Advertisements

Introduction: Craving a Dessert That’s Pure Nostalgia?

Ever wished you could take the joy of a classic chipwich sandwich and turn it into a show-stopping dessert? Enter the Chipwich Pie—a heavenly combo of a chocolate chip cookie crust, creamy cookie dough ice cream, fluffy whipped cream, and mini cookies on top! This pie brings all the fun of an ice cream sandwich to your table in a sliceable, shareable form. Perfect for summer parties or a cozy night in, it’s surprisingly easy to make and guaranteed to bring smiles. Ready to whip up a dessert that’s as fun to eat as it is to make? Let’s dive into this sweet, crunchy, creamy adventure!

Overview: What Makes This Recipe Special?

The Chipwich Pie is a delightful mash-up of a chocolate chip cookie and an ice cream cake. With a buttery, chewy cookie crust, a rich cookie dough ice cream filling, and a fluffy whipped cream topping studded with mini cookies, it’s a dessert that hits all the right spots. It’s part-baked, part-frozen, and totally delicious, making it perfect for warm days or any time you want a nostalgic treat.

Time Requirement: About 45 minutes of prep and baking, plus 4–5 hours of freezing.
Difficulty Level: Easy to moderate. You’ll need to bake a crust and cookies, but the steps are simple and beginner-friendly.
Why It’s Special: It’s a fun twist on the classic chipwich, uses familiar ingredients, and is customizable. The cookie dough ice cream adds a playful flavor, and it’s lighter than traditional cakes with no heavy frosting.

This recipe is ideal for family gatherings, birthday parties, or anyone who loves cookies and ice cream in one bite.

Essential Ingredients

The Chipwich Pie shines with simple ingredients that pack a punch. Here’s what you’ll need and why each one matters:

For the Crust and Cookies:
- All-Purpose Flour (1 cup):
  - Forms the base of the cookie dough for both the crust and mini cookies.
  - Substitution: Use gluten-free flour for a gluten-free version.
- Cornstarch (1 teaspoon):
  - Keeps the crust and cookies soft and tender.
  - Substitution: Arrowroot powder works in a pinch.
- Kosher Salt (½ teaspoon):
  - Enhances the flavors and balances the sweetness.
  - Substitution: Table salt, but use slightly less (¼ teaspoon).
- Baking Soda (½ teaspoon) and Baking Powder (¼ teaspoon):
  - Help the crust and cookies rise slightly for a chewy texture.
  - Substitution: No direct substitute, but ensure they’re fresh for best results.
- Unsalted Butter (1 stick, at room temperature):
  - Adds richness and a buttery flavor to the cookie dough.
  - Substitution: Margarine or vegan butter for a dairy-free option.
- Light Brown Sugar (⅔ cup, packed):
  - Gives the cookies a caramel-like sweetness and chewy texture.
  - Substitution: Dark brown sugar for a deeper molasses flavor or coconut sugar for a lower-glycemic option.
- Large Egg (1, at room temperature):
  - Binds the dough and adds structure.
  - Substitution: A flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
- Pure Vanilla Extract (½ teaspoon):
  - Enhances the cookie flavor with a warm, sweet note.
  - Substitution: Almond extract for a nutty twist.
- Semisweet Mini Chocolate Chips (½ cup, plus more for sprinkling):
  - Add classic chocolate chip cookie flavor and a bit of crunch.
  - Substitution: Milk chocolate chips, dark chocolate chips, or chopped chocolate.
For the Filling and Topping:
- Cookie Dough Ice Cream (2 14-ounce containers, softened):
  - The star filling, packed with cookie dough chunks for extra indulgence.
  - Substitution: Vanilla ice cream with added cookie dough pieces or chocolate chip ice cream.
- Heavy Cream (1 cup, cold):
  - Whipped into a light, fluffy topping that balances the rich ice cream.
  - Substitution: Whipped coconut cream for a dairy-free option.
- Confectioners’ Sugar (2 tablespoons):
  - Sweetens the whipped cream without making it heavy.
  - Substitution: Granulated sugar or a sugar substitute.
- Pure Vanilla Extract (1 teaspoon):
  - Adds warmth to the whipped cream.
  - Substitution: Skip if unavailable or use a splash of maple syrup.
- Pinch of Kosher Salt:
  - Enhances the whipped cream’s flavor.
  - Substitution: Skip if watching sodium.

Tip: Let the ice cream soften at room temperature for 10–15 minutes to make spreading easier, but don’t let it melt completely.

Advertisements

Step-by-Step Instructions

Making this Chipwich Pie is a fun mix of baking and freezing. Follow these steps for a dessert that’s sure to impress.

