Cookies and Cream Ice Cream Pie
Inspired by techniques from America's Test Kitchen.
A crisp ice-cream-cone crust filled with chunky cookies-and-cream ice cream, topped with a cloud of whipped cream.
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Method
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Equipment
- food processor
- bowl
- 23 cm pie dish
- wire rack
- rubber spatula
- spoon
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 493 kcal |
| Protein | 5.6 g |
| Carbohydrate | 49.3 g |
| of which sugars | 31.2 g |
| of which free sugars | 30.3 g |
| Fat | 30.7 g |
| of which saturates | 17.3 g |
| Fibre | 1.5 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Crust
- 12 sugar ice-cream cones
- 70 g unsalted butter, melted
- 25 g caster sugar
Filling
- 950 ml vanilla ice cream
- 200 g chocolate sandwich biscuits, coarsely chopped
To serve
- 240 ml double cream, whipped (to serve)
- 1
Crust. Process 12 sugar ice-cream cones to fine crumbs, about 30 s, then stir in 70 g melted butter and 25 g caster sugar until moistened.
- 2
Bake. Press the crumb mixture firmly over the base and up the sides of the pie dish and bake at 180 °C for 6-8 min until crisp, then cool completely on a rack, about 30 min.
- 3
Mix. Soften 950 ml vanilla ice cream in a bowl, add the chopped chocolate sandwich biscuits and mash together with the back of a spoon.
- 4
Fill. Spread the ice cream mixture evenly into the cooled crust and press cling film onto the surface.
- 5
Freeze. Freeze for at least 4 h until firm.
- 6
Serve. Cut into wedges and top each with a spoonful of whipped cream.
Storage
Covered well, the filled pie keeps in the freezer for up to 1 week.
