Mint Chocolate Chip Ice Cream Pie Recipe

5 from 3 reviews

Mint Chocolate Chip Ice Cream Pie Recipe

A dark chocolate cookie crust is filled with homemade fresh mint chocolate chip ice cream. Top the pie with a mound of lightly sweetened cream for a luscious treat.

Prep Time: 1

Bake Time: 10

Additional Time: 4

Total Time: 5 10

10 slices

Ingredients
US Customary - Metric

For the Mint Chocolate Chip Ice Cream

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

For the Chocolate Crust

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

For assembly

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

Instructions

Make the Ice Cream

Combine12 oz whole milk and 12 oz heavy cream in a small saucepan. Heat the milk mixture over medium high heat until scalding hot. Toss in half of the mint sprigs, cover the pot and allow to steep for 30-60 minutes.
Remove the mint sprigs from the milk mixture. Heat the mixture until scalding.
While the milk heats up, whisk together 5 egg yolks, 6 oz granulated sugar and ⅛ teaspoon salt in a small bowl.
Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and strain into a bowl. Add the remaining fresh mint sprigs to the bowl.
Cover the bowl and chill until very cold. At least 4-5 hours, preferably over night.

Make the Crust

Grind 9 oz chocolate cookie crumbs in a food processor. You'll get about 2 cups of crumbs. Add 1 oz granulated sugar 2 oz unsalted butter and ⅛ teaspoon salt. Pulse a few times to combine. Dump the crumbs into a pie plate. Press the crumbs into the bottom and up the sides of the pie plate. Freeze the crust while the ice cream is churning.

Assembly

Remove the mint sprigs from the chilled ice cream base and freeze according to the directions for your ice cream machine. Add the optional food coloring. When the ice cream is ready, toss in 11 ½ oz chocolate chunks. Allow the chunks to mix through the ice cream.
Transfer the ice cream into the chilled chocolate crust and spread to an even layer. Cover with plastic wrap and freeze until solid, several hours or overnight.
When ready to serve, remove the pie from the freezer. Whip 16 oz heavy cream, 3 tablespoons confectioner's sugar and 2 teaspoons vanilla extract. Spread the cream over the pie. Decorate with a sprinkle of chocolate chunks and a fresh mint leaves.
Serve immediately.