Chocolate Mint Ice Cream Pie is super cool for hot days, right? Depending on where you hail from, the heat outside feels like you could cut it with a knife. I will be using my knife to cut slices of ice cream pie.

First, confession time: I have owned a certain ceramic pie plate since 1983. In that pie plate there’s a recipe imprinted for Chocolate Mint Ice Cream Pie. As incredulous as it may seem, for over 37 years I have NEVER attempted the recipe, ever. I bought the pie plate because it was big, I liked the picture, and the color. Even though the pie plate was acquired in Texas, it has traveled through many states, settling in Oregon. Could this be a Texas recipe? Maybe, maybe not. However, this here pie plate has seen a lot of action; if only it could talk.

Let the ice cream soften a few minutes for super easy scooping. Scoop 8 generous scoops into the prepared crust.

Press the ice cream into the pie crust and place back into to the freezer.

While the ice cream is re-freezing crush the peppermint candies in a sealed plastic bag with a mallet. For the candies I used Red Bird puffed mints because they are crisp but melt in your mouth on first bite. If you have ever had butter mints or pillow mints; they’re very similar. One of my favorite memories was raiding my grandmother’s candy dish, which was full of butter mints. Crisp, creamy, and yummy. Two reasons I did not use regular candy canes: They stick to your teeth, especially when cold, and peppermint disks are difficult to crush.

Prepare the chocolate layer by melting the chocolate and butter together at low heat. Whisk in the egg yolks and powder sugar, and set aside to cool a little. With an electric mixer (I like KitchenAid), beat the egg whites to soft peaks and fold into the cooled chocolate mixture.

Reserve 1/4 cup of the crushed peppermint candies for garnish and stir the remaining into the chocolate mixture.

Pour the chocolate layer over the mint chip ice cream layer and freeze 4 to 5 hours or overnight.

Let your finished frozen Chocolate Mint Ice Cream pie sit at room temperature for 10 to 15 minutes before slicing. Dip a knife into hot water, thus making it easier to slice the frozen pie. The crisp crushed pillow mints literally melt in your mouth releasing a minty silky chocolate layer with a second dose of mint from the ice cream. Chocolate Mint Chip Ice Cream will never be the same.

For a new recipe from an old pie plate, I was impressed. I really wish I knew who to thank. Could there be another pie plate twin out there? If you have one pie peeps let me know. In the meantime, have fun trying to save the last slice for yourself, freezer style.

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Chocolate Mint Ice Cream Pie

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium-Easy

Chocolate Mint Ice Cream Pie: Mint chip ice cream with a layer of decadent creamy chocolate with crisp & creamy peppermint puff candies.

Servings

Adjust servings

+

–

12

Prep time

1

hour 

Freezing Time

8

hours

Cook Mode

Keep the screen of your device on

Ingredients

• Chocolate Cookie Crust

• 25 chocolate sandwich cookies (gluten free sandwich cookies also work great)

• 4 tablespoons butter, melted

• Chocolate Mint Ice Cream Filling

• 1 quart mint chocolate chip ice cream, softened (about 8 generous scoops)

• One 4 ounce bag of Red Bird Peppermint Puffs, crushed

• 2 ounces unsweetened chocolate

• 1/2 cup Butter

• 3 egg yolks, beaten (reserve egg whites)

• 1-1/2 cups powdered sugar

• 1-1/2 teaspoons vanilla

• 3 egg whites, beaten to soft peaks

Directions

• Chocolate Cookie Crust
• In a blender or food processor, blend until cookies are a fine mix.
• Using in a fork stir in the butter until mixed thoroughly.
• Press the cookie mix into a 10-inch pie plate.
• Filling & Assembly
• Scoop 8 generous scoops of ice cream into prepared crust. Place pie in freezer while preparing the remainder of the filling.
• Place the peppermint puff candies into a large plastic bag and crush with a mallet. Measure out 1/4 cup for the garnish. The remaining crushed candy will be added to the chocolate layer.
• In a sauce pan melt the butter and chocolate on low, just until melted.
• Whisk in the egg yolks, powdered sugar, and vanilla, set aside.
• Place the egg whites into a separate bowl and beat with an electric mixer (I like my KitchenAid) until soft peaks form.
• Fold the egg whites into the chocolate mixture and stir in the remaining crushed candy (about 3/4 cup).
• Poor onto the chip mint ice layer and freezer for 5 to 8 hours.
• Use the reserved 1/4 cup of crushed peppermint candies for garnish. Let sit at room temp for 10 to 15 minutes before slicing.