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Ice Cream & Frozen Desserts, Pies & Tarts

Mint Chocolate Chip Ice Cream Pie

5 from 2 votes
My Mint Chocolate Chip Ice Cream Pie recipe is double the refreshment — cool mint, even cooler ice cream!
Top-down view of my Mint Chocolate Chip Ice Cream Pie

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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!

A close look at the texture of my ice cream pie

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

Mint Ice Cream Pie with slices removed.

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:

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Mint Chocolate Chip Ice Cream Pie Recipe

5 from 2 votes
My Mint Chocolate Chip Ice Cream Pie recipe is double the refreshment — cool mint, even cooler ice cream!
Author: Gemma Stafford
Servings: 8 people
Prep Time 20 mins
Freezing time 6 hrs
My Mint Chocolate Chip Ice Cream Pie recipe is double the refreshment — cool mint, even cooler ice cream!
Author: Gemma Stafford
Servings: 8 people

Ingredients

Crust

  • cups (9 oz/255 g) chocolate wafer crumbs
  • ½ cup (4 oz/115 g) butter, melted

Filling

  • 2 cups (16 oz/480 ml) heavy whipping cream
  • 1 can (14 fl oz/400 ml) condensed milk
  • teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • ¾ cup (4½ oz/128 g) semisweet chocolate, very finely chopped
  • Whipped cream and chocolate shavings , for garnish (optional)

Instructions

Make the Crust

  • In 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 Filling

  • In 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.
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Donna
Donna
26 days ago

What is the nutrition information on this? Thank you

Tom
Tom
26 days ago

Gemma, could you use fresh mint, chopped up in a Ninja or a food processor?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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