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Chocolate Chip Ice Cream Pie

 Chocolate Chip Ice Cream Pie
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, a great way to cut through the pie layers is to dip a knife in hot water first, wipe the knife off and then cut. Repeat the process if needed.
8 ServingsPrep: 10 min. Bake: 15 min. + freezing


  • 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


  • 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.
Nutritional Facts: 1 slice equals 340 calories, 17 g fat (9 g saturated fat), 37 mg cholesterol, 105 mg sodium, 41 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.