I Scream, You Cry, We all Scream and Cry Over Ice Cream Pie,

An ice cream pie with a chocolate chip cookie-crust, raspberries and chocolate.

For Memorial Day weekend, I thought I’d share a pie recipe with you. And in honor of my chocolate chip cookie cookbook coming out later this year, I opted for a pie made with a chocolate chip cookie crust.

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The traditional cookie recipe is tweaked to ensure it stays soft, and so you won’t need a chainsaw to cut a slice. (Unlike, say, Kash Patel’s weapon of choice for doing away with the likes of Nancy Pelosi, Anthony Fauci, and Hillary Clinton as posted in an AI-generated video he showed on the same day James Comey was getting in trouble for posting a meme of seashells spelling out “86 47”.)

I had vowed to just pop out a little recipe for y’all to enjoy the weekend with, but who was I kidding? This week in news has been horrendous. More horrendous than usual.

On Wednesday afternoon, driving in my car, listening to the news on NPR, I burst into tears. I cried not because I was sad, although I suppose I have a pangs for democracy gone by, but because I felt so utterly overwhelmed. The story that broke me was about Trump’s meeting with President Ramaphosa of South Africa. You remember, where Trump lectured him on the so-called genocide of whites and showed the South African president a four-minute video of dead ‘white farmers’ that was actually of the Congo? The story received about a minute of air time and then it was onto the grift-gift of a jet from the Qataris. And then and then and then.

We need to change how we deliver the news. I think what undid me was the matter-of-factness with which the stories were delivered. These aren’t normal times. The news can’t be reported quietly and delivered without commenting on the impact of the story. On Morning Joe this AM, for example, Aaron Ross Sorkin was asked about the president’s $1 million-a-plate private dinner with investors in his crypto scheme (who overwhelmingly lost money on their investment). Sorkin sort of allowed that it looked problematic. And then it was on to something else. Just because it’s all happening in plain sight doesn’t mean we shouldn’t be screaming about it.

Um, anyhoo, where was I? I find I have bursts of outrage at odd moments. It pops up not unlike grief. The triggers are often innocent. I walk by a Free Little Library and my thoughts turn to people intent on removing books about gay families for school libraries, or I see a Tesla truck drive by and say things I will not repeat here. By the time I see a video of former President Biden being cheered as he walked through an airport, I’m full-blown crying because I finally saw something nice.

Ahhhh, sorry. I was talking about ice cream pie, wasn’t I? Delicious, lush, ice cream pie. Remember that chocolate chip cookie crust I mentioned way back before I started ranting, well, it should be filled with the ice cream of your choice. I went for Tillamook vanilla. I sprinkled the top with crushed frozen raspberries, which add an element of tang, and then gave a generous pour-over of homemade chocolate magic shell. Yup, like the stuff at Dairy Queen, just with nice chocolate.

Speaking of Tillamook ice cream, Oh dear sweet Tillamook, if you are reading this, why-oh-why is your Malted Moo Shake so unbelievably more-ish, so very desirable and so very hard to find at my local grocery stores? And I use the plural ‘stores,’ because, yes, I’ve been known to cruise the freezer aisles of groceries in neighboring towns. If you’ve read this far, People of Tillamook Ice Cream, you’ll see that we’re all in need of a some comfort, so I highly recommend you start churning more of that Moo Shake and please, please, ensure my grocer’s freezer is well-stocked.

Chocolate Chip Cookie Ice Cream Pie

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Chocolate Chip Cookie Ice Cream Pie

Makes 1 9” pie

What You’ll Need:

For the crust:

1 1/4 cup (150 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (4 ounces) butter, softened

1/2 cup (57 grams) confectioner’s sugar

1/4 cup (53 grams) light brown sugar

1 large egg

1 teaspoon vanilla

1 tablespoon corn syrup

1/2 cup (120 grams) mini semisweet chocolate chips

For the filling:

1 1/2 - 2 pints ice cream of your choice

approx 1/2 cup (71 grams) frozen raspberries, broken into small pieces

For the magic shell topping

3/4 cup (120 grams) semisweet chocolate

2 tablespoons coconut oil

What You’ll Do:

1. Heat the oven to 325°F. Grease a 9” pie pan. In a small bowl, whisk together the flour, baking soda and salt.

2. With a stand- or hand-mixer, cream the butter, confectioner’s sugar and the brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and beat until incorporated. Scrape down those sides and add the vanilla and corn syrup. Add the flour mixture and the chocolate chips and stir until just blended. Using well-floured finger tips, press the dough across the bottom and up the sides of the pie dish. Bake for 15-20 minutes until golden. The dough will have puffed up and look disappointingly like one large cookie and not a pie crust. While the crust is still warm, use a measuring cup or the bottom of a glass and gently press down on the cookie to shape it into a pie crust. Let the crust cool completely.

3. When the crust is cool, soften the ice cream. Fill the pie crust with ice cream and sprinkle the frozen raspberries across the top. Place the pie in the freezer while you make the magic shell.

4. Make the magic shell: Melt the chocolate and coconut oil over a double boiler, or in the microwave (using 30-second blasts, and stirring after each). When it’s smooth and creamy, remove the pie from the freezer and drizzle gorgeous amounts of magic shell on top. Return to the freezer until ready to serve.

5. Let the pie soften on the counter for 10 minutes or so before cutting. A hot, moist dishtowel placed underneath the pie plate can help release the pie crust. And, of course, slice with a knife that’s been run under hot water, then dried.

Dare I ask, how are you doing? Let me know in the comments. Also: what is your favorite ice cream flavor? Yes, I actually want to know.

Did you know that pre-ordering my book not only makes me and my publisher super-happy, but it makes bookstores pay attention, which means they’ll stock it. Please pre-order today. And thank you very, very much.