Menu
Cookie Ice Cream Cake Cookie Ice Cream Cake
Chocolate Chip Ice Cream Pie Chocolate Chip Ice Cream Pie
Ice Cream Cookie Dessert Ice Cream Cookie Dessert
Cookie Butter Pie Cookie Butter Pie
Chocolate Ice Cream Pie Chocolate Ice Cream Pie
Cookie Dough Ice Cream Cookie Dough Ice Cream
Cookie Sheet Apple Pie Cookie Sheet Apple Pie
Apple Pie Cookies Apple Pie Cookies
Peanut Butter Ice Cream Pie Peanut Butter Ice Cream Pie
Apple Cream Pie Apple Cream Pie
Chocolate Cream Pie Chocolate Cream Pie
Cherry and Chocolate Ice Cream Pie Cherry and Chocolate Ice Cream Pie
Cookie Cake Cookie Cake
Peanut Ice Cream Pie Peanut Ice Cream Pie
Cookie Pizza Cookie Pizza
Peanut Butter Pie Cookies Peanut Butter Pie Cookies
Pumpkin Ice Cream Pie Pumpkin Ice Cream Pie
Chocolate Cream Cheese Pie Chocolate Cream Cheese Pie
Chocolate-Cherry Ice Cream Pie Chocolate-Cherry Ice Cream Pie
Cookies-and-Cream Cake Cookies-and-Cream Cake

Cookie Ice Cream Pie

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. + freezing

Makes

8 servings

Updated: Oct. 16, 2022
Because you use your freezer to prepare this crunchy, creamy treat—not your oven—it won't heat up your kitchen on sweltering days. Whip it up and serve to company or the neighborhood kids. —Wisconsin Milk Marketing Board, Madison, Wisconsin
Cookie Ice Cream Pie
Cookie Ice Cream Pie Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 10 Oreo cookies, crushed
  • 3 tablespoons butter, melted
  • 14 whole Oreo cookies
  • FILLING:
  • 1/2 gallon white chocolate raspberry truffle ice cream, softened, divided
  • 1/2 cup prepared fudge topping, divided
  • Fresh raspberries, optional

Directions

  1. In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set, about 1 hour.
  2. For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight.
  3. Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.

Nutrition Facts

1 piece: 763 calories, 45g fat (24g saturated fat), 201mg cholesterol, 448mg sodium, 81g carbohydrate (62g sugars, 3g fiber), 11g protein.