This easy mint chocolate chip ice cream pie is layers of oreo crust, chocolate ice cream, crushed oreos and andes mints, mint chocolate chip ice cream, hot fudge, and whipped cream. One of my favorite easy no bake desserts for spring and summer! And, a step by step video.
This no bake Mint Chocolate Ice Cream Pie is made with a homemade Oreo Cookie crust, making it a mint and chocolate lover’s dream dessert.
Do you have those foods or desserts that are tied to memories?
Like, iced tea with a hint of lemon will always remind me of 6th grade and sitting at the picnic tables shooting the breeze with my best friends.
Or, how strawberry cake was the only cake I wanted birthdays 4-7.
And how when I spent a summer in college working at a camp, I probably ate my weight in Cookie Ice Cream Sandwiches (and Chick-fil-A’s Banana Cream Pie milkshakes—why have they never brought these back?!).
Or the time my best friend and I ate a variation of this mint chocolate ice cream pie (in its entirety) in her dorm room while binge watching Gossip Girl (xoxo).
I think my love for it stemmed from its color (because when you’re 5, it’s pretty awesome to eat something green that’s not broccoli), and soon after it was the taste itself—fresh and cool and perfect next to rich chocolate.
Throw in some Oreos and I’m a goner.
The secret’s out: If you need me to do something, I’m a total pushover if you bring me mint chocolate oreo anything.
Getting down to the recipe itself, this Minty Chocolate Ice Cream Pie begins with a homemade Oreo cookie crust!
Because when it’s homemade, I can pile it HIGH and DEEP (movie, anyone??) with as many Oreos as I want. And I prefer a big ‘ol cookie crust, because, if you’re already eating an insane amount of calories, why not add a few more?
I would suggest purchasing the family size Oreo cookie package, because it’s big enough that you can make a large crust as well as have leftover cookies to layer in this ice cream pie. If you can’t find the family size, I’d suggest purchasing two regular sized packs (then you’ll even have enough to snack on while you wait for this pie to freeze!)
Can I use a store bought Oreo crust?
Of course, you can definitely buy a pre-made Oreo crust. The only thing to note is that you probably wouldn’t need as much ice cream as I used. Those store bought pie crusts are not as deep as a springform pan (like I used in this recipe).
No Bake Chocolate Mint Ice Cream Pie Ingredients and Substitutions:
- Oreo cookies and butter
- Chocolate Ice Cream & Mint Ice Cream
- hot fudge
- crushed Oreos and Andes mints
- heavy whipping cream, powdered sugar and vanilla extract
Can I use Cool Whip instead of making homemade whipped cream?
- Absolutely! You will probably only need half of a container of Cool Whip if you use that instead of making whipped cream.
- If you don’t have hot fudge, you can make ganache! It’s just chocolate chips and heavy cream. Or, you can leave it off altogether.
- Don’t have the right ice cream? Use whatever you can find!
- No Andes mints? Any mint chocolate will do!
Mint Chocolate Ice Cream Pie Tips & Tricks
- I opted to use two different ice creams: a chocolate ice cream and a mint chocolate chip ice cream. However, feel free to use all mint chocolate ice cream, or even switch out the chocolate ice cream for cookies and cream or vanilla or even mint chip ice cream. This is a completely versatile recipe!
- In between the ice cream layers and the whipped cream layer, I sprinkled a mixture of crushed Oreos, regular Andes mints, and Cookies and Cream Andes mints. You can change this up however you want. For instance, you can use Hershey’s Cookies and Cream candy bars, or mint Oreos, or chocolate chips.
- Being that this is an ice cream pie recipe, you will need at least 3-4 hours or so in the freezer before you serve this (I would suggest chilling overnight if possible), otherwise it will melt too quickly before you get a chance to serve it.
I’ll take mine with extra Oreos, thank you.
This no bake Mint Chocolate Ice Cream Pie is made with a homemade Oreo Cookie crust. This easy mint chocolate chip ice cream pie is layers of oreo crust, chocolate ice cream, crushed oreos and andes mints, mint chocolate chip ice cream, hot fudge, and whipped cream.
- 24-25 Oreos
- 6 Tbsp butter, melted
- 3 cups chocolate ice cream (half of a 1.5 quart of ice cream)
- 3 cups mint chocolate ice cream (half of a 1.5 quart of ice cream)
- 1/2 cup fudge sauce (or homemade ganache)
- 1 cup crushed Oreos
- 1 cup chopped Andes mints
- 1/2 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- With a standing mixer or hand mixer, whip heaving cream until soft peaks form. Add in powdered sugar and vanilla extract, and whip until stiff peaks form. Refrigerate until ready to use.
- Crush Oreos in a food processor (or in a sealed ziplock bag with a rolling pin). Add butter to the food processor, and mix until combined.
- Using a 9” pie dish or a 9” springform pan*, press Oreo crumbs into the bottom of the dish. If using a pie dish, you can press the Oreo crumbs up the sides of the dish, as you would any other pie. If using a springform pan, you can just press the crumbs into the bottom of the pan (I find it easier than trying to press the crumbs up the sides of the springform pan).
- Allow ice cream to soften a few minutes to make scooping easier, and microwave hot fudge sauce until it is spreadable.
- Working quickly, scoop about 3 cups of chocolate ice cream (about 1/2 of a 1.5 quart of ice cream) and spread over the bottom of the crust.
- Sprinkle 1/3 of the crushed Oreos and Andes mints.
- Scoop about 3 cups of mint chocolate chip ice cream and spread over the top of the chocolate ice cream.
- Drizzle fudge sauce over the mint ice cream, and spread it as evenly as possible (the mint ice cream will probably start to melt, that is okay).
- Sprinkle another 1/3 of crushed Oreos and Andes mints on top.
- Spread whipped cream over the top of the pie, and sprinkle with the remaining 1/3 cup of Oreos and Andes mints.
- Freeze immediately for at least 3-4 hours, or until ready to eat (this can be made ahead of time and frozen until ready to use).
- Remove sides of springform pan and enjoy!
- Freeze leftovers.
*I lined the sides of my springform pan with foil to ensure that the ice cream would not leak at all.
Remove the adjustable ring (the sides) of the springform pan.
Lay a large piece of non-stick foil on the counter and place the bottom of the springform pan directly in the center of the foil (on top of the foil). Fold the sides of the foil upwards. Then, connect the adjustable ring back with the bottom of the pan and press foil along the sides of the pan.
When it’s time to serve, you can remove the adjustable ring and remove the foil.
Here are some other recipes you might love: