inch Springform Pan
- Heat Treated Flour: See note/instructions above recipe or purchase it online.
- Feel free to use prepared homemade whipped cream instead of Cool Whip. You will need the whole recipe for homemade whipped cream.
Hi Sally. I was wondering, could I use cookie dough from the store for the crust? I don’t have anything against oreos, but that sounded really good.
Hi Kim, we haven’t tested it that way, but if you try it, please let it know how it turns out!
Hi Sally, I bake a lot for my family and your recipes have never let them down but my dad doesn’t like cookie dough. He says it’s the greasy texture of it and wouldn’t even touch this delicious pie when I made it so I was wondering if I could do an Oreo filling instead of the cookie dough and if so would I use just Oreos?
Hi Ayla, Yes you can absolutely just use Oreo cookie pieces instead of the cookie dough.
Have you ever made this with any other ice creams?
I prefer chocolate over vanilla
It’d be fantastic with chocolate ice cream.
Sally Sally Sally!!!
this is my first time trying any of your recipes and i was so nervous because cookie dough isn’t popular over here
i made this at a family gathering last weekend and they ABSOLUTELY LOVED IT!!!! it was delicious, light and simply divine.
everyone from all ages loved it 😀
thank you for the wonderful recipe. so looking forward to trying out your different desserts 🙂
can I use regular chocolate chips instead of the mini?
Definitely. I use mini because it’s easier to cram more in the cookie dough compared to the larger size.
Hey Sally,
This looks fantastic! Can you freeze this overnight before you serve it? I have a family get together Sunday nightbut I will not have time to make it on sunday. Would it last if I made it Saturday night?
Thank you and I love your reciples! This will be the 12th one I have made and I have loved them all!
Yep. Overnight freezing is just fine. So happy you are enjoying my recipes!
Hi Sally – I don’t have a springform pan. Is there a substitution?
I find it nearly impossible to cut this ice cream cake out of any other cake pans, unfortunately.
Cookie dough anything is great! Want to make this as soon as the weather gets warmer! Question, how would you store this in the freezer (and for how long) since this will not all get eaten in one sitting?
Hey Allie! I make this ice cream pie a lot in the summer – we usually just put the pan back in the freezer with leftover slices for a couple days as we finish it off.
This looks amazing! I am wondering if a springform pan is absolutely necessary? I want to make this tomorrow for my boyfriend’s birthday, but I only have normal 8 inch cake pans…
Either way, thanks for the amazing recipe!
It will be nearly impossible to cut the cake with the sides of the pan in the way, so that’s why a springform pan is required. Perhaps you can make this cookie cake instead: https://sallysbakingaddiction.com/2014/03/18/chocolate-chip-cookie-cake/
I was just wondering if i make it with a 9 inch pan instead of an 8 inch pan, will it make a difference??? Will i need to change the recipe some how or what? Thank you, this recipe is looks great!!!
No changes needed – 8 or 9 inch pan is just fine. Enjoy!