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This is my new favorite recipe, and all my friends still talk about it weeks after I tried this dish1 There is enough cookie dough and 1 quart of ice cream to make two pies. I recommend also that a deep dish pie crust is used and that it is eaten immediately because the dough does not freeze as hard as the ice cream. The recipe calls for eggs but never mentioned adding them, so I added them to the dough, and it seemed to work well. The dough almost overflowed the cookie sheet, so I recommend two cookie sheets or a jelly roll pan. Also, an Oreo or some other type of crust might be a better fit although the Graham cracker crust was delicious. Overall, this recipe is amazing despite some small flaws in the directions.
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Instructions
Preheat oven to 350°F.
Fill the pie crust with the ice cream and put it into the freezer. Leave until furthur instructed.
Combine flour, salt, and baking soda; mix well. In a separate bowl cream the brown sugar, butter, vanilla, and sugar until fluffy and light. Gradually add the flour mixture to the cream mixture; mix well.
Put 6 oz. of chocolate chips in the microwave until it starts to melt. Add the non-melted chocolate chips to the dough; mix well. Then add the melted chocolate chips.
Make the dough into 1 to 2 large cookie shaped blobs on a ungreased cookie sheet. Bake at 350°F for seven minutes- don't worry when you take it out of the oven; it will still be doughie.
Once it's done cooking mush it all together into a large ball. Take out the pie crust and ice cream. Cover the top of the ice cream pie with the cookie dough. Smush it flat. Then freeze for a half hour and it will be ready to eat!
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