Ice Cream & Frozen Desserts, Pies & Tarts Mint Chocolate Chip Ice Cream Pie 5 from 2 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe My Mint Chocolate Chip Ice Cream Pie recipe is double the refreshment — cool mint, even cooler ice cream! By Gemma Stafford | July 2, 2022 | 4 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: The flavor of your favorite mint chocolate chip ice cream in the form of a creamy pie with a chocolate cookie crust — and it comes together in about 20 minutes before freezing. I consider my Homemade Mint Chocolate Chip Ice Cream Pie doubly refreshing. Not only do you get the fresh, cooling taste of mint, but this recipe doesn’t require any baking, which means no hot oven during those too-hot-to-do-anything summer days. Instead of baking, the chocolate crust of this mint chocolate chip pie is made with wafer crumbs and melted butter, pressed into the bottom of a deep-dish pie pan, and popped in the freezer to firm up while you make the minty, chocolatey filling. Unlike other homemade versions of a grasshopper pie, my recipe has a homemade filling, made with heavy whipping cream, condensed milk, and peppermint extract, as opposed to scooping out ice cream from the grocery — and it couldn’t be easier. The delicious mint chocolate filling comes together in one bowl, which is then poured into your prepper cookie crust and frozen for at least 6 hours for a creamy, cool treat. This cool, minty pie is the perfect way to end your big BBQ or cool off after any 4th of July celebrations! What Type Of Cookies Do I Use To Make Chocolate Cookie Pie Crust? For homemade no-bake chocolate crumb crust, I use chocolate wafers that I either send through a food processor to make into fine crumbs or simply pop them in a plastic bag and hit with my rolling pin. If you can’t find chocolate wafers, you can easily make this pie crust with Oreos — just scrape the cream filling off before use! (If you want a quick way to use up any leftover Oreo cream, put it in a microwave-safe dish and heat it until melted. Use it as a tasty dip for fruit or pretzels!) What Makes Mint Chocolate Chip Ice Cream Green? I prefer to keep my mint chocolate chip ice cream a natural white from the whipping cream and condensed milk, but if you would like the iconic green coloring of some ice creams, you can add a few drops of food coloring when you are whipping in the condensed milk. Tools You Need To Make Mint Chocolate Chip Ice Cream Pie Measuring cups and spoons Mixing bowls Stand mixer or handheld electric mixer Deep-dish pie pan Gemma’s Pro Chef Tips For Making Homemade Mint Chocolate Chip Ice Cream Pie If you can’t find plain chocolate wafers, you can scrape the cream out of Oreo cookies and use them. Use a deep-dish pie plate to accommodate all of the filling. If you don’t have this, just freeze any extra filling in a separate container and enjoy it on its own. Make sure you chop the chocolate very small, or it will get too hard to eat in the freezer. We like to have a mint chip ice cream that’s white, but if you would rather it was green, add a few drops of food coloring to the ice cream when you are whipping in the condensed milk. This is best the day after it is made. If it stays too long in the freezer, it can get icy. Want More No-Machine Ice Cream Flavors? Check Out: No-Machine Rainbow Cake Ice Cream No-Machine Cookies And Cream Ice Cream No-Machine Mango Ice Cream Banana & Strawberry Ice Cream For Breakfast Honeycomb Ice Cream (No Machine) Homemade Ice Cream Top 5 Most Requested Flavors Homemade Ice Cream 5 New Flavors 6 Holiday Ice Cream Flavors 5 New Holiday Ice Cream Flavors Homemade Halloween Ice Cream Flavors Dairy-Free Coconut Ice Cream Want To Go Deeper? Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have. That’s right, inside or out of the Academy! So subscribe now! Pre-Order Bigger Bolder Baking Every Day! Try These Recipes! 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Author: Gemma Stafford Servings: 8 people Ingredients Crust2¼ cups (9 oz/255 g) chocolate wafer crumbs½ cup (4 oz/115 g) butter, meltedFilling2 cups (16 oz/480 ml) heavy whipping cream1 can (14 fl oz/400 ml) condensed milk1½ teaspoons peppermint extract1 teaspoon vanilla extract¾ cup (4½ oz/128 g) semisweet chocolate, very finely choppedWhipped cream and chocolate shavings , for garnish (optional) Instructions Make the CrustIn a medium bowl, combine the wafer crumbs with the melted butter, then press it into the bottom and up the sides of a deep-dish pie pan. Place in the freezer to firm up while you make the filling.For the FillingIn the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and a handheld electric mixer) whip the cream on medium-high to soft peaks, about 3 minutes.Add the condensed milk and the peppermint and vanilla extracts and continue to whip to medium peaks.Fold in the chopped chocolate, then spread into the prepared crust. Return to the freezer for at least 6 hours or up to 8 weeks. Just before serving, decorate with some whipped cream and chocolate shavings, if desired.