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    Tuesday
    Mar152011

    The Ultimate Ice Cream Cake Cookie Pie

     

    This is by far the sweetest of all things I have ever made. Sweet as in the adjective, adverb and noun. :)

    Let me tell you from bottom layer to top layer pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles!

    Quite possibly the Turducken of Sweets.

     

    I thought of this concoction a few months ago while judging myself for how indecisive I am... I thought, if there was a dessert that encompassed all things great... I wouldn't have to decide anymore. I could be indecisive with one decision!

    And so.... I googled "ice cream cake cookie pie"... no matches :)

    The closest I got was CakeSpy's Triple Threat. She did this a couple of years ago with pie crust, cookie dough, cake and icing.... yummo! BTW... she is a genius... a wonderful artist and a culinary genius. Please visit her site.

    Now.. back to me...I, of course was going to miniaturize mine... and add ice cream! I tried a couple of different ways to do this and came up with the perfect recipe so that all ingredients are presented in their known texture.

    I took lots of pictures and got really giddy several times during this process. Soooooo... here we go....

     

    The Ultimate Ice Cream Cake Cookie Pie

    You will need:

    1 package Pillsbury refrigerated pie crust

    1 package Pillsbury refrigerated chocolate chip cookie dough

    1 can cake frosting of your choice (I used rainbow chip for the middle and chocolate for the top... so, 2 different frostings)

    1 cake mix of your choice (mixed as instructed on box)

    1/2 gallon of your choice ice cream (softened just a bit)

    SPRINKLES!!!!

    You could really do a lot with this recipe... there are endless mixtures of cookie dough, cake, ice cream and icing flavors... Eeeeek!!!

     

    You will also need a few different sizes of round cookie cutters. I got this 11 piece set from Williams-Sonoma and it is perfect!!! (you could also use different sizes of cups and bowls)

     

    First, mix your cake as directed on the box. Pour a thin layer of batter into a greased bar pan or cookie sheet. I made cupcakes out of the remaining batter. You could always bake a small cake and make cake balls!!!

     

    Bake at 350 degrees for 8-12 minutes... until firm in the middle.

    Let cool then cut out small circles of cake using a 2 1/2 inch round cutter.

     

     

    Set these aside and get started on the pie crust.

    Click HERE for detailed instructions on how to press mini pie crusts.

    I used Pillsbury refrigerated pie crust, a regular muffin tin and a 4 inch round cookie cutter.

     

    One sheet of crust makes 8 mini pies. The package comes with 2 sheets :)

    Now take your refrigerated cookie dough and press a little over 1 Tbsp into the bottom of the pie crust.

    Bake at 350 degrees for 10-12 minutes or until crust is browning.

    Remove from oven and let cool. the cookie dough will rise in the oven but will flatten down when it cools.

    Now... put some of your favorite icing into a ziploc baggie and snip the end off...

     

    Pipe this on top of the cooled cookie and smooth.

    Now get your ice cream ready..... I let mine sit out for about 5 minutes to soften.

     

    You will pipe the ice cream on top of the icing. I used my mechanical pastry bag but a large ziploc bag will do as well.

    (can I point out the BLUE BELL ice cream... Blue Bell was originally made in Brenham,Texas... and is currently only sold in PARTS of 19 states... even at that, it is the number-three selling branded ice cream in the U.S.... ahem, Texas!)

     

    Once that is done place a piece of the round cake on top of the ice cream.

     

    Put these babies in the freezer for about 30 minutes. It is easier to apply the top layer of frosting if the ice cream is solid.

     

    Ok now... I got way excited and did the frosting and sprinkles without taking pictures.... so sorry... but, I mean... it is literally frosting and sprinkles. Pretty simple.

    Also, you can put them back in the freezer after you put the top layer of icing and sprinkles on... I did.

     

    So... here is the photo shoot and then I will give you some important information about this recipe :)

     

    Um... beautiful! Absolutely beautiful. Let's talk about this again...

    Pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles!

     

    Gasp.......

     

    Now, if you are taking these babies somewhere you may not want to put ice cream inside.... I made a few with no ice cream and they are just as delicious.

    You can put a little more cookie dough in or some canned pie filling if you are being brave!

     

    DISCLAIMER: I understand that this dessert is over the top. I get that. I am not suggesting you eat the entire batch. You actually couldn't if you wanted to.... serious sugar coma!

    So, for those of you that are a little concerned I kept up with the calories and fat as I baked... if you are interested I will tell you but I will not ruin it for those that are not interested :)....

