FROZEN MINT CHOCOLATE CHIP ICE CREAM PIE
This Frozen Mint Chocolate Chip Ice Cream Pie takes only 3 ingredients, is super easy, and so yummy. Plus, you can substitute the ice cream flavor with whatever you want - the possibilities are endless!
Provided by Mique Provost
Categories Dessert
Time 3h10m
Number Of Ingredients 4
Steps:
- Soften ice cream until easy to mix with cool whip.
- Spread into cookie pie crust.
- Freeze for several hours.
- Optional: Top with crumbled oreos or chocolate sauce.
Nutrition Facts : Calories 350 kcal, Carbohydrate 40 g, Protein 4 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 29 mg, Sodium 209 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 7 g, ServingSize 1 serving
EASY GRASSHOPPER ICE CREAM PIE
This quick pie is such an ego booster. My family compliments me the entire time they're eating it. A big hit at work potlucks, the pie good to the last crumb. I promise you it'll 'hop' right off the plate! -Kim Murphy, Albia, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts :
MINT CHOCOLATE CHIP PIE
Looking for an easy mint chocolate chip dessert idea? This Mint Chocolate Chip Pie Recipe from Delish.com is the best.
Categories mint chocolate chip mint chocolate chip dessert mint chocolate dessert mint chocolate chip recipe mint chocolate recipe chocolate mint pie
Time 6h25m
Yield 8
Number Of Ingredients 13
Steps:
- Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
- Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
- Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
- To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
- Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
MINT CHOCOLATE CHIP ICE-CREAM PIE
Cookies and ice cream come together in this dreamy frozen dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
- Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
- Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.
Nutrition Facts : Calories 345, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg
MINT CHOCOLATE CHIP PIE
Quick and easy, scrumptious ice cream pie.
Provided by BAJay
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 30m
Yield 10
Number Of Ingredients 4
Steps:
- Grease a 9-inch pie dish with butter.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
- Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
Nutrition Facts : Calories 367 calories, Carbohydrate 33.5 g, Cholesterol 98.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 14.9 g, Sodium 150.7 mg, Sugar 26.1 g
FROZEN MINT CHOCOLATE CHIP PIE
Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache.
Provided by Tessa Arias
Categories Dessert
Time 4h35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
- In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.
- In a large mixing bowl, whisk together all of the ice cream ingredients except the chocolate chips until the sugar is dissolved. Pour into an ice cream maker and freeze according to the manufacturer's directions. About 5 minutes before the ice cream is done churning, add the chocolate chips.
- Spread the ice cream into the pie crust. Press plastic wrap against the surface of the ice cream and freeze for at least one hour, or until firmed.
- Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the ice cream. Freeze until firmed, about 3 hours or overnight.
- The pie can be stored wrapped in plastic in the freezer for up to 1 week. The colder the pie is, the easier to will be to cut nice clean pieces of pie.
HOMEMADE MINT CHOCOLATE CHIP ICE CREAM
Homemade Ice Cream is yours with just 5 basic ingredients. This tried and true mint chocolate chip ice cream is as good, if not better, than any other.
Provided by Chew Out LOud
Categories Dessert
Number Of Ingredients 6
Steps:
- In bowl, use whisk to combine milk and sugar until dissolved. Stir in heavy cream and peppermint. Turn ice cream maker on and pour mixture in and let church for about 25 min.
- During the last 5 minutes of churning, slowly add in chopped chocolate. Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.)
Nutrition Facts : Calories 211 kcal, Sugar 23.4 g, Sodium 17.1 mg, Fat 12.7 g, SaturatedFat 8 g, TransFat 0.3 g, Carbohydrate 24.1 g, Fiber 0.8 g, Protein 2.3 g, Cholesterol 29.6 mg, ServingSize 1 serving
MINT CHOCOLATE CHIP ICE CREAM PIE
This is a 3 ingredient recipe and is incredibly easy AND delicious. Try it with any of your favorite ice cream flavors, but mint chocolate chip is so refreshing and goes great with the chocolate crust. This can be prepared up to 2 months ahead of time and frozen.
Provided by Karen..
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Spoon ice cream into crust, mounding it higher in the center.
- Melt chocolate chips and stir until smooth.
- Drizzle over the ice cream.
- Freeze for at least 6 hours or up to 2 months.
- Remove from freezer 15 minutes before serving.
- Slice and enjoy!
MICHOCHI ICE CREAM PIE (MINT CHOCOLATE CHIP)
Lactaid® Mint Chocolate Chip Ice Cream is thawed, mixed with mini chocolate chips, poured into a chocolate pie crust, refrozen and served with chocolate syrup on top. A luscious frozen dessert everyone will love, and with lactose-free ice cream it's a rich dessert everyone can eat too.
