Hot Chocolate Ice Cream Pie

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This easy Hot Chocolate Ice Cream Pie pairs a decadent hot cocoa cookie crust with a homemade sweet cream ice cream. It's my twist on a mug of hot chocolate topped with loads of whipped cream—a frozen, delicious twist. And it will knock the socks off your holiday guests!

Now, you all know that I love to bake from scratch. But sometimes—especially around the holidays, when things get really busy and there are SO MANY parties to attend—I need a shortcut. For this recipe, it's NESTLÉ® TOLL HOUSE® Hot Cocoa Cookie Dough: cocoa cookies with a marshmallow filling. Yowza.

This break-and-bake cookie dough is new and available through December: you can find it in Walmart's refrigerated section (look for the yellow NESTLÉ® packages), with the ready-to-bake items.

This cookie dough makes an easy crust for an ice cream pie. The ice cream is made from scratch but it's super simple, too. Just a few basic ingredients and this Hot Chocolate Ice Cream Pie will come together in no time!

 

I'd say this pie serves at least eight people. But it's super rich and decadent, so I think you could serve up to 12 people and they'd feel satisfied and happy!

Ingredients
serves 8-12

• one package NESTLÉ® TOLL HOUSE® Hot Cocoa Cookie Dough
• 2/3 cup sugar
• 1/2 cup Evaporated Milk, chilled
• 1/2 cup whole milk, chilled
• 2 cups heavy cream, chilled
• NESTLÉ® Semi-Sweet Chocolate Mini Morsels, for garnish

Preheat the oven to 350 degrees. Unwrap the hot cocoa cookie dough and press it evenly into an ungreased pie plate, pressing the dough up the sides a bit. Don't press the dough too thin or it will dry out when you bake it. Bake for 18-20 minutes. Remove from oven and cool completely.

Check out that marshmallow, swirling through the crust!

  

Put the sugar, evaporated milk, and whole milk into a bowl. Whisk until the sugar is dissolved. Slowly stir in the heavy cream. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. (My machine took about 25 minutes of churning.) Once the ice cream is ready, it will be a thick, soft-serve consistency.

Spoon the ice cream into the baked, completely cooled cookie crust. I spread it so that it looked like a swirl of whipped cream on top of a mug of hot cocoa.

 And then garnish with a sprinkle of mini chocolate chips. 

 

Cover the pie with plastic wrap and place in the freezer for six hours or overnight. Remove from the freezer 10 minutes before serving.

 

Garnish each slice with additional mini morsels, if desired.

 

If you're planning to give this Hot Chocolate Ice Cream Pie as a gift, try decorating it with one of these cool NESTLÉ® printables.

You can download these or other printables for free here. Whether you're making my Hot Chocolate Ice Cream Pie or just a batch of hot cocoa cookies to bring to a holiday exchange, these cute printables are fabulous!

 

No matter what sweet treats you're making this holiday season, NESTLÉ® has all your baking needs covered. To get even more holiday recipe inspiration, check out the NESTLÉ® Flavorful Moments and Very Best Baking Pinterest boards. You can also follow NESTLÉ® on Facebook and Instagram.

What are your favorite recipes to make during the busy holiday season? Share your recipe with us in the comments below.