Cookie Dough Ice Cream Pie

Many people’s dreams will come true with this dessert. So by extension, if you make this dessert and give it to people, you will become a dream weaver. (You can hum the tune to the 1976 song as though it’s the soundtrack to this post. You know, the one that goes “ooh dream weaver… I believe you can get me through the night…” )

I learned about this dessert last summer at a party (the party where I screwed up the Elmo cupcakes, to be exact), and have no plausible reason for not making it sooner. Shame on me for not making it immediately, actually. (I bake and post at least two recipes a week- so that means I chose to make like 84 recipes instead of this one until now. Scandalous!) The Husband, despite never getting into the whole raw cookie dough thing, got that look on his face when he tried his first piece of this pie (it’s the look where he sort of furrows his brow as though he’s wondering how he trudged through the world prior to experiencing the very dessert in front of him. The poor spouse is force-fed the aforementioned 2+ desserts a week as the resident guinea pig and has experienced his share of my recipes for disaster, so when he gets that look, I know when a recipe is a winner.).

Here’s the deal: a raw cookie dough forms the base of this pie, on the bottom and up the sides of the pie pan. Chocolate ice cream is then spread into the dough in the pan, and because I’m all about excess, a layer of vanilla ice cream is then spread over the chocolate (just for even more fun). Are you sold yet? Go on. Weave some dreams. This pie will change your life.

Adapted from my Classic Chocolate Chip Cookie recipe… and thanks to Jim for the inspiration!

COOKIE DOUGH BASE:

2 cups minus 3 tablespoons all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon coarse salt

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened

1/2 cup plus 2 tablespoons light brown sugar, packed

1/2 cup plus 1 tablespoon sugar

1 egg

1 teaspoon natural vanilla extract

1 1/4 cups bittersweet chocolate chips or chunks (at least 60 percent cacao content)

ICE CREAM:

1 pint chocolate ice cream

1 pint vanilla ice cream
1. COOKIE DOUGH BASE:
  1. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light (about 5 minutes).
  3. Add egg, mixing well. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined (5 – 10 seconds).
  4. Drop chocolate chips/pieces in and mix until just combined.
  5. Press evenly into bottoms and sides of 9″ deep-dish pie plate.
2. Allow ice cream to soften until spreadable, and spread chocolate into pie plate. Freeze for 15 minutes (until hardened) and spread vanilla ice cream over top. Freeze until ready to serve.
Tips:
- Use the best ice cream you can find. Now is the time to splurge- none of that no name stuff for this dessert (unless you really love it, in which case- go nuts). Use any kind you like, really… and kind that will go with the cookie dough, of course (so maybe not Tiger Tail?) (Hey- do you even know what Tiger Tail ice cream is?).
- Feeling lazy? You can obviously buy a store-bought brand of cookie dough and press in into the pie plate. There is a time and a place for everything. (Full disclosure- I bought a cookie dough mix [the shock! the horror!] when making this particular version, and it STILL gave The Husband the look. A baker’s gotta get on with life sometimes.)
- Still feeling lazy? Use one kind of ice cream and call it a day. Screw the layers.
- Warning: this pie will be hard to cut (because it’s frozen, duh). Be prepared to struggle and mark up the bottom of your pie plate. All worth it.
- Serve this pie a few minutes after serving, as with all good ice cream- the taste is best when it’s not a freeze-yer-tastebuds-off kind of temperature.
- Enjoy!
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March 26th, 2014 | More Sweets Please | No Comments | Tags: Cookies, Pies