No-Churn Cookie Butter Ice Cream Pie

My easy Biscoff ice cream pie recipe turns cookie butter spread into an amazing frozen dessert. Layers of chocolate ganache and no-churn cookie butter ice cream are topped with whipped topping and served in a deep dish pie shell. It’s the perfect dessert for a dinner party gathering or holiday pie table. 

Delicious Dinner Party Dessert Recipe

Don’t let summer pass you by without making this pie recipe. It’s simple to make as it starts with a frozen pie shell. Then a layer of rich chocolate ganache fills the bottom before adding that silky smooth no-churn cookie butter ice cream.

This is almost a no-bake dessert. The only thing is that you’ll need to cook the pie crust before you fill it with the delicious layers and freeze. Spread some Cool Whip on top to finish it off and sprinkle with Speculoos cookie crumbs, or serve with whole cookies. 

This frozen pie is great year round, not just summer. Add it to your dinner party menu ideas and I promise your guests will be singing your praises.

Put it on your dessert table for special celebrations and holiday gatherings too.

What does cookie butter taste like?

Cookie butter tastes amazing! It tastes exactly like the Speculoos cookies that may be sold under the brand, Biscoff.

• Trader Joe’s also has their own label of cookie butter, which tastes terrific.
• Speculoos are crunchy, spice biscuits from the Netherlands and Belgium. The flavor is similar to ginger snap cookies, but with more of a shortbread texture.
• The texture of the spread is like that of peanut butter so it makes a nice substitute for a number of recipes that call for peanut butter. 
• It can also be used for dessert cheese balls, in milkshakes, spread on toast, swirled into brownies, or on these marshmallow cracker snacks. 

How to make cookie butter pie

Using a deep dish pie crust ensures you’re pie is deep enough to hold the ingredients. And the pastry helps balance the sweetness from the chocolate and the ice cream.

• 1 frozen deep dish pie crust
• dark or semi sweet chocolate for melting
• heavy whipping cream
• premium vanilla ice cream
• Biscoff spread or Cookie Butter 
• a tub of Cool Whip
• Speculoos cookies for garnish

1. Cook frozen pie crust according to package directions, and let cool completely.
2. Melt chocolate and whipping cream together in a double boiler on low heat, stirring occasionally to combine. Pour it into the cooled crust.
3. Spread the mixture evenly to cover the bottom of crust, and refrigerate about 30 minutes or until set.
4. Meanwhile, place ice cream into a large bowl and let soften at room temperature. Add Biscoff spread and combine well.
5. Pour ice cream mixture into the pie shell and freeze for at least 2 hours or until firm.
6. Add whipped cream to top of pie and sprinkle with Biscoff cookie crumbs to garnish.

PARTY TIP: Let pie sit at room temperature for 5 minutes before cutting. Run a serrated knife under hot water {and dry it off} to cut through frozen pie.

No-Churn Ice Cream Recipes

While this pie recipe is at the top of my list for flavored ice cream desserts, you should also give these a try. They’re both fantastic and they don’t require an ice cream maker.

• rich & cream easy ice cream recipe
• pumpkin ice cream donut dessert 
• frozen hot chocolate dessert shake

You may have picked up a pack of Biscoff cookies in the market before, or been lucky enough to receive a pack on a flight. If you like those cookies you’re going to love this ice cream pie recipe. It’s so good! 

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No-Churn Biscoff Ice Cream Pie

Yield: 6-8 slices

Cookie butter and ice cream combine for a delicious frozen dessert. Layers of chocolate ganache and whipped topping add depth, while Biscoff cookies add crunch.

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Ingredients

• 1 frozen deep dish pie crust
• 1/2 cup dark or semi sweet chocolate for melting
• 1/4 heavy whipping cream
• 2 cups premium vanilla ice cream
• 1/2 cup Cookie Butter or Biscoff spread
• Frozen whipped topping, thawed
• Biscoff cookies for garnish

Instructions

1. Cook frozen pie crust according to package directions, and let cool.
2. Melt chocolate and whipping cream together over a double boiler on low heat.
3. Pour into cooled crust and spread evenly to cover bottom. Refrigerate about 30 minutes or until firm.
4. Meanwhile, place ice cream into a large bowl and let soften at room temperature for about 20 minutes or until it's easy to stir.
5. Add cookie butter and combine well.
6. Pour ice cream mixture into pie shell and freeze for at least 2 hours or until firm.
7. Top with whipped cream and Biscoff cookies and serve.
   

Notes

Let pie sit at room temperature for 5 minutes before cutting. Run a serrated knife under hot water and dry it off to cut through frozen pie.