Blue Milk Chocolate Cookie Pie

Easy to make and impossible to resist, this cool & creamy ice cream combines in the best way with the crunchy, cookie crust.


Blue Milk Chocolate Cookie Pie


12 chocolate sandwich cookies, divided
2 tablespoon butter, melted
1/2 cup blue milk
2 cups Kemps, Friendly’s or Mayfield vanilla ice cream
1 teaspoon vanilla extract, divided
blue food coloring
1/2 cup heavy cream
1-2 teaspoons sugar


In a blender* or food processor*, mix 10 cookies and melted butter together until cookies are in small pieces. Divide cookie crust crumble between 4 glasses or ramekins. Use fingers or a spoon to press cookie crust crumble into bottom of each ramekin.

Blend blue milk, ice cream, 1/2 teaspoon vanilla, and a few drops of blue food coloring in a blender or food processor until combined. Pour ice cream mixture evenly between 4 ramekins over cookie crust. Freeze 30 minutes.

While pies are freezing, make the whipped cream. Using an electric hand mixer or large whisk, whip the heavy cream in a bowl until soft peaks form. Stir in remaining 1/4 teaspoon vanilla and sugar.

Top each Blue Milk Chocolate Cookie Pie with a dollop of whipped cream, and ¼ of a chocolate sandwich cookie.

*With adult supervision