Mint Chocolate Chip Ice Cream Pie Recipe

mint chocolate chop ice cream pie on a plate with sliced taken away

Mint Chocolate Chip Ice Cream Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 5

Cook Time: 2

Total Time: 2 5

Servings: slices

Calories: 321kcal

Author: Becky Hardin

Talk about the perfect dessert for summer days. Sometimes you just need an easy, no-fuss dessert you can whip up in a hurry! And it's perfect for celebrations too, like birthdays or graduation parties.

Step-by-step photos can be seen below the recipe card.

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Equipment

Kitchen Scale (optional)
Hand Mixer

Ingredients

1 quart mint chocolate chip ice cream 946 grams (¼ gallon)
4 ounces Cool Whip 113 grams, thawed (½ standard container) - see note
1 chocolate cookie pie crust 170 grams

Toppings (optional)

¼ cup hot fudge 80 grams
¼ cup caramel sauce 80 grams
¼ cup chopped nuts 30 grams, optional (walnuts, pecans or pistachios)

Instructions

Take the ice cream out of the freezer 15 minutes ahead of time, so that ice cream is easier to work with.
Use a hand mixer to blend the Cool Whip and Ice Cream together until uniform.
1 quart mint chocolate chip ice cream, 4 ounces Cool Whip
Spread the mixture into the pre-made pie crust. Smooth with a spatula or the plastic lid from the crust.
1 chocolate cookie pie crust
Drizzle the pie with optional toppings like chocolate or caramel sauce and sprinkle with optional chopped nuts.
¼ cup hot fudge, ¼ cup chopped nuts, ¼ cup caramel sauce
Cover with the crust lid and freeze for at least 2 hours.
Cut and serve!

Video

Notes

Cool Whip: Lite Cool Whip works just as well as regular.
A handheld electric mixer is ideal for blending the ice cream and Cool Whip. But you can use a stand mixer, or even mix by hand if needed.
To get clean slices, run your knife under hot water for a few seconds, and wipe to dry between slices.

Storage: Store mint chocolate chip ice cream pie covered in the freezer for up to 1 month.

Nutrition