This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
This decadent dessert is made with cookie dough crust and topped with three different flavors of ice cream. Serve sliced and topped with whipped cream and sprinkles for a fun frozen treat!
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Today’s recipe is sponsored by Circulon
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Layered Ice Cream Cookie Pie
- 16 oz package cookie dough I used Pillsbury Oreo Cookie Dough
- 3 pints of different flavor and color ice cream I used raspberry, chocolate fudge, and chocolate chip cookie dough
- whipped cream for topping
- sprinkles for topping
- Preheat oven to 350 degrees.
- Press cookie dough into the bottom of a deep dish springform pan .
- Bake from 14 minutes until cooked through then remove from oven and cool completely.
- Let one pint of ice cream thaw for 5-10 minutes until slightly soft but not melted.
- Using a rubber spatula, spread a layer on top of the pie crust about 1 inch thick.
- Place in the freezer for at least 1 hour to harden.
- Repeat with second flavor of ice cream and repeat by freezing until solid.
- Finally add the third flavor of ice cream, spreading to cover the top of the pie.
- Freeze until solid before slicing.
- Serve topped with whipped cream and sprinkles.
Circulon was nice enough to send me their amazing non stick deep dish springform pan. It was perfect for this layered pie!
When I saw this cookie dough at the store I knew I had to sue it for the crust of my ice cream pie!
You can use any cookie dough flavor you want but this Oreo flavor was delicious!
Lay all your cookie dough in the bottom of a nonstick round pan.
Press cookie dough into the bottom of a deep dish springform pan .
Bake at 350 degrees for 14 minutes or according to the package. Let cool completely.
Let one pint of ice cream thaw for 5-10 minutes until slightly soft but not melted.
Using a rubber spatula, spread a layer on top of the pie crust about 1 inch thick.
Place in the freezer for at least 1 hour to harden.
Repeat with second flavor of ice cream and repeat by freezing until solid.
As you can see with this layer my kids and I were not patient enough and it was not completely frozen.
So when I spread the 2nd layer on it kind of blended together. Still tastes good but doesn’t look as pretty!
Finally add the third flavor of ice cream, spreading to cover the top of the pie.
Freeze until solid before slicing.
I achieve the best layers use three different colors of ice cream and making sure each layer is completely frozen before adding the next.
I love how easy it is to remove from springform pans!
You can get about 10 large slices out of this pie!
Serve topped with whipped cream and sprinkles.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories