Chocolate Chip Ice Cream Pie Food

MINT CHOCOLATE CHIP ICE-CREAM PIE

Steps:

• Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
• Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

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.

EASY GRASSHOPPER ICE CREAM PIE

Steps:

• Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

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 PIE

Steps:

• Mix ingredients together.
• *Add chips last, so the butter doesn't melt them.
• Pour in an unbaked pie shell.
• Bake for 1 hour at 325 degrees.
• Let cool.
• Pie will appear to have 3 layers when cut.

CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract. Stir till sugar is dissolved.
• Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer's instructions for freezing.
• Add Chocolate Chips when desired consistency is reached.
• Serve immediately or store in the freezer in an airtight container.

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.

FROZEN MINT CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Soften ice cream until easy to mix with cool whip.
• Spread into cookie pie crust.
• Freeze for several hours.
• Optional: Top with crumbled oreos or chocolate sauce.

MICHOCHI ICE CREAM PIE (MINT CHOCOLATE CHIP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.
• Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.
• Remove ice cream from freezer to thaw at room temperature, about 1 hour.
• Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.
• Serve pie wedges with a drizzle of chocolate syrup.

GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
• Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
• In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
• In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.

MINT CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Spoon ice cream into crust, mounding it higher in the center.
• Melt chocolate chips and stir until smooth.
• Drizzle over the ice cream.
• Freeze for at least 6 hours or up to 2 months.
• Remove from freezer 15 minutes before serving.
• Slice and enjoy!

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.