Wednesday, August 6, 2014

Mint Ice Cream Pie

Not really a Pie nor a cheesecake but just deliciousness on a crust.



The base is crushed mint cookies, topped with mint ice cream and chocolate chips.



 How delicious is that.  A quick note - since this is an ice cream pie it needs to be kept frozen for at least 5 hours before serving.  Leftovers, if any, also need to be kept frozen.



Ingredients & Method

Oreo originals, 1 packet
1/4 cup sugar
3 tbsp melted butter
1/2 litre vanilla ice cream, softened
1/2 cup mint syrup
1 tsp peppermint essence
few drops green food colour
1/2 cup chocolate chips


  • Lightly spray a 9-inch springform pan with a little butter. 
  • In a food processor pulse the entire package of cookies until fine crumbs.  Use the centre cream.  Mix in the butter and sugar.
  • Press the crumbs into the bottom of the pan. 
  • Bake in a preheated 180 C oven for 10 min
  • Stir the ice cream to break up lumps.  Do not let it melt
  • Add in the mint syrup [I used Monin's Mojito], essence and food coloring. Do as much food coloring as you want until you reach the desired color you want your pie to be.
  • Fold in the chocolate chips
  • Freeze overnight or for at least 8 hours.

Serve directly from the freezer and return to the freezer as soon as you are finished serving. It is ice cream and will melt easily and quickly!





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