Ice Cream Cookie Pie
Happy St. Patty’s Day! I’ll be celebrating the holiday with a Snakebite in my hand by noon and this Ice Cream Cookie Pie in my face by five o’clock. Party animal over here.
Ice Cream Cookie Pie is a beautiful thing. It’s like every dessert I’ve ever loved all in one sliver of heavenly goodness. A thick, gooey chocolate chip cookie base topped with hot fudge, ice cream, and finished with homemade cool whip.
Since it’s St. Patty’s Day, I wanted to be festive and green, so I used Mint Cookie Crunch. But you can substitute any of your favorite ice cream flavors for an equally delicious treat.
Just quit making excuses and make this already. Tell your diet you need some space… Or you can do what I did and eat a slice of pie before 9AM and then go to a hot Pilates class. That was fun… and diet-friendly.
Ice Cream Cookie Pie adapted from Cooking on the Side:
Cookie Pie (Levain Copy-Cat recipe):
8 ounces (two sticks) unsalted butter, room temperature
¾ cup granulated sugar
¾ cup brown sugar
2 eggs, beaten
3 cups BREAD flour (13 1/2 oz)
¾ teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
½ cup hot fudge topping
1 ½ quarts ice cream (I used mint chip)
1 cup heavy cream
½ cup powdered sugar
- Preheat oven to 350 degrees F.
- Beat butter and both sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.
- Divide dough into about 12 mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls.
- Press the cookie dough into the pie plate (if, for some reason, you’d rather not have quite as thick a cookie layer as I did you might hold out some of the dough and bake off a few cookies for yourself separately). Bake about 25 minutes until the cookie is baked through and golden. Allow it to cool completely on a rack, then transfer to the freezer until frozen, at least 2 hours.
- Spread on a thin layer of hot fudge; freeze for an hour. About 15 minutes before the hour is up, set out the ice cream to soften. Spread on the ice cream over the hot fudge. Place plastic wrap on top and freeze for 3-4 hours.
- With an electric mixer, or by hand with a whisk, whip the cream and powdered sugar together in a small bowl until soft peaks form. Spread the whipped cream over the ice cream and freeze at least one hour.
- Remove from the freezer 5-10 minutes before serving. Sprinkle with toasted almonds and shaved chocolate, if desired.