Frozen Mint Chocolate Chip Ice Cream Pie Recipes

FROZEN MINT CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Soften ice cream until easy to mix with cool whip.
• Spread into cookie pie crust.
• Freeze for several hours.
• Optional: Top with crumbled oreos or chocolate sauce.

FROZEN MINT CHOCOLATE CHIP PIE

Steps:

• 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.
• 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.
• 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.

MINT CHOCOLATE CHIP ICE-CREAM PIE

Steps:

• Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
• Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

EASY GRASSHOPPER ICE CREAM PIE

Steps:

• Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

FESTIVE MINT CREAM DESSERT

Steps:

• In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm., In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm., Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight. , Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.

CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack., In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight.

MINT CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Spoon ice cream into crust, mounding it higher in the center.
• Melt chocolate chips and stir until smooth.
• Drizzle over the ice cream.
• Freeze for at least 6 hours or up to 2 months.
• Remove from freezer 15 minutes before serving.
• Slice and enjoy!