Dairy-Free Crunchy Chocolate Chip Ice Cream Pie
This indulgent frozen dessert combines homemade ice cream loaded with crunchy cookie pieces and chocolate chips, all nestled in graham cracker crusts and topped with warm fudge sauce. The base features a rich custard-style ice cream made with egg yolks and pareve milk, while the signature crunch comes from baked cookies mixed with flour and brown sugar. Perfect for special occasions or when you want to impress guests with a restaurant-quality dessert that can be made ahead. The contrast between the cold, creamy ice cream and the warm fudge creates an irresistible combination.
Ingredients
- ½ cup store-bought chocolate chip cookies, crushed
- ½ cup Glicks Flour
- ¼ cup brown sugar
- ½ stick margarine, sliced
- ½ cup Glicks Chocolate Chips
- 1 16-ounce container dessert topping
- 6 egg yolks
- ¼ cup sugar
- ½ cup parve milk, such as Gefen Almond Milk
- ¼ cup pancake syrup
- 2 tablespoons vanilla sugar
- 4 ounces dessert topping
- ½ cup Gefen Cocoa
- ½ stick margarine
- ½ cup sugar
- 1 tablespoon vanilla sugar
- 2 prepared Glicks Graham Cracker Pie Crusts(optional)
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Mix crushed cookies, flour, and brown sugar in a 9x13 inch pan
- 3
Place margarine slices evenly on top of mixture
- 4
Bake for 15 minutes, mixing every 5 minutes
- 5
Sprinkle chocolate chips on top when done baking
- 6
Whip dessert topping until stiff
- 7
Add egg yolks one at a time to whipped topping
- 8
Add remaining ice cream ingredients and mix
- 9
Stir in baked crunch mixture by hand
- 10
Pour into 9x13 inch pan or two pie crusts
- 11
Freeze until set
- 12
Bring all fudge ingredients to a boil
- 13
Lower heat and cook for 5 minutes
- 14
Pour hot fudge over ice cream immediately before serving
Tips
Mix the crunch every 5 minutes while baking to ensure even browning and prevent burning
Make sure the dessert topping is whipped to stiff peaks before adding other ingredients for proper texture
Pour the hot fudge sauce immediately before serving for the best temperature contrast
Good to Know
Keep frozen for up to 1 month. Cover tightly to prevent ice crystals.
Can be made up to 3 days ahead. Prepare hot fudge sauce fresh when serving.
Cut with warm knife for clean slices. Serve immediately after adding hot fudge.
Common Mistakes
Don't skip mixing the crunch every 5 minutes to avoid burning
Don't add hot fudge until ready to serve to prevent melting
Substitutions
Vegan Options
Gluten-Free Swaps
for gluten sensitivity
General Alternatives
FAQ
Can I make this without egg yolks?
Yes, substitute with 1/4 cup egg substitute or aquafaba for a lighter texture, though it won't be quite as rich and creamy.
How long does this keep frozen?
The pie keeps well frozen for up to 1 month when covered tightly. The texture is best within the first week.
Can I use a different crust?
Absolutely! Try chocolate cookie crusts, shortbread crusts, or make it crustless and serve in bowls for easier preparation.