Nothing says summer like ice cream!
Instead of a sundae, serve this ice cream pie for dessert. You can use whatever flavor of ice cream you want and even add your favorite sundae toppings, too! You can even make this sweet treat up to a week in advance if you’re pressed for time as summer winds down, school starts and your daily grind begins to change.
Cookies and Cream Ice Cream Pie
Serves 12
For the crust:
Vegetable oil spray
16 Oreo cookies, broken into large pieces
2 tablespoons unsalted butter, melted
For the filling:
2 pints cookies and cream ice cream
8 Oreo cookies, broken into large pieces
2 cups whipped cream (optional)
1. For the crust: Adjust the oven rack to the middle position and heat oven to 325 degrees. Spray a 9-inch pie plate with vegetable oil spray.
2. Transfer Oreo cookies (broken into large pieces) to a food processor. Pulse until cookies are coarsely ground, about 15 1-second pulses. Process until crumbs are uniformly fine, about 15 seconds. Add melted butter and process until mixture resembles wet sand, about 15 seconds.
3. Transfer the mixture to the greased pie plate. Press the crumbs into an even layer covering the bottom and sides of the pie plate.
4. Bake for 15 minutes. Place the pie plate on a cooling rack and let the crust cool completely, about 30 minutes.
5. For the filling: Let the ice cream soften on counter for 10 to 15 minutes. In a large bowl, combine softened ice cream and the remaining 8 Oreo cookies (broken into large pieces). Use the back of a large spoon to mash until well combined.
6. Transfer the ice cream mixture to the cooled crust and smooth the top. Cover the pie with plastic wrap and freeze until the filling is completely frozen, at least 3 hours or up to one week.
7. Slice pie into wedges. Dollop each piece of pie with whipped cream (if using). Serve.
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