Mint Chocolate Ice Cream Pie – a delicious recipe with mint creme, chocolate ice cream topping, mint chocolate chip ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coat a 9-inch pie plate with nonstick spray. Have ready a small ice cream scoop.
2
Crust: Pulse 16 cookies in food processor until fine crumbs. Add 1/4 cup topping; process until crumbs are moistened. Press on bottom and sides of pie plate. Freeze 30 minutes until firm.
3
Cut 8 cookies in half. Scoop 1/2 the ice cream into crust to cover, placing scoops close together. Scatter with cookie halves; press them slightly into ice cream. Freeze 1 hour or until firm.
4
Cut rest of cookies in halves or quarters. Top pie with scoops of remaining ice cream, then cookie pieces.
5
Spoon 2 Tbsp topping into qt-size ziptop bag. Cut tip off 1 corner and pipe over pie. Freeze 3 hours or until firm.
7071
kcal
Calories
401
g
Fat
777
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 32 mint creme-filled chocolate sandwich cookies, 1/4 cup plus 2 Tbsp chocolate ice cream topping, 8 cups (1/2 gal) mint chocolate chip ice cream.
Yes, Mint Chocolate Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
