Chocolate Chip Ice Cream Pie Recipe
- 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.
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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.