Ingredients:

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour (heat-treated for safety)
  • ¼ teaspoon salt
  • ½ cup mini chocolate chips
  • 2 pints vanilla ice cream, softened
  • 1 cup whipped cream (optional for topping)

Instructions:

  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
  2. In another bowl, beat softened butter and brown sugar until creamy. Add vanilla, flour, and salt; mix until combined. Fold in mini chocolate chips; set aside.
  3. In a large bowl, combine softened ice cream and half of the cookie dough (reserve the rest for topping). Mix until well blended but still slightly swirled.
  4. Spoon the ice cream mixture into the prepared crust, smoothing the top.
  5. Freeze for at least 4 hours until solid. Before serving, top with the reserved cookie dough and whipped cream if desired.