Cookies and Cream Ice Cream Pie

Food Network Canada
Cook Time
50 min
8 servings

Chocolate ice cream and truffle sauce pack a chocoholic punch, while vanilla ice cream and cookie bits appeal to the young at heart.



Cookies and Cream Ice Cream Pi

1 ½
cup chocolate, wafer crumbs
cup butter, melted
2 500
mL ice cream, containers, chocolate
cup cookie, chocolate, chip, toffee, (in ½ inch pieces), (recipe follows)
2 500
mL ice cream, containers, vanilla
sauce, chocolate, truffle, (recipe follows)

Toffee Chocolate Chip Cookies

cup butter, softened
cup sugar, brown, packed
cup sugar
tsp vanilla
1 ¼
cup flour
tsp soda, baking
tsp salt
cup chocolate, chips, miniature
cup toffee, bits

Chocolate Truffle Sauce

cup cream, whipping
Tbsp butter, unsalted
oz chocolate, bittersweet, finely, chopped
tsp vanilla


Step 1

Preheat oven to 350°F (180°C)

Step 2

In bowl, toss together chocolate wafer crumbs and butter until mixture clumps.

Step 3

Press in thin layer over bottom and up to rim of 10-inch (25 cm) pie plate.

Step 4

Bake in centre of oven just until firm, about 8 minutes.

Step 5

Let cool on rack.

Step 6

Let chocolate ice cream soften in refrigerator until spreadable, about 30 minutes.

Step 7

Spoon into crust; spread evenly with palate knife.

Step 8

Sprinkle with half of the cookie pieces.

Step 9

Freeze until firm, about 1 hour.

Step 10

Line large rimmed baking sheet with parchment paper, set in freezer to chill.

Step 11

Using ice cream scoop, make 12 vanilla ice cream scoops and place on baking sheet and return to freezer to harden, about 1 hour.

Step 12

Arrange ice cream scoops over pie; sprinkle with remaining cookie pieces.

Step 13

Drizzle sauce over surface.

Step 14

Freeze until firm, about 4 hours.

Step 15

Preheat oven to 350ºF (180ºC)

Step 16

In large bowl, beat butter, brown and granulated sugars until fluffy; beat in egg and vanilla.

Step 17

In separate bowl, whisk together flour, baking soda and salt; sprinkle over butter mixture and stir until blended.

Step 18

Sprinkle with chocolate chips and toffee bits; stir to combine evenly.

Step 19

Drop by rounded tablespoonfuls (15 mL) about 2 inches (5 cm) apart onto parchment paper lined or greased rimless baking sheets.

Step 20

Bake one sheet at a time, in center of
oven until just golden brown on edges and bottom, about 10 minutes

Step 21

Let cool on sheet on rack for 5 minutes; transfer cookies to rack and let cool completely.

Step 22

In small saucepan, heat cream with butter over medium heat until bubbles form around edge of pan.

Step 23

Remove from heat, stir in chocolate and vanilla until smooth.

Step 24

Let cool to room temperature.

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