Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache.
Yield:
10 servings
Prep Time:25minutes
Cook:10minutes
Tessa's Recipe Rundown...
Taste: Like mint chocolate chip ice cream on steroids! Texture: The crust is crunchy yet buttery, the ice cream is smooth and creamy with chunks of miniature chocolate chips, and the ganache is thick, luscious, and fudgy. Ease: The three parts of this recipe are all easy in themselves, but you will need some time and you will dirty some dishes. Appearance: Fun, summer-time comfort food. Pros: Who doesn’t love a frozen pie?! Cons: As mentioned above, this recipe does make a bit of a mess. Would I make this again? Oh yes.
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.
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.
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!
Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache.
Ingredients
For the crust:
20(226 grams) mint Oreo cookies(keep feeling intact)
4tablespoons(57 grams) unsalted butter, melted and cooled
For the mint chocolate chip ice cream:
2cupsheavy cream,chilled
2cupswhole milk,chilled
3/4cup(150 grams) granulated sugar
1tablespooncorn syrup
1/4teaspoonfine salt
1/2teaspoonvanilla extract
1teaspoonpeppermint extract
3 to 4drops green gel food coloring (optional)
1cup(224 grams) miniature chocolate chips
For the chocolate ganache:
4ounces(113 grams) semisweet chocolate, chopped
1/2cupheavy cream
1tablespoonunsalted butter
Directions
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.
Course :
Dessert
Cuisine :
American
Keyword :
summer
This recipe was originally published in 2014 and recently updated with recipe improvements, tips, and new photos. Photos by Ashley McLaughlin.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Hi Tessa- I want to make this for a crowd, 20-24 ish. Can this be made in 2 13″ X 9″ pyrex pans instead of the springform pan? Will it still come easily out of the pan? Also, I do not have the ice cream maker, so I’ll be making the ice cream without it. Should that make any difference? Thanks so much for your help.
Kiersten @ Handle the Heat
— August 15, 2022 at 9:43 am
Hi Elana! We haven’t tried this ice cream pie in anything except a 9-inch springform pan, but might work – just keep in mind that it will be much more difficult to get out – and more difficult to achieve nicely-presented slices. Also, the larger the pan, the thinner the crust/ice cream/topping will be. I would recommend doubling the recipe for each 9×13 pan – just be careful that you don’t overfill the pans (the recipe wasn’t designed for this, so it might take some tinkering). Be sure to read through all Tessa’s wonderful tips in the pink tip box, above the recipe, before you start! Also, check out Tessa’s article about making ice cream without an ice cream machine! Good luck and happy baking! 🙂
Hi Bri! While homemade ice cream technically lasts longer than a week, it does start to lose its “fresh” texture and taste. Homemade ice cream doesn’t usually have as much air churned into it as store-bought, resulting in more ice crystals as the ice cream “ages”. It may still taste delicious after that point, but we still recommend storing this pie for one week for best results.
I had some issues, but nothing unresolvable. I used a 7 1/2″ springform pan, so the crust was overly thick. I wasn’t sure if I should have run it up the side of the pan. The photos suggested the pie would look better with visible ice cream, so I only went up about 1/2″. I think that was good.
The ice cream did not freeze completely in the machine. I think this was because the machine was filled to capacity. Two batches might have worked better. (We store the machine in the freezer, so it wouldn’t have been colder – except that our deep freeze might not be set as cold as the fridge-freezer.) Solution: Harden the ice cream in the freezer before scooping into the crust.
The ganache was still a bit soft on the finished, frozen pie. This was not a problem, at all, but I am curious what affects the hardness of the ganache.
Your pie looked delicious! I would definitely recommend using a 9-inch springform pan next time, but yours still looked incredible, and there’s nothing wrong with a really tall piece of ice cream pie! As for the ganache, it looked hardened in your picture! Did you let it set for at least 3 hours? The only other thing I can think of as to why the ganache didn’t harden is not enough chocolate chips were added. I’m guessing I know the answer as you bake all the time and do so well, but I still need to ask if you use a digital scale to measure your ingredients?
Definitely the digital scale! You sold me on it, and the scale method is so much more convenient.
The ganache may not have set for 3 hours. Also, I used a chocolate bar, no chips. I might use chips next time. It seems there was another recipe that used both chips and bars that may have been harder and I was remembering that. But chocolate is pretty much perfect in any form!
Good, haha, I figured you’d be using a scale 🙂 The ganache does call for a chocolate bar, so that’s completely fine, but you’re welcome to give it a try with both. I personally prefer bars only in ganache because chocolate chips have ingredients added to help them keep their chip shape, and since ganache only has two ingredients, I like to use the highest quality ingredients for the best flavor. 🙂
I don’t have an ice cream maker, so I made a no churn mint chocolate chip ice cream, but this was delicious! Probably one of my favorite desserts I’ve ever made.
A taste of summer! Yum! Easy. Just start it the day before you want to eat it so you really give the pie time solidly freeze. I may double the crust next time to make it thicker and have more crumbs to go up the side a bit. Follow instructions and you can’t fail. 🙂
Hi Tessa, i’m Nancy from Bali Indonesia. I’d like this so much thanks for posting it. If we dont want it to chocolatie can we add some fruit to balance the sweetnes of the chocolatte. Do you think any fruit maybe get along with this recipe?
Thanks….
Hola Tessa!
Te conocí al buscar en Internet por qué mis cookies no fueron lo que esperaba. He leído tu serie de artículos sobre la cookie perfecta y voy a seguir tu receta: no usaba harina panificable ni azúcar blanco ni otras cosas que haces. Estoy deseando hacer cookies según tu receta y disfrutar lentamente de ellas…
Indagando en tu web ooooops! Encuentro este pie!! Inmediatamente me guardé el link. Mi primer pie fue de lima y coco, son de los sabores favoritos de mi novio. Pero tampoco fue lo que me esperaba. Ahora toca mi turno, adoro el helado de menta y chocolate! Así que intentaré hacerlo, me parece muy difícil pero creo que tus recetas son muy buenas y estudiadas.
Gracias por compartir tu trabajo con nosotros, seguiré de cerca tus publicaciones!
P.D. No te escribo en inglés, lo siento, me daría mucha vergüenza no hacerlo bien. I don’t write you in English because it could be so embarrased if I didn’t write ok.
Melissa (So Much Yum)
— March 13, 2015 at 11:21 pm
Hi Tessa!
Your recipe post isn’t exactly super recent, but since you say you’d like your readers to introduce themselves I guess I may as well! My name is Melissa, and I’m a relatively new-ish food blogger (less than 1 year at somuchyumblog.com). I’m still very much in the early stages of figuring out how the whole thing works, but am having such a fun time doing it! Love following you on Instagram and seeing all your great recipe ideas! Love the way this pie recipe sounds too 🙂 My boyfriend LOVES chocolate chip mint ice cream, so I may need to make it!
Anyways, nice to introduce myself and sort of meet you! 🙂
I love mint chocolate chip ice cream and so does my grandson.
I know this is a summer dessert, but he’s home from college for the holidays, and I want to surprise him with this; I know he’s going to love it!
So will I ! lol Thank you for this website, I became a subscriber today. 🙂
Looking forward to more delicious recipes.
Dee
I love your blog and recipes that you gather! I This recipe will make my fiance go bananas for me even more! Just need to find the time to make it now!
Phi @ The Sweetphi Blog
— June 2, 2014 at 11:20 am
This looks so amazingly delicious! My husband has been wanting an ice cream cake for his birthday forever, and I think I just found the recipe! Such pretty pictures too, just pinned it!
This pie is so gorgeous! And the photos are beautiful. I love mint chocolate chip anything, so I may have to make this at some point over the summer. 🙂
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Over 200 pages with 50+ cookie recipes that'll make
you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the
sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy,
full color, photos of every recipe so you know EXACTLY how your cookies should look. Order
now to have the book delivered to your doorstep!
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing
recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your
email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my
*free* Cookie Customization Guide (because I am the Cookie Queen)!
