The Ultimate Cookie Butter Ice Cream Pie

Last updated on May 21st, 2024 at 07:35 am

A Cookie Butter Ice Cream Pie with a Speculoos Cookie Crust is a heavenly combination for anyone who loves the rich, spiced flavors of speculoos and cookie butter. Here’s a recipe to guide you through making this delightful dessert. This Cookie Butter Ice Cream Pie’s simplistic nature ensures that anyone can whip up this sweet treat without breaking a sweat, making it the ideal party dessert or a simple yet luxurious family-friendly dessert.

The uniqueness of cookie butter as the star ingredient elevates this Pie Recipe from mere dessert to a Gourmet Pie. You can also use my  homemade Ice Cream Recipe recipe for this if you feel this recipe is just too easy.  Whether you’re looking for a show-stopping Summer Dessert, a Holiday Desserts table centerpiece, or simply a Frozen Dessert to cool off, this Cookie Butter Recipe ticks all the boxes. Its ease of preparation and crowd-pleasing qualities make it a staple for any gathering, promising a Dessert Idea that’s both memorable and mouthwatering.

Ingredients

Embarking on this delightful journey to create the ultimate Cookie Butter Ice Cream Pie, you’ll be thrilled to find that sourcing the ingredients is as easy as pie, quite literally! 

For the Speculoos Cookie Crust:

• 2 cups speculoos cookie crumbs (about 25-30 cookies)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cookie Butter Ice Cream Filling:

• 1.5 quarts (about 6 cups) Biscoff or Cookie Butter Ice Cream, softened slightly
• OR 1 serving of my homemade cookie butter ice cream recipe. Instead of putting it in a container to freeze, add it directly to your pie crust, cover and freeze it.

For Topping (optional):

• Whipped cream
• Crushed speculoos cookies or cookie crumbs
• Caramel sauce or chocolate sauce

With these easily accessible ingredients and simple substitutions, creating a transcendent Cookie Butter Ice Cream Pie couldn’t be more straightforward or more delightful. Prepare yourself for a dessert that ticks all the boxes of a perfect sweet treat – it’s easy, no-bake, and utterly scrumptious!

Video Showing How to Make Cookie Butter Ice Cream Pie

How to Make Cookie Butter Ice Cream Pie

Prepare the Speculoos Cookie Crust:

1. Preheat your oven to 350°F (175°C).
2. Place whole speculoos cookies into a food processor and pulse until they are fine crumbs.
3. In a mixing bowl, combine the speculoos cookie crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
4. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
5. Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely on a wire rack.

Prepare the Cookie Butter Ice Cream Filling:

1. Carefully spoon softened ice cream into the cooled speculoos cookie crust, smoothing the top with a spatula.
2. Cover the pie with plastic wrap or aluminum foil and freeze for at least 4 hours or until firm.

Serve and Garnish (garnish is optional):

1. Before serving, you can garnish the pie with whipped cream, crushed speculoos cookies or cookie crumbs, and drizzle with caramel sauce or chocolate sauce if desired.
2. Allow the pie to sit at room temperature for a few minutes before slicing to make it easier to cut through the ice cream and crust.

Slice and serve your Cookie Butter Ice Cream Pie cold, and enjoy the delicious blend of speculoos cookie crust and creamy cookie butter ice cream. Note: If you prefer a softer pie, you can let the pie sit at room temperature for a few minutes before serving. If you like a firmer texture, keep it in the freezer until just before serving.

This pie is sure to be a hit with anyone who loves the unique flavors of speculoos and cookie butter. Enjoy this indulgent dessert!

Pro Tips

• Texture Triumph: I highly recommend the pre-made Cookie Butter ice cream you can buy from Trader Joe’s. One container is the perfect amount, and it has some extra cookie crunch and cookie butter swirled throughout. If you want to try my homemade cookie butter ice cream, I would recommend you soften some extra cookie butter in the microwave for a few seconds (like 15) and swirl some of that throughout your pie with a butter knife.
• Crust Considerations: A firm cookie crust is non-negotiable. I really wanted to make this a no-bake desert, and you are welcome to try it! However, I was afraid my crust would end up soggy if I didn’t bake it first, which is why I technically cannot call this recipe a no-bake recipe. 
• Whipped Cream Wonders: Homemade whipped cream as a topping elevates your pie from great to extraordinary. A dollop just before serving adds a visually appealing contrast and an extra layer of creamy goodness.
• Leftover Logistics: If you’re lucky enough to have leftovers, cover the surface of the pie with plastic wrap or aluminum foil before freezing. It keeps ice crystals at bay and your pie as fresh as when you first sliced into it.
• Pitfall Prevention: Don’t rush the freeze time! I know it’s tempting to cut into your masterpiece, but a fully frozen dessert ensures clean slices and maximizes flavor in every bite.

