You may have noticed that Krissy does quite well with the desserts on this blog. They look amazing; they taste amazing, but really she can make any ingredients into a tasty treat. For example, Krissy will look up from the couch and ask, “How does asparagus pizza sound?” Well, in my opinion, it sounds pretty bizarre, but even that recipe turned me into a huge asparagus pizza fan. So, if Krissy can take ingredients I don’t even like and turn them into something I do, then what would happen if she took all of my favorite things and put them together? What would THAT taste like?
Well, the basis of any perfect Blair treat is (1) cookie dough. Krissy and I frequent a make-it-yourself frozen yogurt place that sets out cubes of cookie dough as ‘toppings’. Now, if it were socially acceptable, I would scoop cookie dough into an empty cup and head to the cashier; however, since it is a yogurt place, I have to disguise my cookie dough with something. For that, I choose heaps of (2) cookies and cream. Krissy had the fantastic idea of combining all these ingredients into pie form, and here is the very delicious result: Cookie Dough Ice Cream Pie. A pie with an Oreo crust, followed by a layer of safe to eat raw cookie dough, vanilla ice cream, and whipped cream.
1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor)
6 tablespoons butter, melted
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, room temperature
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
2 1/2 tablespoons milk or soy milk
1/2 cup mini semi-sweet chocolate chips
1 quart of vanilla ice cream, softened
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. In a small bowl, mix together melted butter and cookie crumbs. Firmly press into a 9″ pie pan (tip: use a flat bottomed measuring cup to press the crumbs on the bottoms and up the sides. It’ll make a nice sturdy crust with clean corners). Bake for 8 minutes and remove from heat. Set aside and allow to cool completely. Keep oven on.
To prepare cookie dough, beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Mix in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
(optional) Using some of the dough, make 8 small (1/2″ in diameter) balls. Place on a non-stick baking sheet or a baking sheet lined with parchment. Bake for 7-9 minutes or until edges are lightly golden. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. Reserve remaining dough (dough can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature prior to using).
When the crust is completely cooled, break off pieces of cookie dough and press them into the pie crust. Spread the softened ice cream over the cookie dough layer and place in the freezer for a few hours to set.
Before serving, whip cream until it begins to form soft folds. Add sugar and vanilla, and beat until cream holds stiff peaks. Gently spread all but 1/3 cup of whipped cream on top of the ice cream , smoothing top into a slight dome. With remaining cream, pipe or dollop mounds evenly around the pie, and garnish with mini cookies.