Hi Tessa- I want to make this for a crowd, 20-24 ish. Can this be made in 2 13″ X 9″ pyrex pans instead of the springform pan? Will it still come easily out of the pan? Also, I do not have the ice cream maker, so I’ll be making the ice cream without it. Should that make any difference? Thanks so much for your help.
Hi Elana! We haven’t tried this ice cream pie in anything except a 9-inch springform pan, but might work – just keep in mind that it will be much more difficult to get out – and more difficult to achieve nicely-presented slices. Also, the larger the pan, the thinner the crust/ice cream/topping will be. I would recommend doubling the recipe for each 9×13 pan – just be careful that you don’t overfill the pans (the recipe wasn’t designed for this, so it might take some tinkering). Be sure to read through all Tessa’s wonderful tips in the pink tip box, above the recipe, before you start! Also, check out Tessa’s article about making ice cream without an ice cream machine! Good luck and happy baking! 🙂
Why is this ice cream cake only good for 1 week in the freezer? How can you make it last a month?
Hi Bri! While homemade ice cream technically lasts longer than a week, it does start to lose its “fresh” texture and taste. Homemade ice cream doesn’t usually have as much air churned into it as store-bought, resulting in more ice crystals as the ice cream “ages”. It may still taste delicious after that point, but we still recommend storing this pie for one week for best results.
Out of this world!
I had some issues, but nothing unresolvable. I used a 7 1/2″ springform pan, so the crust was overly thick. I wasn’t sure if I should have run it up the side of the pan. The photos suggested the pie would look better with visible ice cream, so I only went up about 1/2″. I think that was good.
The ice cream did not freeze completely in the machine. I think this was because the machine was filled to capacity. Two batches might have worked better. (We store the machine in the freezer, so it wouldn’t have been colder – except that our deep freeze might not be set as cold as the fridge-freezer.) Solution: Harden the ice cream in the freezer before scooping into the crust.
The ganache was still a bit soft on the finished, frozen pie. This was not a problem, at all, but I am curious what affects the hardness of the ganache.
I will undoubtedly make this again!
Your pie looked delicious! I would definitely recommend using a 9-inch springform pan next time, but yours still looked incredible, and there’s nothing wrong with a really tall piece of ice cream pie! As for the ganache, it looked hardened in your picture! Did you let it set for at least 3 hours? The only other thing I can think of as to why the ganache didn’t harden is not enough chocolate chips were added. I’m guessing I know the answer as you bake all the time and do so well, but I still need to ask if you use a digital scale to measure your ingredients?
Definitely the digital scale! You sold me on it, and the scale method is so much more convenient.
The ganache may not have set for 3 hours. Also, I used a chocolate bar, no chips. I might use chips next time. It seems there was another recipe that used both chips and bars that may have been harder and I was remembering that. But chocolate is pretty much perfect in any form!
Good, haha, I figured you’d be using a scale 🙂 The ganache does call for a chocolate bar, so that’s completely fine, but you’re welcome to give it a try with both. I personally prefer bars only in ganache because chocolate chips have ingredients added to help them keep their chip shape, and since ganache only has two ingredients, I like to use the highest quality ingredients for the best flavor. 🙂
I don’t have an ice cream maker, so I made a no churn mint chocolate chip ice cream, but this was delicious! Probably one of my favorite desserts I’ve ever made.
Wow! That’s the ultimate compliment! You just made my day!
My family and I absolutely loved how this dessert came out!! It was so good, and we’ll definitely be making it again 🙂
Nice Mint Chocolate Chip Pie recipe thanks
A taste of summer! Yum! Easy. Just start it the day before you want to eat it so you really give the pie time solidly freeze. I may double the crust next time to make it thicker and have more crumbs to go up the side a bit. Follow instructions and you can’t fail. 🙂
This was delicious and ice cream was very creamy.
Should this read ‘keep filling intact’?
Keep WHAT feeling intact ??? The feeling of refreshing mint ???
