Cookies & Cream Ice Cream Pie
Makes One 8‑inch Round Pie
We’ve established in this chapter that I don’t love cake, and so for every birthday as a kid, my parents got me an ice cream cake instead. I have yet another confession to make: I don’t really love chocolate ice cream either, but I know almost everyone else does, and THAT is why this cookies and cream ice cream pie is a truly delicious compromise.
There’s lots of rich, creamy vanilla ice cream for me in this dessert and chocolate cookie bits flecked throughout for the chocolate lovers. I love cookies in ice cream especially because the cookies don’t get hard and lose their flavor the way chocolate chips do when they’re frozen! And if the chocolate cookies aren’t enough, there’s a warm, rich, fudgy chocolate sauce in this recipe, too. This means you can have whatever chocolate-to-vanilla ratio you want, and everyone at the party is happy. What more could you ask from a pie?!
Ice Cream Pie
30 Oreos (from a 14.3‑ounce package)
½ stick (55g) unsalted butter, melted
1 quart cookies and cream ice cream, softened to a spreadable consistency
Chocolate Fudge Sauce
4 ounces (113g) unsweetened chocolate, chopped
3 tablespoons (41g) unsalted butter, at room temperature
¾ cup (150g) sugar
⅔ cup (163g) whole milk
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
1. Line the bottom and sides of an 8‑inch springform pan with plastic wrap, leaving enough over the sides so that it will be able to wrap across the top as well. Prepare a space in your freezer large enough for the pan, making sure it can set flat and level.
2. Make the pie. In the bowl of a food processor, pulse the Oreos until fi ne crumbs form. Pour in the melted butter and pulse until combined and the mixture resembles wet sand.
3. Dump the cookie crumbs out into the prepared springform pan and, using your hands or a flat-bottomed measuring cup, press them into an even layer. (If the cookies are sticky, spray your hands or the measuring cup with a little nonstick cooking spray.) Top with the softened ice cream, spreading it into an even layer. Cover tightly with the plastic wrap and set in the freezer for at least 6 hours, or until very firm.
4. Make the chocolate sauce. Just before serving, place the chocolate and butter in a small heavy-bottomed saucepan set over low heat. Cook until completely melted, then stir in the sugar, milk, and cornstarch and cook over low heat, stirring often, until the sauce begins to thicken and the sugar has dissolved. Remove from the heat and stir in the vanilla and salt.
5. To serve, remove the pie from the springform pan. (The pie can be eaten directly out of the freezer, but if you want a softer ice cream, let it sit out for up to 30 minutes.) Carefully slice the pie into wedges and top each slice with a spoonful of the fudge sauce before serving. (Leftover pie can be wrapped tightly in plastic and kept in the freezer for up to 2 weeks. Leftover chocolate fudge sauce will keep in an airtight jar in the refrigerator for up to 1 week.)
Reprinted with permission from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.
Eitan Bernath is a self-taught cook and creator best known for his popularity on TikTok. His work has been recognized by The New York Times, People, New York, and Vanity Fair, among other national news outlets. Eitan has also been featured as the principal culinary director on The Drew Barrymore Show. He currently lives in Manhattan, New York, with his sassy cat, Cardi.