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Gluten-Free Cookies and Cream Pie

Nathan Congleton / TODAY

Chef notes

When we went on a recent family vacation, there was a dessert buffet with a delicious cookies and cream pie: my weakness. I couldn’t resist eating it, and Calvin really wanted some, but he couldn’t because it wasn’t gluten-free. I promised him I’d make him a gluten-free version when we got home. Luckily, gluten-free chocolate sandwich cookies are absolutely delicious. I also put my own spin on this pie by making gluten-free cookies-and-cream ice cream. It was a huge success and our new favorite!

This is my version of gluten-free cookies and cream pie. You could easily use premade chocolate sandwich cookie crust with cookies and cream ice cream, but this way is even better!

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  • 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)



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 to the shape of a pie crust. Set aside.


Pulse about 8 chocolate sandwich cookies in the food processor, but keep some bigger chunks. In a bowl, combine roughly chopped chocolate sandwich cookies with the tub of vanilla ice cream and stir until combined. Pour mixture into the pie crust, cover and freeze until solid.


Before serving, whisk heavy whipping cream, sugar and vanilla bean paste on medium high until stiff peaks form.


Slice pie and dollop a large spoonful of whipped cream on top. (Please note that 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 out. The first slice will be ugly, per usual, but the second one should come out better. Enjoy!)