Gluten Free Chocolate Chip Cookie Ice Cream Pie Recipes

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CHOCOLATE CHIP COOKIE ICE CREAM PIE



Chocolate Chip Cookie Ice Cream Pie image

Gather four easy ingredients to create a frosty pie. Once it's made, it's ready for family, guests or midnight snacking!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 5

1 pouch Betty Crocker™ chocolate chip cookie mix
1/3 cup butter, softened
2 tablespoons water
1/2 cup hot fudge topping
1 quart (4 cups) cookie dough ice cream, slightly softened

Steps:

  • Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
  • Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
  • Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 50 g, TransFat 1/2 g

GLUTEN-FREE CHOCOLATE CHIP ICE CREAM DESSERT



Gluten-Free Chocolate Chip Ice Cream Dessert image

Make this tasty and easy version for the gluten-free friends in your life!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 15

Number Of Ingredients 5

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip ice cream (6 cups)

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
  • Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13x9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
  • Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
  • Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
  • To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g

GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE



Gluten-Free Chocolate Chip Cookie Ice Cream Pie image

Delight your family with this frozen dessert! Enjoy this pie made using Betty Crocker® Gluten Free chocolate chip cookie mix and layered with vanilla ice cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 8

Number Of Ingredients 7

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon pure vanilla
1 egg, beaten
1 tablespoon unsweetened baking cocoa
1 1/2 quarts gluten-free vanilla ice cream
1/2 cup gluten-free chocolate fudge topping

Steps:

  • Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
  • Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
  • In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
  • In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.

Nutrition Facts : Calories 670, Carbohydrate 93 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 59 g, TransFat 1 g

GLUTEN-FREE CREAMY CHOCOLATE PIE



Gluten-Free Creamy Chocolate Pie image

Enjoy this creamy chocolate pie made using Bisquick® Gluten Free mix for the pie crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h10m

Yield 10

Number Of Ingredients 10

1 cup Bisquick™ Gluten Free mix
5 tablespoons cold butter
3 tablespoons water
1/4 cup granulated sugar
3 tablespoons cornstarch
1 1/4 cups milk
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 teaspoon vanilla
1 1/4 cups whipping cream
1 tablespoon powdered sugar

Steps:

  • Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
  • Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
  • In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 50 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 18 g, TransFat 1/2 g

CHOCOLATE CHIP COOKIES (GLUTEN FREE)



Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
  • In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  • Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g

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