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
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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.
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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.
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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).
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Allow ice cream to soften a few minutes to make scooping easier, and microwave hot fudge sauce until it is spreadable.
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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.
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Sprinkle 1/3 of the crushed Oreos and Andes mints.
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Scoop about 3 cups of mint chocolate chip ice cream and spread over the top of the chocolate ice cream.
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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).
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Sprinkle another 1/3 of crushed Oreos and Andes mints on top.
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Spread whipped cream over the top of the pie, and sprinkle with the remaining 1/3 cup of Oreos and Andes mints.
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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).
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Remove sides of springform pan and enjoy!
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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.