Provided by Lactaid
Categories Trusted Brands: Recipes and Tips LACTAID®
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.
- Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.
- Remove ice cream from freezer to thaw at room temperature, about 1 hour.
- Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.
- Serve pie wedges with a drizzle of chocolate syrup.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 61.4 g, Cholesterol 48.4 mg, Fat 30.8 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 16.2 g, Sodium 251.2 mg, Sugar 19.3 g
CHOCOLATE CHIP ICE CREAM PIE
I got this recipe in the mail sometime ago. I haven't tried it even though it is right up my alley.
Provided by craftymama
Categories Pie
Time 1h25m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- butter a 8-ince pie plate.
- in a small mirowave-safe bowl mix chocolate syrup and chocolate chips microwave on high until hot around (40 seconds) mixture should be smooth. set aside 1/4 cup of mixture.
- mix the remaining chocolate mixture and cereal in a medium mixing bowl you are coating the cereal with chocolate. press the mixture over bottom and sides of the pie plate. freeze until firm this should take around 10-15 minutes.
- now combine the chocolate you set aside and the sour cream in a small bowl and mix well. Now on the pie crust spread 1/2 the ice cream in the pie pan. now drizzle about 1/2 the sour cream mixture onto it. top the rest of the ice cream on it and drizzle the remaining sour cream mixture onto it. freeze pie until firm. This should take about an hour.
Nutrition Facts : Calories 159.3, Fat 6, SaturatedFat 3.3, Cholesterol 4.5, Sodium 143.6, Carbohydrate 25.9, Fiber 1.1, Sugar 12.8, Protein 2
MINT CHOCOLATE CHIP PIE
You'll need only three ingredients to fix this refreshing make-ahead dessert that features a cool combination of mint and chocolate. "When time is short, it's so handy to pull this no-fuss pie out of the freezer for company," notes Dolores Scofield of West Shokan, New York.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 3
Steps:
- Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. Pie may be frozen for up to 2 months.
Nutrition Facts : Calories 376 calories, Fat 21g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 154mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
OREO MINT CHIP ICE CREAM CAKE
This decadent, can't-stop-eating-it dessert is an homage to Linda Freeman, the incredible chef at my college sorority house. She made a version of grasshopper pie that featured an Oreo crust and mint chocolate chip ice cream (instead of the classic crème de menthe chiffon filling). My spin takes those same flavors and layers them with chocolate ganache and whipped cream, so you get a little taste of everything in each bite.
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Set a medium bowl over a larger bowl full of ice and water, so that the ice water surrounds it. Place a second large bowl in the refrigerator.
- Bring 1 1/2 cups of the cream just to a simmer in a small saucepan over medium-low heat. Place the chocolate, corn syrup and salt in a heatproof medium bowl and pour the hot cream over top. Let sit 1 minute to slightly melt the chocolate. Stir the chocolate and cream together with a rubber spatula, using small circular motions starting at the center of the bowl until emulsified and smooth. Transfer the mixture to the medium bowl set inside the ice bath and refrigerate for 15 minutes, stirring halfway, until thickened and cooled. Makes about 2 3/4 cups.
- Remove the empty chilled large bowl from the refrigerator. Add the remaining 2 cups of heavy whipping cream, vanilla and confectioners' sugar and whip on high with a handheld electric mixer until medium-stiff peaks form, 5 to 7 minutes. Set aside.
- Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin or the bottom of a heavy-bottomed skillet to crush into bite-size pieces.
- Evenly spread half of the softened ice cream on the bottom of a 9-by-13-inch baking dish. Spread 2 heaping cups of the crushed cookies over the ice cream followed by half of the chocolate sauce and 1 heaping cup of the whipped cream.
- Repeat the layers with the remaining ice cream, 2 heaping cups of the crushed cookies and the remaining chocolate sauce. Spread the remaining whipped cream over top and sprinkle with the remaining 1 1/2 cups crushed cookies. Wrap the baking dish in plastic wrap and freeze until firm, 4 hours to overnight.
MINT CHOCOLATE CHIP ICE CREAM
Cool, classic Mint Chocolate Chip Ice Cream is a favorite for many people for good reason! There is nothing as refreshing as a deliciously creamy and crunchy scoop of mint chip on a summer day!
Provided by Amy Nash
Categories Ice Cream
Time 4h35m
Number Of Ingredients 9
Steps:
- Whisk cream, milk, and half of the sugar in a medium saucepan over medium heat. Let this heat until bubbles start to form just around the edges and the liquid steams when you stir it.
