This Ice Cream Pie with Chocolate Chip Cookie Crust is brought to you in part by Collective Bias® and its advertiser to help you make easy and fun recipes this summer with Blue Bunny® Ice Cream! As always, the recipe and opinions in this post are my own. #SunsOutSpoonsOut #CollectiveBias
I am so excited to share this recipe with you today and it's for all you ice cream and peanut butter lovers out there! It has one of my all-time favorite ice creams turned into an ice cream pie. This pie is made with Blue Bunny®'s Bunny Tracks which is a vanilla ice cream swirled with thick chocolate fudge and peanut butter caramel, then chocolate covered peanut butter and chocolate covered peanuts mixed in! To made this pie even better, I use ground up Chips Ahoy cookies to make the crust, then layer the ice cream with a chocolate ganache and chopped up Chips Ahoy cookies. These flavors are insane and complement each other so well. But don't get me wrong, the ice cream is the star in this recipe with the bites of peanut butter and chocolate!
I attended a Blue Bunny® demo last weekend at Walmart where I also purchased a carton of Blue Bunny®'s Bunny Tracks and a package of Chips Ahoy. I wanted to create a recipe that was simple to make that didn't require a lot of use of the oven. I decided to create an ice cream pie using my favorite Blue Bunny® ice cream and ground up Chips Ahoy to use as the crust. I wanted the crust to be a little different, and not use graham crackers or chocolate sandwich cookies; let me tell you, the results were amazing!
For this ice cream pie, you can go absolutely crazy with this recipe! Use any of your favorite ice cream flavors, layer them up, and top the pie with all of your favorite toppings. You can also use different flavors of Chips Ahoy or other crunch cookies. And the crust is only baked for 5-10 minutes, which totally saves your house from getting too warm in these summer months! This is a perfect recipe to make, keep in your freezer, and pull it out whenever you need a fun and convenient dessert to help cool you and your family off.
Blue Bunny® will be having some upcoming demos at Walmart between July 9 and July 12, 2015 that will be featuring Blue Bunny® and Hersheys! You can find a local demo on this list to check out a demo near you! And for more Blue Bunny® recipes, please visit their Suns Out Spoons Out site for more creative and summer recipes!
I hope that you enjoy this recipe as much as I do! And please let me know what creative ice cream pie ideas that you have to make for your family and friends! Stay cool, my friends!
Ice Cream Pie with Chocolate Chip Cookie Crust
a Tortillas and Honey original recipe
2 c. Chips Ahoy chocolate chip cookies, ground
3 Tbs. granulated sugar
1/4 Tbs. unsalted butter, melted (use more if the mixture is too dry)
1 carton Blue Bunny® Premium Bunny Tracks
4 oz. bittersweet chocolate, finely chopped
2 Tbs. unsalted butter
3 Tbs. light corn syrup
4-6 Chips Ahoy chocolate chip cookies, broken into large pieces (for layering and topping)
Note: you can also use chopped peanuts, peanut butter chips, etc. for layering and topping too!)
Preheat oven to 350.
In a mixing bowl, combine all of the crust ingredients until the ground cookies are moistened. If the mixture looks too dry, you can gradually add in more melted butter. Press the mixture onto the bottom and up the sides of a 9-inch pie dish. Place in oven and bake 5-10 minutes, until the crust starts to dry out. Let the crust cool completely.
Remove the ice cream container from the freezer 10-15 minutes before you assemble the pie.
Meanwhile, make the ganache. In a medium saucepan, combine the bittersweet chocolate, butter, and corn syrup on low heat. Stir the mixture over low heat until melted. Set aside to cool. You don't want the mixture too warm or else it will melt the ice cream.
Once the ice cream is softened (but not melted), scoop out a layer of ice cream over the crust. Then pour half the ganache over the ice cream layer and spread with the back of a large spoon. Next, sprinkle half the chopped chocolate chip cookies. Repeat these steps with another layer of ice cream, the rest of the ganache, and the rest of the chopped cookies.
Place in the freezer until fully set, then cover with plastic wraps and/or aluminum foil.
When ready to serve, use a heated knife or a knife dipped in hot water (then dried with a towel) to cut slices of the pie. Keep leftovers in the freezer, wrapped well.
Makes about 8 servings.