Chocolate Chip Ice Cream Pie Recipe

Chocolate Chip Ice Cream Pie Recipe
Chocolate Chip Ice Cream Pie Recipe photo by Taste of Home
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Chocolate Chip Ice Cream Pie Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + freezing

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

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.
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. Yield: 8 servings.
Originally published as Chocolate Chip Ice Cream Pie in Simple & Delicious June/July 2012, p40

Nutritional Facts

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

  • 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
  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. Yield: 8 servings.
Originally published as Chocolate Chip Ice Cream Pie in Simple & Delicious June/July 2012, p40

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