Chocolate Chip Cookie Ice Cream Pie

 

I am so happy it’s Friday. Giddy, I tell you!

Why…

Because I live for the weekends. The work week is just 5 days between the weekends. And right now my life during the workweek is just about keeping my head about water. I constantly feel that I am on a treadmill trying to keep up while the speed intensifies. From when I get up between 4.30-6.00 (depends on when Autumn wakes up and my mental clarity to stay up or go back to bed) to when I go to bed between 11pm-midnight I am on the go. Generally, my days have been busy but that business has, obviously, intensified when Autumn was born. I love her more than anything, I’m just stating venting a bit.

No, my weekends aren’t about laying about but there is something nice about getting the slim chance of getting a nap in, being able to take the dog on a walk without it feeling like a hardcore obligation, or eat at dinner time, maybe even sitting down. See, last night we had PBJ’s while standing up. I feel that the only time I sit down is when I am pumping, and even then I have a million things running through my head so it’s not like I am taking a mental vacation to just enjoy the news or River Monsters show that Price has on.

But usually I’m scrolling through Instragram and, well, recently I saw a picture that scrapbooking designer Ali Edwards took of a book and the moment I saw it I knew I would have to have it. It was Overwhelmed: Work, Love, and Play When No One Has the Time by Brigid Schulte. I just started reading it during my commutes this week and have fallen in love with it. Aside from enjoying the writing style, similar to Bringing Up Bébé and books by Mary Roach, I like that I can totally relate to it. It’s unfortunate in that way but at the same time it comforts me to know that I am not the only one who finds ‘me time’ as taking a shower or that this breakneck pace that we are all going at is tiring, stupid, and overwhelming.

I want my leisure time. I want my mani pedi time. I want my scrapbooking time. I need to find some way to balance my to-do list so that Price and I can each find some time to do what we would like to do each week… watch trashy TV, go shopping, organize recipes, work out, take a bath, etc. Whatever we want at that moment. I know that it will be hard to get things done, or just accept that things will never really be done or that it’s okay to not make dinner (hello PBJ’s, cereal, and ramen!).

While I create some sort of strategy to ‘balance’ it all, I’ll enjoy this slice of pie.

I was browsing Pinterest recently and saw a pizookie post and I figured I could make that into a pie. So I did just that!

You can certainly make homemade cookies and homemade ice cream but I went the easy rought with storebought cookie dough and ice cream. Didn’t I just say how busy I was? It was lucky that I even made this 2 ingredient pie this week!

Two ingrdients! That’s it. Cookie cough and ice cream. Done and done!

The part that you need to be patient about is the cookie dough forming the pie crust. Half way trough baking you’ll need to take the pie out to smush the partially cookied cookie dough back up the sides of the pie plate. As well, you want the cookies to be a bit crisp so they hold up to you mixing them into the ice cream.

Skip the cone and go for the ice cream pie in the cookie dough crust.

Chocolate Chip Cookie Ice Cream Pie

Ingredients

• 1 pound 14 ounce roll of store-bought cookie dough
• 1.5 quart of vanilla ice cream
• chocolate sundae syrup, optional

Process

1. Preheat oven to 350 degrees.
2. Divide the cookie dough in into 1/3 and 2/3’s. Roll out the of the large cookie dough portion to be 1/4″ thick. Cut out a portion to fill the bottom of the pie plate. With the remaining rolled out dough, create the sides of the pie by seaming together pieces. Bake for 15 minutes, then removed from the oven. With the back of a spoon, flatten out the bottom of the pie and work the sides back up. Return the pie to the oven for another 12 minutes. Let cool completely.
3. With the remaining cookie dough, divide into 15 small cookies. Bake these for 8-10 minutes, until a golden brown color. You’ll want them to be a bit crisp.
4. Scoop out the ice cream into a large bowl. Break up 10 of the cookies into small pieces and mix them into the ice cream.
5. Pour the ice cream into the cooled cookie pie crust. Break up the remaining 5 cookies into small pieces and top off the to of the pie, return to freezer. Let thaw in the refrigerator for 30 minutes prior to serving. It might be easiest to remove the whole pie from the pie plate (it should pop right out) and then cutting on a cutting board.