Step 1: Prepare the Crust and Cookie Dough

Preheat the oven to 425°F. Coat a 9-inch pie dish with cooking spray and line a baking sheet with parchment paper.
In a medium bowl, whisk together 1 cup flour, 1 teaspoon cornstarch, ½ teaspoon kosher salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder.
In a large bowl, beat 1 stick softened butter and ⅔ cup light brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
Add 1 egg and ½ teaspoon vanilla extract; beat until combined.
Reduce mixer speed to low and add the flour mixture, beating until mostly combined with some floury bits.
Add ½ cup mini chocolate chips and beat on low until fully combined.
- Tip: If the dough feels sticky, chill it for 10 minutes before shaping.

Step 2: Form the Crust and Cookies

Pat 1½ cups of the dough into the bottom of the prepared pie dish using a rubber spatula. Spread it evenly, but don’t press it up the sides yet.
Refrigerate the crust for 30 minutes until firm and no longer sticky.
Scoop teaspoon-size mounds of the remaining dough onto the prepared baking sheet, spacing them 2 inches apart (make at least 10 cookies).
Bake the cookies at 425°F for 6–8 minutes until golden at the edges. Let cool completely on the baking sheet.
- Tip: Make extra cookies for snacking—they’re irresistible!

Step 3: Bake the Crust

Reduce the oven temperature to 375°F.
Remove the crust from the refrigerator and press the dough up the sides of the pie dish. If it’s still sticky, line with plastic wrap before pressing.
Bake the crust for 20–22 minutes until puffed, browned, and a toothpick inserted in the center comes out with a few crumbs.
If the sides slump, immediately push them back up with the back of a spoon while the crust is still soft. Even out the bottom as needed.
Let the crust cool completely in the pie dish.
- Tip: If the crust puffs too much, gently press it down while warm to create a flat base.

Step 4: Fill the Pie

Spread two 14-ounce containers of softened cookie dough ice cream into the cooled crust.
Use an offset spatula to flatten the top for a smooth surface.
Freeze the pie for at least 4 hours until the ice cream is firm.
- Tip: Work quickly to prevent the ice cream from melting. If it gets too soft, freeze for 10 minutes before smoothing.

Step 5: Make the Whipped Cream Topping

In a large bowl, combine 1 cup cold heavy cream, 2 tablespoons confectioners’ sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt.
Beat with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Tip: Chill the bowl and beaters for 10 minutes for faster whipping.

Step 6: Decorate and Freeze

Spread the whipped cream over the frozen pie, covering the top completely.
Sprinkle extra mini chocolate chips on top for a classic chipwich look.
Stand the cooled mini cookies upright in the whipped cream, spacing them evenly for a fun presentation.
Freeze the pie for 30–40 minutes until the topping is firm but not fully frozen.
- Tip: If the whipped cream softens while decorating, freeze for 10 minutes before adding cookies.

Advertisements

Assembly: Creating a Show-Stopping Pie

This Chipwich Pie is all about combining textures and flavors for a nostalgic treat. Here’s how to assemble it for maximum wow-factor:

Bake a Sturdy Crust: Pat the cookie dough evenly into the pie dish and up the sides for a solid base that holds the ice cream.
Fill with Ice Cream: Spread the cookie dough ice cream smoothly to fill the crust, tapping the dish to remove air bubbles.
Top with Whipped Cream: Apply a generous layer of whipped cream, smoothing it for a clean look or swirling for extra flair.
Add Cookies and Chips: Stand the mini cookies upright in the whipped cream for a chipwich-inspired look, and sprinkle with mini chocolate chips for crunch.
- Presentation Tip: Serve on a chilled pie plate and garnish with extra cookies or a drizzle of chocolate sauce for a dessert-shop vibe.
Slice Smart: Use a sharp knife dipped in hot water (wipe dry) for clean slices that show off the layers.

Pro Tip: Freeze the pie briefly after adding the whipped cream to keep the cookies upright and the topping firm.

Storage and Make-Ahead Tips

This Chipwich Pie is perfect for preparing ahead or saving leftovers. Here’s how to keep it fresh:

Storing Leftovers:
- Wrap the pie (or slices) tightly in plastic wrap and store in a freezer-safe container for up to 1 month.
- Let it soften for 10–15 minutes at room temperature before serving for easier slicing.
Make-Ahead Tips:
- Bake the crust and cookies up to 2 days in advance. Store the crust in the pie dish (covered) and cookies in an airtight container.
- Assemble the ice cream layer up to a week ahead and freeze. Add the whipped cream and decorations the day of serving for the freshest look.
- Keep extra cookie dough frozen for up to 1 month for quick baking later.
Freezing Tip:
- If the whipped cream gets icy, smooth it with a spatula dipped in warm water after thawing slightly.

