Dylan Dreyer shares one of her go-to recipes, as seen on the Today Show segment Cooking with Cal.
This is Dylan’s take on gluten-free cookies and cream pie. Use a pre-made gluten-free chocolate cookie crust, or make your own using this recipe.
A delicious pie that everyone will enjoy (and nobody will miss the gluten)!
Ingredients
- 1 package gluten-free chocolate sandwich cookies
- 5 tablespoons butter, melted
- 1 gallon tub vanilla ice cream, softened but not melted
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla bean paste (regular vanilla extract also works)
Instructions
1. Crust: Pulse 22 chocolate sandwich cookies in a food processor until finely ground. Add to a pie plate. Drizzle melted butter over the crumbs and stir until combined. Press into the shape of a pie crust. Set aside.
2. Filling: Pulse about 8 chocolate sandwich cookies in the food processor, but keep some bigger chunks. In a bowl, roughly chop chocolate sandwich cookies and stir them into the tub of vanilla ice cream until combined. Pour mixture into the pie crust, cover, and freeze until solid.
3. Topping: Before serving, whisk heavy whipping cream, sugar, and vanilla bean paste on medium-high until stiff peaks form.
4. Slice the pie and dollop a large spoonful of whipped cream on top.
Note: The crust will be very hard right out of the freezer. You’ll need a very sharp knife and some patience to get a nice, clean slice. The first slice will be ugly, per usual, but the second one should come out better.
Enjoy!
Dylan Dreyer is co-host of The TODAY Show and mom to three young boys. Dylan and her oldest son, Cal, have been preparing gluten-free recipes together since he was diagnosed with celiac disease at six years old.