Homemade Chocolate Chip Cookie Dough Ice Cream Pie: From Scratch Perfection (No Mix!)
Summer seems to fly by, doesn’t it? One moment you’re planning barbecues, and the next you’re wondering where August went. For me, this summer was a whirlwind of packing and unpacking, as I recently completed a move back to Pittsburgh. The endless trips, the meticulous cleaning, the boxes everywhere – it consumed a good chunk of my July. Now, as I look back, I find myself reminiscing about this incredible Chocolate Chip Cookie Dough Ice Cream Pie, wishing I had a generous slice waiting for me in my (much larger and emptier!) new freezer. It’s the perfect antidote to a busy schedule, a cool, creamy reward that feels like a mini-celebration.
I actually whipped up this delightful ice cream pie back in June, but life, and moving, got in the way of sharing it with you until now. And believe me, it was worth the wait! Imagine this: a crisp, buttery chocolate chip cookie crust, generously layered with rich hot fudge sauce, creamy vanilla bean ice cream, and, of course, an abundance of irresistible, homemade cookie dough pieces. Every single bite is a symphony of textures and flavors, a truly decadent experience. The best part? It’s all made from scratch, ensuring a freshness and flavor that store-bought alternatives simply can’t match.
Embracing the “From Scratch” Philosophy for Unrivaled Flavor
When it comes to baking, I am a firm believer in the magic of making things from scratch whenever possible. While I admit to occasionally taking a shortcut with items like frozen puff pastry or a jar of marshmallow fluff when time is of the essence, there are certain ingredients I simply refuse to compromise on. Pre-made cookie dough and cake mixes fall squarely into that category. There’s an unparalleled depth of flavor and a sense of accomplishment that comes from creating something truly homemade, and this Chocolate Chip Cookie Dough Ice Cream Pie is a testament to that philosophy.
I distinctly remember the moment I first stumbled upon a recipe for a cookie dough ice cream pie. My heart immediately knew I had to make it. The concept itself – the glorious marriage of ice cream and chocolate chip cookie dough, all contained within a pie shell – was utterly captivating. “Yes, please!” was my immediate thought. However, the original recipe called for packaged cookie dough, and that just didn’t sit right with my baking principles. I knew I could elevate it, make it truly special by taking the extra steps to create every component from scratch.
It took a few attempts, a few minor bumps and tweaks along the way, but the result was nothing short of spectacular. This pie quickly became one of the absolute best desserts I’ve enjoyed all summer. The effort was well worth it, transforming a simple idea into a gourmet treat that celebrates the joy of homemade goodness. This isn’t just an ice cream pie; it’s a labor of love, a delicious adventure in scratch baking that rewards you with an extraordinary dessert.
Perfecting the Homemade Chocolate Chip Cookie Crust
Oddly enough, the most challenging part of bringing this vision to life was perfecting the chocolate chip cookie crust. You might think a simple cookie crust would be straightforward, but getting it just right required a bit of trial and error. My first attempt resulted in a crust with a stubbornly unbaked middle, while the second try saw the center puffing up far too much, leaving a shallow, insufficient space for the luscious fillings. Frustration began to set in, but I was determined to crack the code.
My persistence paid off when I dove into some online research. I discovered a brilliant cookie crust recipe from Dede Wilson that ingeniously omits both eggs and leavening agents. This was a game-changer! The absence of these ingredients ensured a dense, stable, and perfectly flat crust that baked beautifully every time. This unique approach allowed the cookie crust to maintain its integrity, providing the ideal foundation for our decadent ice cream pie without any unwanted rising or underbaking issues. It’s truly the secret weapon behind this pie’s structural and flavorful success.
A quick word of warning regarding this magnificent crust: it can be quite firm straight out of the freezer. To avoid a wrestling match with your dessert, I highly recommend letting the pie sit at room temperature for about 5-10 minutes before attempting to slice it. This brief pause allows the crust to soften slightly, making it much easier to cut through while ensuring the ice cream remains perfectly frozen. However, should a stubborn chocolate chip find itself directly in your cutting path, don’t hesitate to apply a little extra force. And if patience isn’t your strongest virtue, I can attest (from personal, albeit slightly impatient, experience) that picking up a slice like a piece of pizza is a perfectly acceptable, and equally delicious, alternative!
