Oreo Ice Cream Pie (Gluten/Nut/Dairy Free)
What could be better than a big scoop of cookies'n cream on a hot summer day? How about a chocolate cookie crusted cookies'n cream ice cream pie? Surprisingly, this isn't too sweet and is dairy/nut/gluten-free. Great for guests with food allergies and chocolate cravings and it's 'easy as pie' to make.
- 20 to 25 Gluten Free chocolate cream filled cookies (extras for garnish (I used Glutino brand))
- 2 Tbsp non-dairy butter (melted (I used Earth Balance's Vegan Buttery Sticks))
- 1 Pint dairy-free vanilla ice cream (I used So Delicious Purely Decadent)
Let ice cream thaw for 30 to 40 minutes.
Preheat oven to 350 degrees. In a food processor, add 15 cookies and pulse until the cookies become small crumbs. Pour crumbs into a mixing bowl and add melted butter. Mix until combined. Pour into the pie dish and gently press with fingers to create a crust. Bake for 15 minutes. Remove from heat and let cool slightly.
Meanwhile, add remaining 5 to 10 cookies to the food processor and blend until cookies are broken into small chunks. Pour in softened icecream and blend. If ice cream is too thick, let thaw a little longer or pour mixture into a bowl and mix by hand.
Spoon ice cream onto cookie crust and press into an even layer. Cover with plastic wrap or aluminum foil and freeze for about 1 hour or until hardened. Cut into slices and garnish with cookies and additional crumbs.