Cookie Butter Ice Cream Pie
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.
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.