Today I’m bringing you a delectable frozen pie recipe you don’t want to miss! It’s absolutely PERFECT for summer.
This pie is basically all of your mint chip dreams come true.
Since it’s frozen, it’s made ahead of time by nature. That means it’s perfect to bring to serve at any summer BBQ, cookout, party, or potluck.
One of my favorite parts of this pie is the Mint Oreo crust. I want as much chocolate + mint goodness as I can get!
Truly, 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 people who don’t like mint chocolate chip ice cream (who are those people?!) love this pie.
How to Make Frozen Mint Chocolate Chip Pie
How to Make an Oreo Cookie Crust
For this recipe I recommend using mint flavored Oreos for a strong pack of mint chocolate flavor. However, if you can’t find those you can also use regular Oreos.
To make an Oreo crust, keep the filling intact. Pulse the cookies until very finely ground then add the melted butter and pulse until the mixture resembles wet sand. Press firmly into the springform pan. The springform pan makes it easier to remove the pie from the pan and serve once it’s ready. I like to use a tamper or the bottom of a glass or measuring cup to really press the crust into the pan so it doesn’t crumble too much when you go to serve it.
Bake for 10 minutes, then let cool enough before placing in the freezer to hang out while you make the ice cream filling.
How to Make Homemade Mint Chocolate Chip Ice Cream
For the quickest, easiest, and best way to make homemade ice cream, you’ll need an ice cream machine.
Make sure your ice cream maker freezer bowl is completely frozen solid. Give it a shake, if you can hear any liquid moving in the interior lining of the bowl then it’s not cold enough. And if that’s the case, you’ll end up with soup instead of ice cream.
Also make sure your cream and milk are very cold before combining the ice cream ingredients and churning. This will also help ensure you end up with a thick and creamy ice cream.
How to get the MINT chip flavor
Be sure to use peppermint extract, not mint or spearmint extract.
Do I have to use corn syrup?
The corn syrup helps keep the ice cream soft and prevents ice crystals from forming. You can replace with golden syrup if you’d prefer. You can also replace with a tablespoon of vodka. You can leave it out, but the pie might get hard in the freezer quicker.
Do I have to use food coloring?
Nope! That’s totally optional. If you do, I prefer Americolor gel food coloring. A little goes a long way. If you can’t find that then use Wilton gel food coloring.
How to Make Ice Cream without a Machine
If you don’t have an ice cream machine, you’re in luck. I’ve written an entire article on how to make ice cream without an ice cream machine here.
Can I just use store-bought ice cream?
Sure! Obviously I think homemade is that much better, but if you’re in a pinch store-bought will work fine. You’ll need about 1 quart of softened store-bought ice cream.
How to Make Chocolate Ganache
Ganache is simply chocolate and cream that’s been melted together. Place the chopped chocolate in a heatsafe bowl then pour simmering cream over it. Let it stand for a few minutes to melt before stirring until smooth. I like to add a tablespoon of butter here to make a fudgier texture.
If you want to learn more about chocolate ganache, check out my article on the topic here.
How to Store & Freeze Ice Cream Pie
Once the ganache has hardened on the frozen pie, the entire pie can be covered with plastic wrap and stored in the freezer for up to 1 week. Allow the pie to sit at room temperature for 5 to 15 minutes before slicing and serving. The more solid and frozen the pie is, the longer it’ll need to sit at room temperature.
Make this frosty treat soon, just know it won’t last long in your freezer!
More frozen recipes
For the crust:
(226 grams) mint Oreo cookies
(keep feeling intact)
(57 grams) unsalted butter,
melted and cooled
For the mint chocolate chip ice cream:
(150 grams) granulated sugar
3 to 4
drops green gel food coloring
(224 grams) miniature chocolate chips
For the chocolate ganache:
(113 grams) semisweet chocolate,
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, 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.
This recipe was originally published in 2014 and recently updated with recipe improvements, tips, and new photos. Photos by Ashley McLaughlin.