Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Missy J's
Cool, creamy, and packed with flavor, this Oatmeal Cookie Ice Cream Pie combines a chewy oatmeal cookie crust with a rich dairy-free vanilla ice cream filling. Mixed with crunchy nuts and sweet carob chips, every slice delivers the perfect balance of texture and taste. Topped with extra almonds and carob chips for added crunch, this frozen dessert is easy to make and ideal for warm days, special occasions, or anytime you want a refreshing treat. Made with Missy J’s Salted Oatmeal Carob Chip Cookie Mix, it’s a delicious dessert that everyone can enjoy.
Ingredients
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1 package Missy J’s Salted Oatmeal Carob Chip Cookie Mix
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Any additional ingredients listed on the package (such as coconut oil or plant-based milk)
2 pints dairy-free, sugar-free vanilla ice cream, slightly softened (coconut, almond, or cashew-based ice creams work great)
½ to 1 cup chopped nuts (pecans, walnuts, or almonds)
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½ to 1 cup carob chips
¼ cup whole and chopped almonds
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2 tablespoons carob chips
Oatmeal Cookie Ice Cream Pie
For the Crust:
For the Filling:
For the Topping:
Directions
Oatmeal Cookie Ice Cream Pie
Preheat oven to 350°F (175°C).
Prepare the crust:
In a medium bowl, mix the cookie dough according to package directions.
Press evenly into the bottom and slightly up the sides of a 9-inch pie pan.
Make the filling:
In a large bowl, fold together the softened sugar-free ice cream, ½ to 1 cup chopped nuts, and ½ to 1 cup carob chips until well combined.
Assemble the pie:
Spread the ice cream mixture evenly into the cooled cookie crust. Smooth the top.
Add toppings:
Sprinkle ¼ cup chopped nuts and 2 tablespoons carob chips over the top for extra crunch and flavor.
Freeze for at least 4 hours, or until fully set.
Serve:
Let the pie sit at room temperature for 5–10 minutes before slicing. Enjoy every dreamy bite!
Recipe Note
This recipe was created by Jody, the original founder of Missy J’s, and shared with love for the brand.
