Chocolate Chip Cookie Ice Cream Pie (vegan)
I absolutely LOVE the Vegan Ooey Gooey Chocolate Chip Cookies, and now that the weather is warming up I wanted something I could enjoy as a tasty cool down treat. I needed to combine the power of ice cream with those darn perfectly chewy cookies. So, a pie for the win!
This pie is so versatile for whatever flavor craving you’re having at the moment. If it goes with chocolate chip cookies, it goes in this pie. Ice cream for me, I could eat it all the time, but I used to regret it when I did because casein and I are not friends. With so many great dairy-free ice cream options now, ice cream has re-entered my life in the best way. I know we’ll be making this bad boy frequently this summer as it will be something the kiddo and parents will be craving.
Chocolate Chip Cookie Ice Cream Pie (vegan)
Ingredients
- Follow the ingredients for Vegan Ooey Gooey Chocolate Chip Cookies
- 2 pints of your favorite dairy-free ice cream (or not if you’re not dairy-free)
- Toppings of choice – use whatever goes with your ice cream flavor or let the kids choose what they want on their pie or slice.
If making like the above pie:
- 2 tablespoons peanut or almond butter
- 2 tablespoons chocolate chips
- 1 teaspoon oil of choice
- 2 tablespoons crushed roasted peanuts or sliced almonds
Instructions
- Follow steps 1 through 4 of the Vegan Ooey Gooey Chocolate Chip Cookies recipe.
- Lightly grease a 9-inch pie dish.
- Cut a piece of parchment paper to fit the bottom of the dish to help with sticking.
- Place about ¾ of the cookie dough in the dish and using damp hands to help with the sticky dough, press the dough into place as a crust. Dough will remain about the same thickness as it is when you place it in the pan so make sure you have about ¼-inch thickness. Add more cookie dough if needed.
- Place in freezer for about 10 minutes to set. I used my extra cookie dough to bake some cookies while I wanted for the crust to set – it was a good afternoon for me.
- Once set, bake for 15-18 minutes. It will look like a giant cookie is filling your pie dish, that’s normal. If your edges start getting too brown, place some foil over them.
- Remove from over to let cool completely, about 20-30 minutes.
- Remove your ice cream from the freezer to become a bit melty and more spreadable, about 10 minutes.
- Once your crust has cooled, place your ice cream in the dish 1 pint at a time and spread to fill.
- Place back in the freezer to set, about 1-2 hours.
- Let sit out of freezer for about 10 minutes before serving
- To top with melted chocolate, place chocolate chips and oil in a small bowl and microwave in intervals of 10-15 seconds, stirring between each interval until melted. Drizzle over top of pie as desired.
- Drizzle peanut or almond butter over top of pie as desired.
- Sprinkle with crushed roasted peanuts or sliced almonds. Enjoy!