Are you a fan of Mint Chocolate Chip Ice Cream? If you are, hold on to your socks, because I’m about to blow you away with this awesomely easy and delicious Mint Chocolate Chip Ice Cream Pie!
Ice cream is one of the desserts that I just can’t resist. There are so many flavors I love and Blue Bell Mint Chocolate Chip is definitely up at the top. Of course, there’s nothing easier than dishing up your ice cream in a bowl or cone, but if you’re looking for a special way to present a cold, no bake dessert, this is it.
Although the directions are very simple, you do need to put this dessert together several hours ahead of serving time. (To allow for the ice cream to re-firm up and then again for the chocolate ganache to firm up.)
I made my own cookie crust and put it in a spring form pan for easier serving and prettier pictures. (I’m sure a pre-made chocolate pie crust would work just fine.) The only thing I would do differently next time, would be to pour the ganache over the pie on a different dish and then move it to the serving platter after re-freezing.
Mint Chocolate Chip Ice Cream Pie:
- 30 chocolate cookies finely crushed, (I used oreos with the middles removed- Yes, we ate a quite a few oreo halves w/ quadruple filling!)
- 1/2 cup melted butter
- 1 quart of mint chocolate chip ice cream (feel free to use more- you will have a higher pie.)
- 4 oz cool whip (1/2 small tub)
- 1 cup of heavy cream
- 10 oz semi sweet chocolate chips
- optional (additional chopped chocolate chips to add to the ice cream mixture.)
- optional: mint cookies for garnish. ( I used these.)
- Remove ice cream and cool whip form the freezer/fridge to allow time for ice cream to soften.
- Spray bottom and sides of spring form pan with cooking spray. Add crushed cookies and butter to pan and mix thoroughly. Press cookie mixture onto bottom and up sides about 1 inch.
- Add ice cream and cool whip to large bowl and thoroughly mix together. Add additional chopped chocolate chips if desired.
- Spread ice cream evenly over crust. Place pie into fridge for a couple hours to re-freeze.
- Bring cream just to a boil over medium-high heat. (I actually heated my cream for almost 3 minutes in the microwave- If you chose this option watch the cream!) Remove from heat and add chocolate chips. Stirring constantly with a rubber “spoonula,” (my very favorite kitchen tool ever) until chocolate is melted and the ganache is smooth.
- Allow ganache several minutes to cool. Pour over ice cream pie and immediately return to freezer.
- After ganache hs firmed up a bit, garnish with the mint cookies.
- Keep pie in freezer until ready to serve.
Like mint and chocolate recipes? You might also like this mint chocolate fudge recipe too:Feedly, Bloglovin', your favorite feed reader, or by signing up via email. Just click on one of the icons below: