Chocolate Chip Cookie Ice Cream Pie
Inspired by techniques from America's Test Kitchen.
A no-bake chocolate ice cream pie with a crisp biscuit crust and a ribbon of hot fudge running through the middle.
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Method
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Equipment
- small saucepan
- food processor
- large bowl
- spoon
- 23 cm pie dish
- baking paper
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 413 kcal |
| Protein | 4.8 g |
| Carbohydrate | 47.2 g |
| of which sugars | 36 g |
| of which free sugars | 36 g |
| Fat | 24.1 g |
| of which saturates | 13.2 g |
| Fibre | 1.8 g |
| Salt | 0.6 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Crust
- 85 g unsalted butter
- 200 g crisp chocolate chip biscuits, frozen for 20 min
- 1 g fine sea salt or table salt a pinch
Filling
- 950 ml chocolate ice cream, divided (475 ml + 475 ml)
- 120 ml hot fudge sauce
- 1 tbsp sprinkles (optional)
- 1
Melt. Melt 85 g unsalted butter over medium-low heat and leave to cool until liquid but no longer hot, about 15 min.
- 2
Crush. Pulse 200 g frozen chocolate chip biscuits to fine crumbs, setting aside 1 tbsp for decoration, then stir the rest with the melted butter and a pinch of salt using a spoon so the chocolate chips do not melt.
- 3
Press. Press the crumb mixture over the base and up the sides of the pie dish and freeze for at least 30 min until firm.
- 4
Spread. Spread 475 ml chocolate ice cream over the crust and freeze for at least 1 h.
- 5
Fudge. Dot 120 ml hot fudge sauce over the ice cream in small spoonfuls, spread evenly and freeze for at least 1 h.
- 6
Top. Spread the remaining 475 ml chocolate ice cream over the fudge layer, cover with baking paper and freeze for at least 4 h, ideally overnight.
- 7
Serve. Stand the pie for 5 min, scatter sprinkles around the edge and the reserved crumbs in the centre, then cut into wedges.
Storage
Covered tightly, the pie keeps in the freezer for up to 1 week.
