Peaches and Cream Cookie Pie

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 20
  • Yield: 1


A delicious cookie pie topped with vanilla ice cream, pie spices and fresh peaches!


  • 3 cups Blue Bunny Premium Vanilla Bean Ice Cream
  • 1/4 tsp almond extract
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 2 ripe peaches, peeled, pitted and sliced (for topping)
  • 16 ounces prepared snickerdoodle cookie dough (sugar cookie dough is also wonderful!)


  1. Leave ice cream on counter to soften for 10-15 minutes.
  2. Meanwhile, preheat oven to 350 degrees.
  3. Press cookie dough into greased 10” cast iron skillet. If you don’t have a cast iron skillet, use a 9” round cake pan.
  4. Place skillet cookie in oven to bake for 20 minutes.
  5. Scoop ice cream into medium mixing bowl. Add almond extract, nutmeg and cinnamon. Stir. Cover and place in freezer to hold until cookie is done baking.
  6. Remove cookie from oven and allow to cool for a few minutes. Scoop ice cream onto cookie, add peach slices, serve immediately.


  • This is best served while the cookie is still warm and a bit gooey. You can certainly make the components of this recipe ahead of time, just remember to heat the cookie up!


  • Serving Size: 6