COOKIE ICE CREAM PIE
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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., 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. , Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.
Nutrition Facts : Calories 763 calories, Fat 45g fat (24g saturated fat), Cholesterol 201mg cholesterol, Sodium 448mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 11g protein.
ICE CREAM PIE
This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
- Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
- Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
- Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
- Change Things Up!
- Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
- Use any combination of ice cream flavor and candy/nut you'd like!
3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, chocolate, ice cream
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 365 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 36 grams
COOKIES-AND-CREAM ICE CREAM PIE
Provided by Moneeka Settles
Categories Food Processor Chocolate Dairy Dessert Freeze/Chill No-Cook Kid-Friendly Quick & Easy Bon Appétit Portland Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 7
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.)
COOKIES AND CREAM ICE CREAM PIE
Cool down with delicious Cookies and Cream Ice Cream Pie. Not only can you find crumbled chocolate sandwich cookies throughout this ice cream pie, they make up the crust as well!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Use food processor or blender to finely crush 18 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate.
- Use knife to coarsely chop remaining cookies; mix with ice cream. Spoon into crust; cover with COOL WHIP. Freeze 4 hours or until firm.
- Slice mango when ready to serve pie; arrange on pie. Garnish with mint.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE
Steps:
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
- Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
- Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
COOKIES N CREAM ICE CREAM SHOP PIE
From The Magic of Jell-O cookbook. For a lighter version, use Jell-O Sugar Free Instant Pudding & Pie Filling and Cool Whip Lite Whipped Topping. Cook time is min. time to freeze the pie
Provided by HeidiSue
Categories Frozen Desserts
Time 6h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
- Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.
Nutrition Facts : Calories 519.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 78.3, Sodium 509.3, Carbohydrate 52.6, Fiber 1.2, Sugar 33.2, Protein 5.2
ICE CREAM OREO® COOKIE PIE
My daughter requests this pie for her birthday each year. It is embarrassing how easy it is, despite its popularity with both adults and children!
Provided by cookin'mama
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
- Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
- Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 76.3 g, Cholesterol 29 mg, Fat 27.9 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 452.4 mg, Sugar 46.7 g
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