This recipe will be perfect for a group I know in Colorado. We have dinner together frequently, and this is going to be at the next one.
yum, what a fun dessert, haven’t made anything mint for a long time, mint ice cream with oreo cookie base pie is a beautiful way to start, thank you
My son loves mint and oreo! I will have to give this a try and surprise him. 🙂
Yumm!! I’ll be trying this recipe on Raksha Bandhan for my brother. He’ll be happy to eat this cake 🙂
I just finished eating. And while reading this recipe, I feel like I want to eat again LOL 😀
Hi Tessa, i’m Nancy from Bali Indonesia. I’d like this so much thanks for posting it. If we dont want it to chocolatie can we add some fruit to balance the sweetnes of the chocolatte. Do you think any fruit maybe get along with this recipe?
Thanks….
Hola Tessa!
Te conocí al buscar en Internet por qué mis cookies no fueron lo que esperaba. He leído tu serie de artículos sobre la cookie perfecta y voy a seguir tu receta: no usaba harina panificable ni azúcar blanco ni otras cosas que haces. Estoy deseando hacer cookies según tu receta y disfrutar lentamente de ellas…
Indagando en tu web ooooops! Encuentro este pie!! Inmediatamente me guardé el link. Mi primer pie fue de lima y coco, son de los sabores favoritos de mi novio. Pero tampoco fue lo que me esperaba. Ahora toca mi turno, adoro el helado de menta y chocolate! Así que intentaré hacerlo, me parece muy difícil pero creo que tus recetas son muy buenas y estudiadas.
Gracias por compartir tu trabajo con nosotros, seguiré de cerca tus publicaciones!
P.D. No te escribo en inglés, lo siento, me daría mucha vergüenza no hacerlo bien. I don’t write you in English because it could be so embarrased if I didn’t write ok.
Hi Tessa
I’m come from Indonesia..Thanks for the inspiration
I will make and sell. Wish me luck
Hi Tessa!
Your recipe post isn’t exactly super recent, but since you say you’d like your readers to introduce themselves I guess I may as well! My name is Melissa, and I’m a relatively new-ish food blogger (less than 1 year at somuchyumblog.com). I’m still very much in the early stages of figuring out how the whole thing works, but am having such a fun time doing it! Love following you on Instagram and seeing all your great recipe ideas! Love the way this pie recipe sounds too 🙂 My boyfriend LOVES chocolate chip mint ice cream, so I may need to make it!
Anyways, nice to introduce myself and sort of meet you! 🙂
Chocolate chip mint ice cream is one of my all-time favorite flavors. This sounds sinfully delicious.
I don’t have an icecream maker. How can I make this still work for me?
I love mint chocolate chip ice cream and so does my grandson.
I know this is a summer dessert, but he’s home from college for the holidays, and I want to surprise him with this; I know he’s going to love it!
So will I ! lol Thank you for this website, I became a subscriber today. 🙂
Looking forward to more delicious recipes.
Dee
Tess,
I love your blog and recipes that you gather! I This recipe will make my fiance go bananas for me even more! Just need to find the time to make it now!
Avid reader in California,
Iver
I love mint chocolate chip and this sounds like the ultimate summer dessert!
Mint chocolate chip was always one of my favorite ice creams growing up, love it in pie form!
This looks so amazingly delicious! My husband has been wanting an ice cream cake for his birthday forever, and I think I just found the recipe! Such pretty pictures too, just pinned it!
This pie is so gorgeous! And the photos are beautiful. I love mint chocolate chip anything, so I may have to make this at some point over the summer. 🙂
This looks fabulous. I just bought myself an ice cream maker for Mother’s Day so I will definitely be trying this recipe out. Thanks.
This makes me want to drive to the store and buy the ice cream attachment for my Kitchenaid! YUUUMMM.
Mint Chocolate chip Ice cream is my favorite! My mind is blown by this and all I can say is GET IN MY BELLY! Pinned!
Mmm, that looks delicious! So creamy and cool. I’ll have to try it sometime this summer! 🙂
I love mint chocolate chip ice cream, so this is my dream!