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Mint Chocolate Chip Ice Cream Pie Recipe

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3.8 from 14 reviews

This Mint Chocolate Chip Ice Cream Pie recipe features a creamy, mint-infused ice cream base loaded with rich chocolate chunks, nestled in a chocolate cookie crust, and finished with a fluffy whipped cream topping. Perfect for a refreshing and indulgent dessert, this pie combines homemade custard-style ice cream with a no-bake chocolate crust for an impressive treat that's sure to please any chocolate and mint lover.

Ingredients

Ice Cream Base

  • 12 oz whole milk (1 ½ cups)
  • 12 oz heavy cream (1 ½ cups)
  • 1 bunch fresh mint (at least 10 large sprigs)
  • 5 egg yolks
  • 6 oz granulated sugar (¾ cup)
  • ⅛ teaspoon salt
  • Green food coloring (optional)
  • 11 ½ oz chocolate chunks

Chocolate Cookie Crust

  • 9 oz chocolate cookie crumbs (about 2 cups)
  • 1 oz granulated sugar (2 tablespoons)
  • 2 oz unsalted butter (4 tablespoons, melted)
  • ⅛ teaspoon salt

Whipped Cream Topping

  • 16 oz heavy cream (2 cups)
  • 3 tablespoons confectioner's sugar
  • 2 teaspoons vanilla extract
  • Chocolate chips and fresh mint leaves for garnish

Instructions

  1. Make the Ice Cream Base: Combine the whole milk and heavy cream in a small saucepan and heat over medium-high heat until the mixture is scalding hot. Add half of the fresh mint sprigs, cover, and steep for 30 to 60 minutes to infuse the mint flavor.
  2. Remove Mint and Heat Again: Remove the mint sprigs from the milk mixture and reheat to the scalding point once more.
  3. Whisk Egg Yolks: While heating the milk, whisk together the egg yolks, granulated sugar, and salt in a separate bowl until well combined and slightly thickened.
  4. Temper Eggs: Slowly pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs and prevent curdling.
  5. Cook Custard: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spatula without boiling. Remove from heat and strain into a bowl to remove any solids. Add the remaining fresh mint sprigs to the strained custard.
  6. Chill Custard: Cover the bowl and refrigerate the custard until very cold, at least 4 to 5 hours or preferably overnight, to allow the flavors to meld.
  7. Prepare Crust: Grind the chocolate cookie crumbs in a food processor if not already ground. In a bowl, combine the crumbs with granulated sugar, melted butter, and salt. Press the mixture evenly into the bottom and up the sides of a pie plate. Freeze the crust while churning the ice cream.
  8. Churn Ice Cream: Remove the mint sprigs from the chilled custard and pour it into your ice cream machine. Add green food coloring if desired. Once the ice cream reaches a soft-serve consistency, fold in the chocolate chunks.
  9. Assemble Pie: Transfer the churned ice cream into the frozen chocolate cookie crust, spreading evenly. Cover with plastic wrap and freeze until firm, several hours or overnight.
  10. Make Whipped Cream: When ready to serve, whip the heavy cream, confectioner's sugar, and vanilla extract until soft peaks form.
  11. Finish and Serve: Spread the whipped cream over the top of the ice cream pie. Garnish with additional chocolate chips and fresh mint leaves. Serve immediately for a delightful dessert.

Notes

  • Steeping the mint twice and chilling the custard overnight enhances the mint flavor.
  • Do not boil the custard to prevent curdling; cook until it thickly coats a spatula.
  • Freezing the crust before assembling helps maintain its structure against the ice cream.
  • You can substitute chocolate cookie crumbs with Oreo crumbs for added flavor.
  • Optional green food coloring adds a classic mint ice cream appearance.
  • Ensure the ice cream is well-chilled before folding in chocolate chunks for best texture.

Find it online: https://dishcooks.com/mint-chocolate-chip-ice-cream-pie-recipe/