The Irresistible Layers: Creamy Ice Cream, Rich Fudge, and Abundant Eggless Cookie Dough
While the homemade crust is certainly a star, the filling layers are what truly elevate this pie to legendary status. For the vanilla ice cream layer, I opted for store-bought vanilla bean ice cream out of convenience, especially given the busy moving period. However, for those who love to go the extra mile, I’ve linked my homemade vanilla ice cream recipe, which would undoubtedly take this pie to an even higher level of gourmet indulgence. Either way, make sure your ice cream is slightly softened for easy mixing and spreading.
Next comes the luscious hot fudge sauce. I exclusively used my homemade hot fudge sauce for this recipe, and I cannot recommend it enough. It’s incredibly easy and quick to prepare, yet it delivers a rich, decadent chocolate flavor that far surpasses any jarred alternative. This velvety layer adds a wonderful depth and sweetness, perfectly complementing the other components of the pie.
But let’s be honest, the true hero for any cookie dough enthusiast is the cookie dough itself! My absolute non-negotiable requirement for this dessert was ensuring there were more than enough eggless cookie dough pieces in every single bite. I’ve had countless disappointments with store-bought cookie dough ice creams that barely feature a few meager chunks. So, for this pie, I made sure to prepare a generous batch of safe-to-eat, homemade eggless cookie dough. These delightful little morsels are scattered throughout the ice cream, guaranteeing that every spoonful offers that glorious burst of chewy, sweet cookie dough goodness we all crave. This abundance of eggless cookie dough is what makes this pie an absolute dream come true for cookie dough lovers.
Tips for Serving and Enjoying Your Homemade Creation
Once assembled, this Chocolate Chip Cookie Dough Ice Cream Pie needs a good amount of time to firm up in the freezer – at least an hour, or until it’s perfectly solid. This ensures that when you slice into it, you get clean, beautiful portions that hold their shape. As mentioned, allowing it to sit at room temperature for 5-10 minutes before cutting makes a world of difference for ease of serving. The slight softening of the crust and ice cream makes for a much smoother experience.
This pie is an absolute crowd-pleaser, perfect for summer gatherings, birthday parties, or simply as a special treat to unwind with. The combination of textures – the crisp cookie crust, the creamy ice cream, the gooey fudge, and the chewy cookie dough bites – creates an unforgettable dessert experience. You can even serve extra hot fudge sauce on the side for those who love an additional drizzle, or a dollop of whipped cream for an added touch of indulgence.
Making this pie from scratch, especially the crust and the cookie dough, truly enhances the overall flavor and allows you to control the quality of ingredients. It’s a rewarding baking project that culminates in a spectacular dessert that everyone will rave about. So, next time you’re looking for a show-stopping treat that tastes incredible and offers the satisfaction of homemade perfection, look no further than this Chocolate Chip Cookie Dough Ice Cream Pie!
Chocolate Chip Cookie Dough Ice Cream Pie
8-10 servings
20 minutes
20 minutes
1 hour 30 minutes
2 hours 10 minutes
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.
Ingredients
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
Assembly
- 1/2 cup hot fudge sauce plus more for serving (get homemade recipe here)
- 4 cups vanilla bean ice cream, slightly softened (get homemade recipe here)
Instructions
- 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.
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Source: Inspired by Betty Crocker; Crust slightly adapted from Bakepedia
Craving More Cool Treats? Explore These Ice Cream-Related Recipes!
If this Chocolate Chip Cookie Dough Ice Cream Pie has ignited your love for frozen desserts and homemade treats, you’re in luck! Here are some other delightful recipes to keep your freezer stocked and your taste buds happy. From spiced variations to classic vanilla and complementary sauces, these recipes will ensure your sweet tooth is always satisfied.
Spiced Cookie Dough Ice Cream
Vanilla Bean Ice Cream
Hot Fudge Sauce
Toasted Marshmallow Ice Cream Cookie Sandwiches
S’mores Baked Alaska For Two