An outrageous Cookie Dough Ice Cream Pie that is completely homemade and very impressive. You’ll love serving this up for family & friends. A fun, sprinkled Golden Oreo cookie crust, yummy edible cookie dough pieces throughout and a creamy no churn vanilla ice cream make this ice cream pie one heck of a dessert.
I don’t know about you guys but I love messy desserts. Ice cream cakes, brownie sundaes, cookie skillets; if it becomes ooey gooey in the slightest, I’m all over it. As long as it tastes good it doesn’t always have to be the prettiest, just the yummiest.
This ice cream pie starts off beautiful, but like all other frozen desserts, it melts quickly. It melts into a yummy, messy, cookie dough overloaded creamy vanilla mess. Hey, at least I’m being honest. I originally wanted to call it Sprinkled Chocolate Chip Cookie Dough Ice Cream Pie but my SEO told me it was too long for google, so Cookie Dough Ice Cream Pie it is.
So let’s talk sprinkled chocolate chip cookie dough ice cream pie, I mean, cookie dough ice cream pie!
Every good pie starts with a crust. Usually with ice cream cakes or pies you’ll use a cookie crust. This girl (point to self) loves Oreo cookie crust. Since I was feeling sprinkles for this pie, I thought golden oreos would be perfect mixed with sprinkles. It’s the pretty AND yummiest crust ever.
Golden Oreos + rainbow sprinkles = perfection ♥
The cookie dough. Another amazing element thrown into this pie. This chocolate chip cookie dough is 100% egg free, making is safe to eat. You make the edible cookie dough just as you would regular chocolate chip cookie dough except you leave out the egg (obviously) and can omit leavening agents (baking soda) since we’re not baking them.
You’ll want to place the balls of cookie dough right on top of the crust, before you add the ice cream. That way, your just pouring the ice cream mixture of the cookie dough and the crust, covering it completely.
On to the ice cream. The creamy, dreamy no-churn vanilla ice cream. Three ingredients only; 1 tub of cool whip, one 14oz can of sweetened condensed milk and some pure vanilla extract. That’s it. Three ingredients and you’ve got a delicious vanilla ice cream base. Once you mix the cool whip, sweetened condensed milk and add in the vanilla extract, your mixture will be thin. You’ll want to just pour it directly over the cookie dough and pie crust so it will cover everything nicely. As usual, I added sprinkled into the ice cream mixture before pouring it over the pie. You can do this too or skip it if your not sprinkle crazy like me.
You’ll want to let this pie freeze for at least 6-8 hours. I would highly suggest freezing it over night if possible. I like to border the edge of the pie with whipped cream. This is purely preference. Allow the pie to thaw for about 5 to 7 minutes before cutting. You’ll also want to use a sharp kitchen knife to cut into this bad boy, the frozen layers become pretty thick after chilling in the freezer.
- 1 package Golden Oreos
- 3/4 cup sprinkles ( I used rainbow jimmies)
- 1/2 cup ( 1 stick) unsalted butter - melted
- 1/3 cup light brown sugar (packed)
- 1/3 cup dark brown sugar (packed)
- 1/4 cup white sugar
- 6 tablespoons unsalted butter (softened to room temp)
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons sweetened condensed milk
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 - 8 oz tub cool whip
- 1 - 14 oz can sweetened condensed milk
- 2 teaspoon pure vanilla extract
- 1/2 cup sprinkles (optional)
- Optional Ingredient: Canned Whipped Cream for border
- Line a 9-inch spring form pan with parchment paper and set aside. Pulse Oreo cookies in a food processor until they're fine crumbs. If you want a thick cookie crust use the entire package, for a thinner cookie crust use about 3/4 of the package. Add the cookie crumbs into a large bowl along with the sprinkles and melted butter. Mix all three ingredients together until the cookie crumbs are moist. Pour cookie crust into the spring form pan and smooth it over over the bottom of the pan, making a crust. Make sure to pack it in firmly and that it is evenly distributed. Set aside.
- Make the cookie dough: In a large bowl combine all three sugars and butter. Mix together until combined. Add in the vanilla extract and sweetened condensed milk. Continue to mix the ingredients together. Add in flour and salt. Mix everything together until dough forms and then fold in the chocolate chips. Roll little balls of dough (about 1/2 tbsp to 1 tbsp) in size and place them on top of the cookie crust in the spring form pan. Repeat until all the cookie dough has been used.
- To make the ice cream: In a large mixing bowl combine cool whip and sweetened condensed milk. You may want to let the cool whip thaw for about 5 minutes before trying to mix it. Mix the two ingredients together on medium speed, add in vanilla extract (and sprinkles if desired) and mix for about one more minutes. Ice cream mixture will be thin, pour it directicly over the cookie dough balls, covering them evenly. Ice cream mixture will spread out in between the gaps of cookie dough. To achieve the look in the picture, spring the top of the pie with additional sprinkles.
- Allow pie to freeze for a minimum of 6 to 8 hours or up to overnight. When ready to serve, take the pie out of the freezer, allow it to thaw for 5 minutes and then release the side latch of the spring form pan to lift the sides up. You can add whipped cream to the edges if desired. Use a large kitchen knife to cut the pie into slices because the cookie dough can be hard to cut through since it is frozen. Store any leftover in the freezer, covered with plastic wrap.