I’d never had an It’s It ice cream sandwich before—what’s worse, I never even heard of it—until a couple of weeks ago. All that changed when Rachel opened my eyes to one of the most delicious frozen treats I’ve ever had. Two cinnamon oatmeal cookies sandwiched between vanilla ice cream and then dipped in dark chocolate? Yes, I had to find a way to recreate that for the site. The result? It’s It Ice Cream Pie!
We start by making the oatmeal cookie crust for the pie. Just like with the oatmeal cookies in the classic It’s It pie, this crust has lots of spice from cinnamon, nutmeg, cloves, all-spice and ginger.
Once the crust comes together, dump the mixture into a pie dish. Then use your hands to press it down, and bring it up the sides of the dish.
Bake the crust in a preheated 350 degree F oven for about 20 minutes, or until golden brown. Remove from the oven and allow to cool down completely.
Once cooled, spoon in the softened vanilla ice cream. Spread it out evenly with the back of a spoon.
Cover the pie tightly with plastic wrap and freeze for about 6 hours, or overnight. The pie needs to be super firm before topping it with the chocolate.
Once the pie has chilled, make the chocolate topping.
Let the chocolate ganache cool down to room temperature. If the chocolate is at all warm, it’ll melt the ice cream! Pour the chocolate on top of the chilled pie and quickly spread it out in an even layer to fully coat the top of the pie.
Return the pie to the freezer for a few minutes to harden the chocolate. When ready to serve, cut the It’s It ice cream pie into slices and serve. Enjoy!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup oats (old fashioned)
- 3/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 cup walnuts, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon all-spice
- 1/4 teaspoon ground cloves
- 2 pints vanilla ice cream
- 1/2 cup dark chocolate, chopped
- 4 tablespoons heavy cream, heated
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F.
- In a large bowl, combine all of the crust ingredients and mix until evenly combined. It should come together and form a moist mixture. Dump it into a 9-inch pie dish. Press the mixture with your hands, forming an even crust on the bottom and up the sides of the dish. Bake for about 20 minutes, or until golden brown. Remove from oven and allow to cool down completely.
- While the crust cools, move the ice cream to the fridge to allow it to soften. Once the crust has cooled, spoon the ice cream on top and spread it out evenly with the back of a spoon. Cover tightly with plastic wrap and place in the freezer for about 6 hours, or overnight, to harden.
- Pour the chocolate, melted butter, and heavy cream in a small bowl. Allow to sit for a few minutes. Stir until completely melted, smooth and glossy. Let sit for about 10 minutes to allow the chocolate to come down to room temperature. Pour the chocolate over the chilled ice cream pie and quickly spread it over the top in an even layer. Return to freezer and allow to harden.
- Cut into slices and serve. Will keep in the freezer, tightly wrapped in plastic wrap for up to 4 days. Enjoy!
