Gluten-Free Chocolate Chip Cookie Ice Cream Pie

By weavincanuck

Ingredients

• 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
• 1/2 cup butter, softened
• 1 teaspoon pure vanilla
• 1 egg, beaten
• 1 tablespoon unsweetened baking cocoa
• 1 1/2 quarts gluten-free vanilla ice cream
• 1/2 cup gluten-free chocolate fudge topping

Details

Servings 1
Cooking time 180mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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.

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.

4
In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.