Mint Chip Ice Cream Pie

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:

Do I have to use a food processor?

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.

What is mint extract?

Mint extract is a combination of spearmint and peppermint extracts. That’s what gives it a unique flavor.

What kind of mint chocolate is best?

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.

How do I know when my heavy cream is whipped enough?

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.

How do I get clean slices for ice cream pies?

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.

Can I use a store bought crust?

You can use a store bought crust to make it even faster. Just make sure it’s a deep dish!

Can I do other flavors?

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.

How do I store leftovers?

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.

Pinterest image of Mint Chip Ice Cream Pie on white plate with bite taken out of it.

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)
Ingredients needed: unsalted butter, sandwich cookies, heavy whipping cream, sweetened condensed milk, mint extract, green food coloring (optional), chopped mint chocolate.

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.

Oreos crushed in food processor.

In a mixing bowl combine the remaining cookie crumbs and melted butter until crumbs hold together.

Oreos being mixed together in bowl with melted butter.

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.

Oreo mixture pressed into the bottom of pie plate.

In a mixing bowl, add 2 cups of heavy whipping cream.

Heavy cream added to bowl of stand mixer.

Beat until stiff peaks form. This is easiest with an electric hand mixer or in a stand mixer using the whisk attachment.

Heavy whipping cream heated in bowl of stand mixer.

Then add the sweetened condensed milk, food coloring and mint extract. Mix on low speed until combined.

Sweetened condensed milk, food coloring and mint extract added to whipped cream and beaten.

Finally, fold in the Andes mint chocolate pieces.

Mint chocolate added to ice cream mixer in bowl of stand mixer.

Spread filling into prepared, chilled crust. Freeze pie for about 4 hours or until firm.

Ice cream filling being spread into crust in pie plate.

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!

Overhead of sliced ​​Mint Chip Ice Cream Pie with pie server holding up one piece.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Closeup square image of pie server holding up slice of Mint Chip Ice Cream Pie.

Mint Chip Ice Cream Pie

Chocolate and mint combine to make the perfect warm weather treat in this Mint Chip Ice Cream Pie. Easy and so refreshing!

Print
Pin
Rate

Course: Dessert

Cuisine: American

Keyword: Ice Cream Pie, Mint Chip Ice Cream Pie, Mint Chip Ice Cream Pie Recipe

Prep time: 15th minutes

Cook Time: 0 minutes

Chill Time:: 4 hours

Total Time: 4 hours 15th minutes

Servings: 8

Calories: 896kcal

Author: Brandie @ The Country Cook

Ingredients

  • 6 s tablespoon unsalted butter melted
  • 28 Oreo cookies
  • 2 cups heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 1 test mint extract
  • 6 drops green food coloring
  • 1 cup chopped Andes mint chocolate

Optional topping:

  • 1 cup heavy whipping cream
  • 2 s tablespoon powdered sugar

Prevent your screen from going dark

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 896kcal | Carbohydrates: 78g | Protein: 10g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monnounsaturated Fat: 15thg | Trans Fat: 0.4g | Cholesterol: 140mg | Sodium: 267mg | Potassium: 370mg | Fiber: 2g | Sugar: 64g | Vitamin A: 1708IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 7mg

Nutritional Disclaimer

More Dessert Recipes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

Reader Interactions

Leave a Comment