My mom’s best friend makes the best mint chocolate chip ice cream pie. I had it several times, and I thought that’s how awesome all mint chocolate chip ice cream pies were. Until I looked for a recipe to make myself, and it lacked that certain…something.
Undeterred, I asked her for her recipe. Once I found out how simple the secret ingredients were, I knew I had to try it again for myself. Because…science.
I have changed the recipe marginally to use homemade mint chocolate chip ice cream and mint oreos. Feel free to use 1 1/2 cups chocolate wafer crumbs or chocolate graham cracker crumbs in place of the oreos, but in that case increase both the melted butter and the confectioner’s sugar by 2 T. each.
This recipe was featured in the August 2015 issue of Boom Magazine.
What you need:
- For the mint chocolate cookie crust:
- 20 mint oreos
- 3 T. melted butter
- 2 T. confectioner’s sugar
- 1 t. vanilla (store-bought or homemade)
- For the mint chocolate chip ice cream:
- 2 c. milk (preferably whole)
- 2 c. heavy whipping cream
- 3/4 c. sugar
- 1 T. corn syrup, optional (makes the ice cream creamier and smoother)
- 1/2 t. salt
- 1/2 t. vanilla (store-bought or homemade)
- 1 t. peppermint extract
- 5 drops green food coloring, optional
- 1 c. mini chocolate chips, to add at the end
- For the garnish: coarsely chopped oreos, about 3
- food processor with metal blade
- measuring cups and spoons
- 9″ pie plate
- large bowl and whisk
- ice cream maker
Time: About 40 minutes, plus 4-6 hours freezing time.
Freezeable: Yes! (Obviously.)
Serves: 8-12, depending on piece size.
Multiplying the recipe: No. The ice cream maker canister needs to be frozen for 24 hours before freezing a batch of ice cream, so it’s not realistic to multiply this recipe.
Mint Chocolate Chip Ice Cream Pie:
To make the crust: Place the mint oreos, melted butter, confectioner’s sugar, and vanilla in the food processor. Pulse until fine crumbs start to stick together and no larger pieces remain. Dump into a 9″ pie plate and press evenly over the bottom and up the sides of the plate. Lay a piece of waxed paper over the pie plate and freeze for 30 minutes while you prepare the ice cream.
To make the ice cream: In a large bowl, place all the ingredients except the mini chocolate chips. Whisk until everything is dissolved and homogeneous.
Pour the mixture into the canister of an ice cream maker and churn for 20-30 minutes, until creamy and soft-serve consistency. Add the mini chocolate chips 5 minutes before the end of the churning time.
To assemble: Remove the pie plate from the freezer and immediately pour the ice cream into the crust. Smooth it to an even layer, cover with the waxed paper, and immediately return to the freezer. Freeze for 4-6 hours, or until firm.
To serve: Garnish the pie with crumbled oreos, as desired. Slice with a sharp knife and serve immediately.