Chocolate and mint combine to make the perfect warm weather treat in this Mint Chip Ice Cream Pie. Easy and so refreshing!
A NO-BAKE ICE CREAM PIE
Mint Chocolate Chip and Butter Pecan are hands down my favorite ice cream flavors. So why not take a favorite ice cream flavor and make it into a pie? Silky smooth with an Oreo crust and Andes chocolate mints mixed into the filling, you really cannot get any better than this Mint Chip Ice Cream Pie. If you wanna cool down with a simple and refreshing dessert, you need to make this Mint Chip Ice Cream Pie recipe!
FREQUENTLY ASKED QUESTIONS:
No. You can place the Oreo cookies into a gallon ziploc storage bag and crush them with a rolling pin. You want it to end up a very fine texture.
Mint extract is a combination of spearmint and peppermint extracts. That's what gives it a unique flavor.
I use Andes Creme De Menthe Thins. Andes now makes baking chips that are already chopped. You can usually find those in the baking aisle of your grocery store with other chocolate chips.
Your cream is whipped to stiff peaks when you can lift the beaters up and the cream stands straight up and doesn’t fall over. Be careful not to whip it too long because it can be over whipped and start to make butter.
To ensure clean slices I like to use a warm knife when slicing my pie. I do this by running my knife under hot water and wiping it dry before cutting.
You can use a store bought crust to make it even faster. Just make sure it's a deep dish!
Try folding in chopped up mint cookies (such as thin mints) instead of mint chocolate pieces. Use red food coloring and peppermint candy pieces for the holidays.
Once frozen, store tightly wrapped with a double layer of plastic wrap and aluminum foil in the freezer where it will keep for up to 7 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- Oreo cookies
- heavy whipping cream
- sweetened condensed milk
- mint extract
- green food coloring (optional)
- Andes mint chocolate
- powdered sugar (optional)
HOW TO MAKE A MINT CHIP ICE CREAM PIE:
In a food processor, pulse 28 Oreo cookies until fine. Reserve 2 teaspoons of crumbs for garnish, if desired.
In a mixing bowl combine the remaining cookie crumbs and melted butter until crumbs hold together.
Press the Oreo crust mixture into the bottom and up the sides of a 9-inch deep dish pie pan. Place the crust in the freezer while preparing the filing.
In a mixing bowl, add 2 cups of heavy whipping cream.
Beat until stiff peaks form. This is easiest with an electric hand mixer or in a stand mixer using the whisk attachment.
Then add the sweetened condensed milk, food coloring and mint extract. Mix on low speed until combined.
Finally, fold in the Andes mint chocolate pieces.
Spread filling into prepared, chilled crust. Freeze pie for about 4 hours or until firm.
If desired, just before serving, beat ½ cup heavy whipping cream and 1 tablespoons of powdered sugar until stiff peaks form. Pipe the sweetened whipped cream around the edge of the pie. Then sprinkle with reserved 2 teaspoons of Oreo cookie crumbs, and additional mint chocolate pieces. Slice and serve!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Mint Chip Ice Cream Pie
- 6 tablespoons unsalted butter melted
- 28 Oreo cookies
- 2 cups heavy whipping cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon mint extract
- 6 drops green food coloring
- 1 cup chopped Andes mint chocolate
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- In a food processor, pulse 28 Oreo cookies until fine. Reserve 2 teaspoons of crumbs for garnish later, if desired.
- In a mixing bowl combine the remaining cookie crumbs and melted butter until crumbs hold together.
- Press the crust mixture on the bottom and up the sides of a 9-inch deep dish pie pan. Place the crust in the freezer while preparing the filing.
- In a mixing bowl, add 2 cups of heavy whipping cream.
- Beat until stiff peaks form. This is easiest using a handheld electric mixer or a stand mixer with a whisk attachment.
- Then add the sweetened condensed milk, food coloring and mint extract. Mix on low speed until combined.
- Finally, fold in Andes mint chocolate pieces.
- Spread filling into prepared, chilled crust.
- Freeze pie for about 4 hours or until firm.
- If desired, just before serving, beat ½ cup heavy whipping cream and 1 tablespoon of powdered sugar until stiff peaks form.
- Pipe the sweetened whipped cream around the edge of the pie. Then sprinkle with reserved 2 teaspoons of Oreo cookie crumbs and additional Andes mint chocolate pieces.
- This needs to be frozen for at least 4 hours before serving.
- If you don't have a food processor you can use a plastic bag and a rolling pin.
- Peppermint extract can be used in place of the mint.
- Other flavors can be made, see tips above.
- You can use gel or regular food coloring for this.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.