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Chocolate Chip Ice Cream Pie

Total Time

Prep: 10 min. Bake: 15 min. + freezing

Makes

8 servings

I got the recipe for this pie from my mom, but I changed the crust to cookie dough. Because the crust will harden after being frozen, dip a knife in hot water first, wipe the knife off and then cut. Repeat the process if needed. —Letitia Landis, Rochester, Indiana
Chocolate Chip Ice Cream Pie Recipe photo by Taste of Home

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1/4 cup sour cream
  • 1/4 cup chocolate syrup
  • 1 quart chocolate chip ice cream, softened

Directions

  1. Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack.
  2. In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight.

Nutrition Facts

1 slice: 340 calories, 17g fat (9g saturated fat), 37mg cholesterol, 105mg sodium, 41g carbohydrate (21g sugars, 0 fiber), 4g protein.

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