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Chocolate Chip Ice Cream Pie

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Total Time
Prep: 10 min. Bake: 15 min. + freezing

By Taste Of Home Editorial Team

Recipe by Letitia Landis, Rochester, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I got the recipe for this pie from my mom, but I changed the crust to cookie dough. Because the crust will harden after being frozen, dip a knife in hot water first, wipe the knife off and then cut. Repeat the process if needed. —Letitia Landis, Rochester, Indiana

Test Kitchen Approved

Chocolate Chip Ice Cream Pie

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Yield: 8 servings
Prep: 10 min
Cook: 15 min
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Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1/4 cup sour cream
  • 1/4 cup chocolate syrup
  • 1 quart chocolate chip ice cream, softened
Text Ingredients

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 slice: 340 calories, 17g fat (9g saturated fat), 37mg cholesterol, 105mg sodium, 41g carbohydrate (21g sugars, 0 fiber), 4g protein.
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