Chocolate Chip Cookie Ice Cream Pie

by Karen Ekstrom

Super Simple, Unbelievably Good and Loved By All!

But then… what’s not to like?

It’s Cookies and Ice Cream, Fudge and Carmel ~ And Nuts!

(You can’t mess this recipe up!)

First ~ Make your favorite chocolate chip cookie recipe. For this pie, I’m a traditionalist. I use Nestle Toll House Chocolate Chip Cookie Recipe.

(Yes, the one on the back of the bag)  Here it is.


2 1/4 cups all-purpose flour                                    1 cup (2 sticks) butter, softened

1 tsp. baking soda                                            3/4 cup granulated sugar

            1 tsp. salt                                                       3/4 cup packed brown sugar

2 large eggs                                                 1 cup chopped nuts

 2 cups (12 oz) Nestle Toll House Semi-Sweet Chocolate Morsels


Preheat oven to 375 degrees

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Spread 1/2 of mixture into the bottom of a glass pie pan. Spread the other 1/2 in another pie pan.

(One batch of cookies makes two cookie pie bottoms!)

Bake for 12 to 15 minutes or until done in the middle.

Cool completely before you add ice cream.

(Be sure and loosen the cookie from the pan so it will be easy to cut later!)


Scoop vanilla ice cream onto cookie. (Don’t pack the ice cream tight. You want to toppings to run into crevices.)


Drizzle caramel topping onto ice cream. (Be generous)


Add 1/2 cup of chopped nuts.


Add hot fudge topping.


Add more caramel and fudge and nuts!


Freeze. Take out 5 to 10 minutes before you want to serve so you can cut it!

Dig in and enjoy!


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