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mint chocolate chip ice cream pie

Easy Mint Chocolate Chip Ice Cream Pie Recipe

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  • Author: Jamie Sanders
  • 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

Scale
  • 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.)

Instructions

  1. Remove the ice cream and cool whip from the freezer or fridge to allow time for the ice cream to soften.
  2. 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.
  3. Add ice cream and cool whip to a large bowl and thoroughly mix together. If desired, add additional chopped chocolate chips.
  4. Spread ice cream evenly over the crust.  Place the pie into the freezer for a couple of hours to re-freeze.
  5. 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.
  6. Allow ganache several minutes to cool.  Pour over the ice cream pie and immediately return to the freezer.
  7. After the ganache has firmed up a bit, garnish with the mint cookies.
  8. 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