Indulge in Summer with a Decadent Chocolate Chip Cookie Ice Cream Pie

Ingredients

Crust

• 2 cups (about 12) chocolate chip cookies, finely crushed
• 3 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar (optional, for extra sweetness)

Ice‑Cream Filling

• 1 ½ quarts premium vanilla ice cream, softened
• ½ cup mini chocolate chips (plus extra for topping)
• 1 teaspoon pure vanilla extract

Chocolate Glaze

• ½ cup semi‑sweet chocolate chips
• 2 tablespoons heavy cream

Optional Garnish

• Sea‑salt flakes, for a salty‑sweet finish
• Fresh berries (strawberries or raspberries), for color

Instructions

Mixing the Ice‑Cream Filling

1. Soften the ice cream. Let the vanilla ice cream sit at room temperature for 5‑7 minutes, or microwave in 10‑second bursts until it’s spreadable but not melted. This step ensures a smooth blend with the chocolate chips.
2. Fold in chocolate chips. Sprinkle the ½ cup mini chocolate chips over the softened ice cream. Gently fold using a rubber spatula until the chips are evenly distributed; you’ll see small dark specks throughout the creamy base.
3. Add vanilla. Stir in the 1 teaspoon vanilla extract to deepen the flavor profile. Taste and adjust with a pinch of salt if desired.
4. Spread over crust. Pour the mixture onto the chilled crust, smoothing the top with an offset spatula. Tap the pan lightly on the counter to release any air pockets.
5. Freeze the pie. Place the assembled pie back in the freezer for at least 2 hours, or until the filling is firm enough to slice cleanly.