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Gluten-Free Chocolate Chip Cookie Ice Cream Pie
Gluten-Free Chocolate Chip Cookie Ice Cream Pie
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Prep Time:
15 minutes
Total Time:
3 hours
Treat your loved ones to a scrumptious frozen treat - a gluten-free chocolate chip cookie pie with creamy vanilla ice cream layers.
Ingredients:
  • 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
  • 1/2 cup butter, softened
  • 1 teaspoon pure vanilla
  • 1 egg, beaten
  • 1 tablespoon unsweetened baking cocoa
  • 1 1/2 quarts gluten-free vanilla ice cream
  • 1/2 cup gluten-free chocolate fudge topping
Instructions:
  • Preheat the oven to 350°F. Combine cookie mix, butter, vanilla, and egg in a medium bowl until a soft dough forms. Divide the dough in half (about 2 cups in each half). Shape, bake, and cool cookies with one half of the dough following the instructions on the box. Save the other half for later use.
  • Next, mix cocoa into the other half of the dough. Spread the dough mixture onto a rimmed baking sheet. Bake for 8 to 10 minutes until cooked and lightly browned. Allow to cool for 5 minutes, then gently crumble with a spatula to create crumbs.
  • Take a 9-inch glass pie plate and press 1 cup of cookie crumbs into it without greasing. Then, add small scoops of ice cream in a single layer over the crust and sprinkle with 3/4 cup of crumbs. Top with the remaining ice cream and crumbs. Cover the pie plate and freeze for at least 2 hours.
  • Microwave the chocolate fudge topping in a small bowl on High for 10 to 15 seconds. Drizzle the warm topping over the pie right before serving.

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