Frozen Mint Chocolate Chip Pie
Yield: about 10 servings
Prep Time: 15 minutes
Cook: 2 hours
Tessa's Recipe Rundown...
Taste: Like mint chocolate chip ice cream on steroids!
Texture: The crust is crunchy yet buttery, the ice cream is smooth and creamy with chunks of miniature chocolate chips, and the ganache is thick, luscious, and fudgy.
Ease: The three parts of this recipe are all easy in themselves, but you will need some time and you will dirty some dishes.
Appearance: Fun, summer-time comfort food.
Pros: Who doesn’t love a frozen pie?!
Cons: As mentioned above, this recipe does require some effort and it isn’t super diet-friendly.
Would I make this again? Oh yaaas.
Happy Monday! I’m bringing you a delectable frozen pie recipe you don’t want to miss! Before we get chatting about this frozen pie, I want to ask you a favor. If you read my blog somewhat regularly, I love you! There’s honestly nothing that makes me quite as happy as when someone tells me they made one of my recipes and their family loved it. I LOVE getting to know you guys. It often feels like I’m talking to my computer screen like a crazy person. So would you make me so, so, so happy and introduce yourself in a comment, tweet, Facebook post, Instagram picture, email, WHATEVER, so I can meet you?!
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This Frozen Mint Chocolate Chip Pie is everything a summertime dessert should be. It’s rich yet refreshing, chocolaty and frosty, and full of some of my favorite textures. Even Jared who doesn’t like mint chocolate chip ice cream (crazy, right?!) loved this pie. Make it soon, just know it won’t last long in your freezer!
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.
For the crust
- 20 mint Oreo cookies
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled
For the mint chocolate chip ice cream
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 tablespoon corn syrup
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 to 4 drops green gel food coloring (optional)
- 1 cup miniature chocolate chips
For the chocolate ganache
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
For the crust:
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.
For the ice cream:
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.
For the topping:
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. 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.
Recipe by Tessa of Handle the Heat
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