I certainly hope you like dessert. And chocolate chip cookie dough. And cookie dough ice cream. And Oreo cookie crust. You know when you’re eating chocolate chip cookie dough ice cream and it’s really just vanilla ice cream with 2 chunks of cookie dough? What a letdown! Where is all the cookie dough?! Well I decided to change all that today. Cookie dough lovers, meet your new best friend. She’s melty, chocolate-y, creamy, and oh-so-doughy! Each bite is full of cookie dough—2-3 cookie dough chunks per bite! Yep, I counted. This ice cream pie is to die for! The first (and most important!) step is to make all those gorgeous little cookie dough balls. It will feel like you’ve been rolling for hours and that there are a million little balls, but it actually only takes about 15 minutes. The cookie dough balls are tiny. About 1/2 – 3/4 inch in diameter. Freeze the little balls as you prepare the crust and ice cream filling. The crust, by the way, is made from Oreos. Crushed Oreos and melted butter. The ice cream filling is made from only two easy ingredients. Vanilla ice cream (or frozen yogurt) and Cool Whip. Don’t like Cool Whip or can’t get ahold of it? Just use more ice cream. Or you can make a full batch of homemade whipped cream. Making it from scratch couldn’t be any easier, so I encourage you to give it a try! The ice cream filling is a lot like the one we use in peanut butter ice cream pie. Another easy yet incredibly delicious recipe to add to your list! Add the cookie dough balls to the creamy filling and pour into the crust. Freeze for 4-6 hours, or overnight. Waiting that long is torture, trust me! You can slice and serve it as is, or add some homemade hot fudge sauce on top. The egg-free cookie dough is made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. And if you can’t get enough of cookie dough treats, try my brownie cupcakes with cookie dough frosting next! Option 2 – Oven
