Cookle Ice Cream Pie

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Servings: 8 Difficulty: Advanced
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A no-bake dessert featuring a buttery cookie crust, creamy raspberry ripple ice cream, and rich fudge drizzle
Cookle Ice Cream Pie recipe image

This Cookle Ice Cream Pie is the ultimate summer treat, combining the nostalgic crunch of sandwich cookies with the smooth, cold comfort of raspberry ripple ice cream. The base is a simple mixture of crushed cookies and butter, pressed firmly into a pie plate and lined with whole cookies for a decorative, edible border. Layers of sweet, fruity ice cream are interspersed with warm, melted fudge topping, creating a delightful contrast in temperature and texture. It’s an easy, no-bake dessert that requires only freezing time, making it perfect for potlucks, family gatherings, or a quick weekend indulgence. Garnish with fresh raspberries for a pop of color and extra tartness to balance the sweetness.

Cookle Ice Cream Pie recipe image
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Cookle Ice Cream Pie

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1365.0

Description

This Cookle Ice Cream Pie is the ultimate summer treat, combining the nostalgic crunch of sandwich cookies with the smooth, cold comfort of raspberry ripple ice cream. The base is a simple mixture of crushed cookies and butter, pressed firmly into a pie plate and lined with whole cookies for a decorative, edible border. Layers of sweet, fruity ice cream are interspersed with warm, melted fudge topping, creating a delightful contrast in temperature and texture. It&# 226;ÂÂs an easy, no-bake dessert that requires only freezing time, making it perfect for potlucks, family gatherings, or a quick weekend indulgence. Garnish with fresh raspberries for a pop of color and extra tartness to balance the sweetness.

Ingredients

Directions

  1. Crush 5 sandwich cookies finely until they resemble coarse crumbs.
  2. In a small bowl, mix the crushed cookies with 3 tablespoons of softened butter until the mixture holds together when pressed.
  3. Press the cookie mixture firmly onto the bottom of a 9-inch pie plate to form an even crust.
  4. Stand 5 whole sandwich cookies upright around the edges of the pie plate, pressing them lightly into the crust to create a border.
  5. Place the pie crust in the freezer for 1 hour to set.
  6. Remove the crust from the freezer and spread half of the raspberry ripple ice cream evenly over the bottom layer.
  7. Drizzle 1/4 cup of melted fudge topping over the first layer of ice cream.
  8. Return the pie to the freezer for 1 hour to firm up the first layer.
  9. Spoon the remaining ice cream on top, spreading it gently to cover the fudge.
  10. Drizzle the remaining fudge topping over the top layer of ice cream.
  11. Freeze the pie for at least 4 hours, or overnight, until completely firm.
  12. Just before serving, garnish with fresh raspberries if desired.
  13. Let the pie stand at room temperature for about 15 minutes to soften slightly before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1365.0kcal
% Daily Value *
Total Fat 75.0g116%
Saturated Fat 45.0g225%
Cholesterol 0.0mg0%
Sodium 60.0mg3%
Total Carbohydrate 147.5g50%
Dietary Fiber 27.5g111%
Sugars 115.0g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cookle, ice cream pie, no bake, raspberry ripple, fudge topping, cookie crust, summer dessert, easy dessert, freezer pie, chocolate, raspberry, potluck, vegetarian, quick recipe, indulgent, family friendly, chilled dessert, simple, crowd pleaser, make ahead
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