Chocolate Chip Cookie Ice Cream Pie Food

CHOCOLATE CHIP ICE CREAM PIE

Steps:

• 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.

CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
• Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
• Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Steps:

• Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
• Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
• Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
• Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
• Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
• Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)

CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

CHOCOLATE CHIP ICE CREAM PIE

Steps:

• butter a 8-ince pie plate.
• in a small mirowave-safe bowl mix chocolate syrup and chocolate chips microwave on high until hot around (40 seconds) mixture should be smooth. set aside 1/4 cup of mixture.
• mix the remaining chocolate mixture and cereal in a medium mixing bowl you are coating the cereal with chocolate. press the mixture over bottom and sides of the pie plate. freeze until firm this should take around 10-15 minutes.
• now combine the chocolate you set aside and the sour cream in a small bowl and mix well. Now on the pie crust spread 1/2 the ice cream in the pie pan. now drizzle about 1/2 the sour cream mixture onto it. top the rest of the ice cream on it and drizzle the remaining sour cream mixture onto it. freeze pie until firm. This should take about an hour.

COOKIES-AND-CREAM ICE CREAM PIE

Steps:

• Finely grind cookies with melted butter in processor until moist clumps form. Press crumb mixture into 9-inch metal pie pan. Freeze 15 minutes.
• Spoon ice cream into crust, mounding in center. Freeze until ice cream is firm, about 30 minutes.
• Combine cream and corn syrup in heavy small saucepan. Bring to simmer over medium heat, whisking constantly. Remove from heat. Add chocolate and peppermint and whisk until melted and smooth. Cool to barely lukewarm, whisking occasionally, about 20 minutes. Spoon over ice cream, covering completely. Freeze until firm, about 30 minutes. (Can be made 2 days ahead. Cover; keep frozen.)

CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Using butter or vegetable oil (spray oil like PAM can be used), lightly coat bottom and sides of an 8-inch pie plate.
• Combine chocolate chips and syrup in a small microwavable bowl.
• Microwave on HIGH (100% power) until hot, about 45 seconds.
• The chocolate chips will keep their shape even after heating them up.
• Stir mixture until smooth and put aside 1/4 cup of it in reserve for later use.
• Mix remaining chocolate mixture with the cereal in a medium bowl until the cereal is well coated with the chocolate.
• Press cereal mixture over bottom and sides of the prepared pie plate to create a crust.
• Freeze until firm, about 15 minutes.
• Combine reserved chocolate with the sour cream in a small bowl and mix well.
• Spread half the ice cream into the prepared pie plate.
• Drizzle with half the sour cream/chocolate mixture.
• Top with the remaining ice cream and drizzle again with the sour cream/chocolate mixture.
• Freeze pie, covered with plastic wrap, until firm.
• About 1 hour.
• Cut up into slices and serve for dessert.
• Tip: Keep a small bowl or tall glass of hot water handy when you cut the pie.
• Before cutting each slice, dip the knife into the hot water to make it slip easier through the ice cream.

3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY

Steps:

• Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
• Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
• Spread the softened ice cream on top and smooth out.
• Drizzle the top with melted chocolate.
• Freeze for 4 hours, or until the ice cream is hardened.
• Enjoy!