Recipe Variations

This pie is endlessly customizable! Try these fun twists to make it your own:

S’mores Chipwich Pie: Use chocolate ice cream and add a layer of marshmallow fluff before the whipped cream.
Peanut Butter Chipwich Pie: Swap cookie dough ice cream for peanut butter ice cream and use peanut butter cookies for the crust.
Mint Chocolate Chip Pie: Use mint chocolate chip ice cream and add crushed chocolate sandwich cookies to the crust.
Dairy-Free Chipwich Pie: Use dairy-free cookie dough ice cream and whipped coconut cream for a vegan-friendly version.
Mini Chipwich Pies: Make individual pies in muffin tins for cute, single-serve treats.
Caramel Crunch Pie: Drizzle caramel sauce over the ice cream layer and use toffee bits instead of chocolate chips.

Tip: Keep the flavors complementary to maintain the chipwich vibe.

Conclusion: Slice Into Chipwich Heaven!

You’re now ready to create a Chipwich Pie that’s sure to bring back childhood memories and wow your guests! This dessert is the perfect mix of chewy cookie crust, creamy ice cream, and fluffy whipped cream, all topped with adorable mini cookies. It’s easy to make, endlessly customizable, and perfect for any occasion—from summer barbecues to cozy movie nights. So grab your ingredients, bake that crust, and get ready to enjoy a slice of pure bliss. Experiment with variations, share with friends, and savor every delicious bite!

Chipwich Pie

Author: Alyssa

Print Recipe

Description

Ingredients

The Chipwich Pie shines with simple ingredients that pack a punch. Here’s what you’ll need and why each one matters:

For the Crust and Cookies:
- All-Purpose Flour (1 cup):
  - Forms the base of the cookie dough for both the crust and mini cookies.
  - Substitution: Use gluten-free flour for a gluten-free version.
- Cornstarch (1 teaspoon):
  - Keeps the crust and cookies soft and tender.
  - Substitution: Arrowroot powder works in a pinch.
- Kosher Salt (½ teaspoon):
  - Enhances the flavors and balances the sweetness.
  - Substitution: Table salt, but use slightly less (¼ teaspoon).
- Baking Soda (½ teaspoon) and Baking Powder (¼ teaspoon):
  - Help the crust and cookies rise slightly for a chewy texture.
  - Substitution: No direct substitute, but ensure they’re fresh for best results.
- Unsalted Butter (1 stick, at room temperature):
  - Adds richness and a buttery flavor to the cookie dough.
  - Substitution: Margarine or vegan butter for a dairy-free option.
- Light Brown Sugar (⅔ cup, packed):
  - Gives the cookies a caramel-like sweetness and chewy texture.
  - Substitution: Dark brown sugar for a deeper molasses flavor or coconut sugar for a lower-glycemic option.
- Large Egg (1, at room temperature):
  - Binds the dough and adds structure.
  - Substitution: A flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
- Pure Vanilla Extract (½ teaspoon):
  - Enhances the cookie flavor with a warm, sweet note.
  - Substitution: Almond extract for a nutty twist.
- Semisweet Mini Chocolate Chips (½ cup, plus more for sprinkling):
  - Add classic chocolate chip cookie flavor and a bit of crunch.
  - Substitution: Milk chocolate chips, dark chocolate chips, or chopped chocolate.
For the Filling and Topping:
- Cookie Dough Ice Cream (2 14-ounce containers, softened):
  - The star filling, packed with cookie dough chunks for extra indulgence.
  - Substitution: Vanilla ice cream with added cookie dough pieces or chocolate chip ice cream.
- Heavy Cream (1 cup, cold):
  - Whipped into a light, fluffy topping that balances the rich ice cream.
  - Substitution: Whipped coconut cream for a dairy-free option.
- Confectioners’ Sugar (2 tablespoons):
  - Sweetens the whipped cream without making it heavy.
  - Substitution: Granulated sugar or a sugar substitute.
- Pure Vanilla Extract (1 teaspoon):
  - Adds warmth to the whipped cream.
  - Substitution: Skip if unavailable or use a splash of maple syrup.
- Pinch of Kosher Salt:
  - Enhances the whipped cream’s flavor.
  - Substitution: Skip if watching sodium.

Tip: Let the ice cream soften at room temperature for 10–15 minutes to make spreading easier, but don’t let it melt completely.

Cook Mode Prevent your screen from going dark

Instructions