     

    Happy baking

    References (10)

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    Reader Comments (71)

    Daaaaaaang! That is seriously the sweetest looking treat I have ever seen!!! :D

    I know!!! It is stomach ache inducing... But in a good way.... The sugar coma way :)

    March 16, 2011 | Registered CommenterSugarDerby

    You are my best friend. But more than that, you are such a huge insperation for me. I have never been so proud of anyone. You have been through so much and continued to grasp at your dream. You're an amazing baker, amazing friend, amazing mother, daughter, wife and SOOOO much more. I am eternally grateful that you consider me one of your best friends. I love you.

    March 17, 2011 | Unregistered CommenterJenny Turner

    My oh my are you DECADENT!! I'm totally with you on Blue Bell, I literally go into withdrawals if I don't get my evening fix.

    March 18, 2011 | Unregistered CommenterLeah

    Yum, yum yum!

    Did you link these up with Sweet Tooth Friday?

    March 18, 2011 | Unregistered CommenterAllison @ Alli 'n Son

    Yes ma'am!!! It's #47 :)

    March 18, 2011 | Registered CommenterSugarDerby

    LOVE this site, have spent at least 30 minutes so far just browsing. I'd love to follow it but can't see anywhere to click, oddly enough. Can anyone help???

    March 19, 2011 | Unregistered CommenterJulie

    I'm working on it!!! We just re-did the site a couple of weeks ago and I didn't realize until last night that there was no "subscribe" button!!! A reader sent me a message... Thank goodness :)

    I'll get it taken care of and send you an email

    March 19, 2011 | Registered CommenterSugarDerby

    Gasp is right! OMG ♥- Katrina

    Just curious, what is the caloric and fat in-take of these puppies?

    March 22, 2011 | Unregistered CommenterDaisie

    It was about 550 calories and 21 fat.

    It's so sweet you can really only eat half which isn't too terrible... It's worth it :)

    March 22, 2011 | Registered CommenterSugarDerby

    This is one of the sweetest thing I have ever seen. i see a sugar coma comming.

    March 31, 2011 | Unregistered Commenterfajas colombianas

    I looooove sweet and I had to eat half and come back later for the rest. Sugar coma for sure!

    March 31, 2011 | Registered CommenterSugarDerby

    This is possibly the best thing I've ever seen.

    March 31, 2011 | Unregistered CommenterCaelyn

    Not sure if my past post went up but this recipe is to die for! I posted it on my blog and people have been reblogging it over and over and over again. Huge hit!!!

    Can't wait to see more delicious things!!!!

    March 31, 2011 | Unregistered CommenterJenni

    Eeek!!! Thanks!!!

    March 31, 2011 | Registered CommenterSugarDerby

    These look SUPER delicious! I noticed you said people should only eat about half of one of these at a time. I suggest that, if they are too much to have all at once, why not use the mini-muffin pans instead? That way you arent attempting to save half of one, and you can enjoy the "whole thing" at once. This is what I am going to do when I try to make these. :)

    April 2, 2011 | Unregistered CommenterJaxmama

    Oooh! Let me know how it goes... I adore my mini muffin pan but wasn't sure if I could pull off all the layers in such a shallow dish.... Let me know!!!

    April 2, 2011 | Registered CommenterSugarDerby

    Oh, yum yum yum!

    April 4, 2011 | Unregistered CommenterCathy

    genius!

    April 7, 2011 | Unregistered Commenterchelsea

    What, no layer of brownie?? :)

    April 7, 2011 | Unregistered CommenterCarrie

    It's the only thing missing isn't it?!?...
    Oh, and cheesecake!

    April 7, 2011 | Registered CommenterSugarDerby

    These are amazing!!

    April 7, 2011 | Unregistered CommenterBeverly

    Yummmm I have to make these. Have to!

    April 9, 2011 | Unregistered CommenterKristen

    My best friend and I were really bored in a Rock and Popular music class we have together. I had my computer and we decided to do I little stumble upon surfing to pass the two hour class of pure torture. When we stumbled upon these we immediately turned to each other with the most diabolical grins recorded in history. We planned at that exact moment to make them in the weekend to follow. Today when I woke up I decided it was the perfect day to set out on an a quest of epic proportion to make them. I told her to turn her freezer in her mini fridge as high as it would go, and she knew exactly why. After church we went to the store, got all the supplies and started baking. BEST. DECISION. EVER! These little bad boys turned out scrumptious, and we are the talk of our dorm. Thanks for such a great recipe which allowed for amazing times, and silly laughter.

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