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
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
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.
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 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
ISAAC MIZRAHI'S MINT CHOCOLATE CHIP ICE CREAM
Provided by Isaac Mizrahi
Categories Milk/Cream Ice Cream Machine Chocolate Herb Dessert Vegetarian Frozen Dessert Mint Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 10
Steps:
- In large bowl, whisk together egg yolks and 1/2 cup sugar.
- In heavy medium saucepan over moderately low heat, stir together milk, remaining 1/4 cup sugar, and mint. Heat until steaming but not boiling, then remove from heat.
- Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. Place over low heat, and cook, stirring constantly, until mixture thickens enough to coat back of spoon (finger drawn across spoon will leave clear path), 5 to 6 minutes total (do not let boil or custard will curdle). Strain through fine-mesh sieve into large bowl, pressing on and then discarding solids. Whisk in heavy cream and food coloring. Cover and chill until cold, at least 6 hours or overnight.
- Process custard in ice cream maker, adding chopped chocolate during last minute of churning. Transfer to airtight container and freeze until hard, about 3 hours.
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EASY MINT CHIP ICE CREAM PIE - THE COOKIE ROOKIE
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Ratings 4Calories 321 per servingCategory Dessert, Pie
- Take the ice cream out of the freezer 15 minutes ahead of time, so that ice cream is easier to work with. Make sure the Cool Whip is fully thawed.
- Spread the mixture into the pre-made pie crust. Smooth with a spatula or the plastic lid from the crust.
- Drizzle the pie with optional toppings like chocolate or caramel sauce and sprinkle with optional chopped nuts.
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