- Meanwhile, whisk egg yolks and remaining sugar in a bowl for 1-2 minutes until light.
- Once milk is hot, gradually whisk 1 cup of it into the egg yolks to temper the eggs so they don't scramble.
- Pour the tempered egg yolks back into the saucepan with the hot cream mixture and continue to cook, stirring constantly, until thick enough to coat the back of a spoon or the custard reaches 170-175 degrees F on a candy thermometer.
- Remove the ice cream base from the heat and stir in the peppermint extract, vanilla extract, and food coloring, if using. Place the pan into an ice bath to cool the mixture down quickly, then chill thoroughly before churning.
- To churn the ice cream, transfer the mint base the frozen bowl of an ice cream maker. It will need to churn for 20-30 minutes to be the consistency of soft serve.
- While the ice cream is churning, melt the chopped chocolate and coconut oil in a medium bowl by heating in the microwave in 20 second increments. Stir well between each burst of heat until the chocolate is melted and smooth (about 60-90 seconds total). Let this cool until just warm.
- When the ice cream is almost done, start drizzling the chocolate in while the ice cream is churning. The chocolate will freeze on impact and shatter into small pieces and chunks. I like to hold some of the melted chocolate in reserve for layering with the ice cream, but you can add it all this way if you prefer.
- Transfer half of the ice cream, which should be soft serve consistency, to a freezer safe container. Drizzle any reserved melted chocolate over the top, then add the remaining ice cream. Freeze for 4-6 hours to harden and cure so it is scoopable. Let the ice cream sit out for 10-15 minutes before scooping for best results.
Nutrition Facts : Calories 411 kcal, Carbohydrate 28 g, Protein 4 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 183 mg, Sodium 42 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 10 g, ServingSize 1 serving
MINT CHOCOLATE CHIP ICE CREAM
Steps:
- Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
- In a small bowl, whisk together the cocoa powder, milk and vanilla.
- If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
- Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.
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- In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
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MINT CHOCOLATE CHIP ICE CREAM PIE - LIKE MOTHER, LIKE …
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- Spray bottom and sides of spring form pan with cooking spray. Add crushed cookies and butter to pan and mix thoroughly. Press cookie mixture onto bottom and up sides about 1 inch.
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- With a standing mixer or hand mixer, whip heaving cream until soft peaks form. Add in powdered sugar and vanilla extract, and whip until stiff peaks form. Refrigerate until ready to use.
- Crush Oreos in a food processor (or in a sealed ziplock bag with a rolling pin). Add butter to the food processor, and mix until combined.
- Using a 9” pie dish or a 9” springform pan*, press Oreo crumbs into the bottom of the dish. If using a pie dish, you can press the Oreo crumbs up the sides of the dish, as you would any other pie. If using a springform pan, you can just press the crumbs into the bottom of the pan (I find it easier than trying to press the crumbs up the sides of the springform pan).
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- Fold in the chopped chocolate, transfer the mixture to a freezer-friendly container, and freeze until hard (about 2 hours).
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Ratings 4Category Dessert, PieCuisine DessertEstimated Reading Time 1 min
- Let the ice cream soften on the counter for 10-15 minutes. Scoop in gently into the pie crust (you probably won't need it all) and smooth with a spatula.
- Drizzle the hot fudge over the top. Cover the pie (I use the cover that comes with it) and freeze for 3-4 hours or until solid.
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- Put ice cream in the container on the counter to soften slightly. When softened, put the ice cream into a large mixing bowl and stir it until it’s a soft serve consistency. Spread it evenly in the Oreo crust. Don't over fill the crust; you may not need all the ice cream.
- Remove from pie from the freezer and decorate with whipped cream and grated chocolate if desired.
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From kjandcompany.co
5/5 (2)Total Time 5 hrsCategory DessertCalories 219 per serving
- Pulse the cookie crumbs together with the melted butter until combined. The crumbs should stick together when pressed together. Use the bottom of a measuring cup to press the cookie crumbs into the bottom and onto the sides of a pie dish until molded.
- Gently press the softened ice cream into the prepared pie dish, being careful to not pull up the cookie crust on the bottom. I avoid doing so by using a rubber spatula to gently press the ice cream in. Making sure the ice cream is softened enough also helps with this. You can also lightly stir and “cream” the ice cream before pressing it into the pie pan.
- Use the remaining 12 Oreo cookies to evenly decorate around the rims of the pie dish. Pressing each cookie about quarter way into the softened ice cream.
- Freeze for at least 4 hours and up to 24 hours in advance. The pie can keep in the freezer for a couple days, but make sure to cover it with plastic wrap to prevent the taste of the freezer on the cookies.
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