How to Make Thin Mint Ice Cream Recipe

Michochi Ice Cream Pie (Mint Chocolate Chip)

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Recipe Summary Michochi Ice Cream Pie (Mint Chocolate Chip)

Lactaid® Mint Chocolate Chip Ice Cream is thawed, mixed with mini chocolate chips, poured into a chocolate pie crust, refrozen and served with chocolate syrup on top. A luscious frozen dessert everyone will love, and with lactose-free ice cream it's a rich dessert everyone can eat too.

Ingredients | Thin Mint Ice Cream Recipe

30 wafers chocolate wafer cookies

5 tablespoons non-dairy butter, melted and cooled

1 (32 ounce) container LACTAID® Mint Chocolate Chip Ice Cream

1 cup mini chocolate chips

1 tablespoon Chocolate syrup

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place about 30 chocolate wafer cookies in a blender; pulse several times until they are roughly the size of small peas. Add melted butter; pulse until mixture resembles coffee grounds.

Pour crumbs into pie pan. Press with the back of a spoon over the bottom and up the edges of the pan. Bake in preheated oven 10 minutes. Cool.

Remove ice cream from freezer to thaw at room temperature, about 1 hour.

Pour very soft ice cream into a bowl. Mix in chocolate chips; stir until well combined. Pour ice cream mixture into cooled pie crust. Freeze until set, at least 1 hour.

Serve pie wedges with a drizzle of chocolate syrup.

The name is pronounced Mee Cho Chee.

Info | Thin Mint Ice Cream Recipe

prep: 1 hr 30 mins cook: 10 mins total: 1 hr 40 mins Servings: 8 Yield: 8 servings

TAG : Michochi Ice Cream Pie (Mint Chocolate Chip)

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