Growing up, my yearly birthday dessert always came down to a big decision: mint chocolate chip ice cream pie or mint chocolate chip ice cream cake? Let’s just say that Baskin Robbins knows what’s up when it comes to birthday goodies. It had been far too long since I’d enjoyed one of those ice cream concoctions, so it was time to bring them back into my life.
Back in April, I decided to make the birthday boy a mint chocolate chip ice cream cake (as well as the MCC cupcakes). Unfortunately you didn’t see it and won’t see it because it was devoured quicker than my Nikon can flash. Since it was that good, it was absolutely necessary to make a version of it again…but this time with chocolate chip cookie dough ice cream in PIE form!
God it was so good. Thankfully, I had some girlfriends over to share it with me or else…
Yes, it involves hand rolling some cookie dough. I swear, it’s worth it.
Oh and did I mention an Oreo crust? You are very welcome.
- chocolate chip cookie dough balls
- 1 1/4 cup flour
- 1/4 tsp baking soda
- 1 stick (1/2 cup) salted butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 3 tablespoons milk
- 3/4 cup mini chocolate chips (or finely chopped chocolate)
- Finely crushed Oreos (18-20)
- 5 tablespoons butter
- chocolate ganache
- 50 grams/2 ounces chocolate
- ¼ cup cream
- pie filling
- 2 pints vanilla ice cream
- ¼ cup mini chocolate chips
- 5-10 crushed oreos (optional)
- for the cookie dough
- Combine the dry ingredients in a separate bowl (except the chocolate chips). Cream the butter and sugars on medium speed until light and fluffy. Beat in the vanilla and milk. Slowly add in the flour mixture. Fold in the chocolate chips. Take out 3/4 cup of cookie dough and set aside. Roll the rest of the dough into bite-size balls. Place the cookie dough balls into the freezer for about 2 hours.
- for the crust
- Preheat your oven to 350F/180C. Place the butter into your 9 inch pie pan and stick in in the oven while preheating in order for it to melt. Once melted, remove from the oven and spread out the oreo crumbs. Pat the crumbs down with a fork and spread them evenly across the bottom of the pie pan. Bake in the oven for 5-10 minutes, until the crust is a bit bubbly.
- for the ganache
- In a double boiler on medium-low heat, place the chocolate and cream in the bowl above the water. Stir until melted and combined. Take off heat and let it rest before use.
- for the pie filling & assembly
- In a separate bowl, mix the chocolate chip cookie dough balls, crushed oreos, mini chocolate chips, and ice cream together. Spread a light layer of ganache on top of the oreo crust. Layer the cookie dough ice cream on top of the ganache. Drizzle the ganache over the top of the pie in whatever design you please. Place in the freezer for at least 4-6 hours.