Easy Mint Chocolate Chip Ice Cream Pie Recipe
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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!
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Easy Mint Chocolate Chip Ice Cream Pie Recipe
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 like to make my own cookie crust and put it in a springform pan. It serves up so much easier and the homemade crust tastes amazing!
Why you’ll love This Mint Chocolate Chip Ice Cream Pie
Ingredients For The Mint Chocolate Chip Ice Cream Pie
(Ingredients at a glance; you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Chocolate cookies | You’ll need to finely crush the chocolate cookies or buy chocolate cookie crumbs. To save time, you can also use a store-bought crust.
- Butter | The butter holds the cookie crumbs together, you can use your preference for salted or unsalted butter. I prefer the slightly salted flavor of salted butter.
- Mint chocolate chip ice cream | Use your favorite store-bought ice cream. Blue Bell Mint Chocolate Chip is my favorite. I don’t recommend homemade ice cream for this recipe due to how much faster homemade ice cream melts.
- Cool Whip | Cool Whip adds a light and fluffy texture to the ice cream. Homemade whipped cream can be substituted.
- Heavy cream | Heavy cream is used for the rich ganache.
- Chocolate chips | The recipe calls for semi-sweet but dark or milk chocolate chips will also work for the ganache.
- Optional Garnishes | Add chopped chocolate chips to the ice cream mixture or add mint cookies for garnish. ( I used these.)
How To Make Mint Ice Cream Pie
1Prepare the ice cream. Remove ice cream and cool whip from the freezer and allow to soften.
2 Prepare the crust. Add the crushed cookies and butter to the pan, mix thoroughly, then, using your fingers or the back of a measuring cup, firmly press the mixture onto the bottom and up the sides of the pan.
3Mix the ice cream. Combine the ice cream and cool whip and thoroughly mix. Add additional chopped chocolate chips, if desired.
4Make the pie. Spread ice cream evenly over the crust and place in the freezer to re-freeze.
5Prepare the ganache. Bring cream to a boil, remove from heat, and add chocolate chips. Stirring constantly with a rubber “spoonula,” (my very favorite kitchen tool ever) until the chocolate is melted and the ganache is smooth. Allow to cool and then pour over the ice cream and return the pie to the freezer.
6Garnish and serve. After the ganache has firmed up, garnish with the mint cookies and store in the freezer until ready to serve.
Recipe Tips And Variations
- Use a 10 inchspringform pan to make a deep pie with a crust around the edges. It is also easier to remove the pie from the pan when you want to serve it.
- If you find that your crust seems too moist and you are having trouble getting it to stick to your pan, you can add another few processed cookies to the mixture.
- To slice the pie without cracking the ganache, let the pie sit at room temperature for a few minutes and then use a sharp knife dipped in hot water. Dip the knife for each slice.
- Swap the homemade ganache with a chocolate ice cream topping or even Magic Shell topping.
- You can change up the crust and use a regular pie crust, graham wafer crust, or just process your favorite cookies and some butter to make a crust.
- Try a different flavor of ice cream! Mocha or peanut butter ice cream sounds fantastic with the chocolate cookie crust and chocolate ganache, but this recipe is interchangeable with almost any ice cream flavor, crust, and topping. A few other suggestions are buttered pecan with a regular graham cracker crust and caramel drizzle or maybe vanilla ice cream with fresh strawberries mixed in and a strawberry sauce topping.
Storage Suggestions
Store the Mint Chocolate Chip Ice Cream Pie in the freezer, wrapped tightly for up to a week. It is a perfect make-ahead dessert.
FAQs
Can I use a store-bought crust to make this pie?
Yes, absolutely! A store-bought cookie or graham cracker crust works fine, look for a deep-dish crust. You can even use a pastry crust, just make sure to bake and fully cool before adding the ice cream. The cookie crust recipe makes enough to fill a 10-inch springform pan.
Do I have to add Cool Whip/ Whipped Cream?
Do you have to? No, however, the combination of the ice cream and cool whip makes for a softer, creamier pie, making it much easier to eat.
Can I change the flavor of ice cream?
If you aren’t a fan of mint-flavored ice cream, you can use any flavor you like.
How long does it take for the pie to refreeze?
Make sure to give the pie a few hours (usually between 4 and 6 hours, depending on the cold setting of your freezer). I like to make pie a day ahead, so I have fewer things to do the day of and to ensure the pie is fully frozen.
Looking for more ice cream recipes?
- Low Carb Sugar Free Mint Chocolate Chip Ice Cream
- Strawberry Cheesecake Ice Cream
- Homemade Strawberry Ice Cream
- No Churn Pumpkin Ice Cream
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Did You Make Mint Chocolate Chip Ice Cream Pie?
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Easy Mint Chocolate Chip Ice Cream Pie Recipe
- Prep Time: 25 minutes
- Total Time: 6 hours
- Yield: 10 servings 1x
- Category: desserts
- Method: freezer
Description
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!
Ingredients
- 30 chocolate cookies finely crushed
- 8 tablespoons 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 (for the ganache)
- 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.)
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Instructions
- Remove the ice cream and cool whip from the freezer or fridge to allow time for the ice cream to soften.
- Spray the bottom and sides of the springform pan with cooking spray. Add the crushed cookies and butter to the pan and mix thoroughly. Press the cookie mixture onto the bottom and up the sides about 1 inch.
- Add ice cream and cool whip to a large bowl and thoroughly mix together. If desired, add additional chopped chocolate chips.
- Spread ice cream evenly over the crust. Place the pie into the freezer for a couple of 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 the chocolate is melted and the ganache is smooth.
- Allow ganache several minutes to cool. Pour over the ice cream pie and immediately return to the freezer.
- After the ganache has firmed up a bit, garnish with the mint cookies.
- Keep pie in the freezer until ready to serve.
Notes
The cookie crust recipe makes enough to fill a 10-inch springform pan.
Nutrition
- Serving Size: 1/10 of the pie
- Calories: 444
- Fat: 33
- Carbohydrates: 39
- Fiber: 3
- Protein: 3
Like mint and chocolate recipes? You might also like this mint chocolate fudge recipe too:
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