Is it a Giant Cookie? Is it a Chipwich? Is it an Ice Cream Pie?
Here’s how the story goes…A certain little man just turned 7.
The above picture was a treat made on the fly. Different celebration than the ice cream pie.
Birthday’s seem to get celebrated 12 times over at this age. In my attempt to try minimize the sugar and junk, I made a fun ice cream cookie cake modified from this recipe.
This ice cream pie was fun to make and I was thrilled with the results.
My chocolate-loving father even had 2nd helpings. Little did he know what was in that ginormous cookie.
A can of beans.
Don’t freak, read on..
First whir up your cookie dough ingredients in your food processor…
Then pop it in the oven.
Chocolate Chip Cookie Ice Cream Pie
- 1 1/2 cups peanut butter
- 1 can white beans, rinsed and drained
- 1 1/2 cups old-fashioned rolled oats
- 6 Tbsp natural applesauce
- 3 Tbsp pure maple syrup
- 3 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4- 1 cup Ghirardelli Dark Chocolate Chips
- 1/2 gallon light vanilla ice cream
- Preheat oven to 350 degrees.
- Line springform pan with parchment paper and secure.
- In food processor blend everything (except the chocolate chips) together until a dough is formed, stopping to scrape the sides down if necessary.
- Add chocolate chips and pulse a few times just to lightly incorporate.
- Press 1/2 of the dough into pan, spreading and flattening with your fingertips.
- Bake for 15-20 minutes until lightly brown along the edges and allow to cool on the baking sheet. Release the collar of the springform pan and transfer the entire giant cookie (with parchment) to the freezer until ready to assemble.
- Repeat steps 4 and 5 with remaining batter.
- Allow ice cream to sit out for a little bit to soften slightly.
- Remove large cookies from the freezer and press ice cream on top using parchment.
- Add top cookie and press down gently. I added a few chocolate chips along the sides for fun.
- Re-freeze until ready to eat.
***Before I put this back in the freezer, I cut this into slices thinking it would be easier when it came time to serve it. I sliced it, covered it and popped it in the freezer over night. The next day I took it out 15 minutes before serving and it was perfect and was very easy to separate and not too melty…:)