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Gluten-Free Chocolate Chip Cookie Ice Cream Pie

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By Betty Crocker Kitchens
Updated Apr 18, 2013
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Delight your family with this frozen dessert! Enjoy this pie made using Betty Crocker® Gluten Free chocolate chip cookie mix and layered with vanilla ice cream.

Gluten-Free Chocolate Chip Cookie Ice Cream Pie

  • Prep Time 15 min
  • Total 3 hr 0 min
  • Servings 8
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
  • Step 
    2
    Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
  • Step 
    3
    In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
  • Step 
    4
    In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.

Nutrition

670 Calories
30g Total Fat
7g Protein
93g Total Carbohydrate
59g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
17g
87%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
550mg
23%
Potassium
260mg
8%
Total Carbohydrate
93g
31%
Dietary Fiber
1g
5%
Sugars
59g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
2%
2%
Exchanges:
2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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