By keeping these tips in mind, you’ll be able to craft a family-friendly dessert that’s not only perfect for summer soirees but becomes a requested favorite for holiday desserts too. Embrace the ease and of this recipe and watch as your Cookie Butter Ice Cream Pie becomes the centerpiece of your dessert table, no matter the occasion.

FAQs

• Can I use a different type of crust instead of the cookie crust? Absolutely! While the cookie crust adds a delightful crunch that impeccably complements the creamy texture of the homemade ice cream and cookie butter, feel free to get creative with your base. A graham cracker crust or even a brownie base could offer an equally tantalizing contrast and add an interesting twist to this easy dessert.
• Do I have to bake the crust? I get it. This is such an easy recipe, but it would be even easier if you just didn’t have to bake the crust. Personally, I didn’t think this pie would work with a crust that wasn’t baked, because I wasn’t sure if it would go soggy. However, if you try to make this without baking the speculoos cookie crust, could you please let me know how it turned out in the comments? I love hearing from everyone!
• How long in advance can I make this Cookie Butter Ice Cream Pie? One of the beauties of this sweet treat is that it’s an excellent make-ahead party dessert. You can prepare this gourmet pie up to two days in advance (probably longer, but just to err on the side of caution!). Just ensure to cover it properly and keep it frozen until about 20 minutes before you’re ready to indulge, to allow it to soften slightly for that perfect pie consistency.
• What are some topping ideas to make this dessert even more special? Oh, the possibilities! Top your pie with a dollop of whipped cream, a sprinkle of crushed cookies, a drizzle of melted cookie butter, or even some chocolate shavings to elevate this to the level of holiday desserts. 

If you liked this Cookie Butter Ice Cream Pie, check out:

Cookie Butter Ice Cream (No Ice Cream Maker Needed!)

Oreo Strawberry Crunch Pudding Pie

Cookie Butter Biscotti

Salted Caramel Cookie Butter Truffles

Cookie Butter Ice Cream Pie

Robyn

This cookie butter ice cream pie can easily be whipped up with just a few ingredients! It has a speculoos cookie crust and a creamy cookie butter ice cream filling.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Freeze Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• Food Processor optional, for crushing cookies to make pie crust
• Pie Tin

Ingredients

  

• 2 cups Speculoos cookie crumbs about 25-30 whole Speculoos cookies
• 1/4 cup granulated sugar
• 6 Tbsp melted butter
• 1.5 quarts Cookie Butter Ice Cream See notes if you can't find pre-made cookie butter ice cream

Instructions

 

• Preheat oven to 350°F. If you have pre-made frozen cookie butter ice cream, you can let it sit out to soften for a bit.
• Place 25-30 Speculoos cookies in a food processor. Pulse until you get fine crumbs.
• Mix 2 cups of Speculoos cookie crumbs and sugar with melted butter in a small mixing bowl. Make sure the cookie crumbs are well coated with butter.
• Press cookie crumbs, sugar and butter mixture into a pie tin. Make sure to press down firmly into the corners of the pie tin. I like to use the back of a spoon for this.
• Bake your pie crust in the preheated oven for 8-10 minutes. Allow it to cool completely before filling.
• After your pie crust has cooled, spoon cookie butter ice cream into the crust. Smooth it flat with a rubber spatula. Cover your pie tin and freeze everything for 3-4 hours before serving. See notes if you don't have pre-made cookie butter ice cream.

Notes

Note: If you don't have pre-made cookie butter ice cream, you can find my recipe for homemade cookie butter ice cream here. I would recommend you follow the optional steps for that recipe and add some extra cookie butter swirl to your ice cream. Then, you can just add your un-frozen ice cream "batter" to your pie crust and freeze them together.

Keyword Biscoff, cookie butter, ice cream, ice cream pie, Pie