Frozen Mint Chocolate Chip

This cooling mint chocolate chip pie transforms your favorite ice cream flavor into an impressive dessert that's perfect for summer gatherings. The combination of crisp mint Oreo crust, homemade mint ice cream studded with chocolate chips, and glossy chocolate ganache creates a showstopping frozen treat that looks like it came from a fancy bakery.

I first made this pie for my daughter's birthday last July during a heatwave. The look on her face when I brought it to the table with candles flickering on top was absolutely priceless. Now it's our official summer celebration dessert.

Ingredients

• Mint Oreo cookies: Provides the perfect foundation with built-in mint flavor and a rich chocolate base
• Unsalted butter: Binds the crust together and adds richness while allowing you to control the salt level
• Heavy cream and whole milk: Create the perfect creamy base that freezes beautifully
• Granulated sugar: Sweetens without overpowering the mint flavor
• Corn syrup: Prevents ice crystals for a smoother texture
• Fine salt: Balances the sweetness and enhances flavor
• Vanilla extract: Adds depth and complexity
• Peppermint extract: Provides that classic cool mint flavor
• Green food coloring: Gives the iconic mint look but remains optional
• Miniature chocolate chips: Distribute perfectly throughout the ice cream
• Semisweet chocolate: Provides the perfect balance of sweetness and intensity
• Heavy cream: Creates a smooth pourable consistency
• Unsalted butter: Adds shine and prevents the ganache from becoming too firm when frozen

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to 350°F and spray a 9-inch springform pan with nonstick cooking spray. Pulse mint Oreos including the filling in a food processor until they become fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Press firmly into the bottom and up the sides of your springform pan using the bottom of a measuring cup to create an even layer. Bake for exactly 10 minutes then cool completely before freezing until firm.

Make the Ice Cream Filling:

Whisk together heavy cream, whole milk, sugar, corn syrup, salt, vanilla extract, peppermint extract, and food coloring in a large bowl until the sugar completely dissolves. Pour this mixture into your ice cream maker and churn according to manufacturer's instructions. When the ice cream is almost done, about 5 minutes before completion, add the mini chocolate chips to distribute evenly throughout.

Assemble the Base:

Spread your freshly churned mint chocolate chip ice cream into the frozen Oreo crust, creating an even layer. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least one hour until the ice cream is firm enough to support the ganache layer.

Create the Ganache Topping:

Place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer with small bubbles forming around the edges. Pour the hot cream over the chocolate, add the butter, and let stand untouched for 3 minutes. Gently stir until the mixture becomes completely smooth and glossy. Allow to cool slightly but not set before pouring over the firmed ice cream layer.

Final Freezing:

Return the pie to the freezer for at least 3 hours or preferably overnight to allow all layers to set completely. The longer freezing time will ensure clean slices when serving. For best results, freeze until completely solid.

My favorite part of this dessert is watching the glossy ganache cascade over the pale green ice cream. Something about that chocolate waterfall moment brings out my inner child. My husband claims the crust is the best part and always requests extra Oreos on the side.

Perfect Serving Temperature

Remove your frozen pie from the freezer about 5-10 minutes before serving. This slight tempering allows the ice cream to soften just enough to enhance the creamy texture while remaining firm enough to hold its shape. If your kitchen is particularly warm, aim for just 5 minutes of standing time. The pie should slice cleanly but yield easily to your fork.

Creative Variations

The beauty of this recipe lies in its versatility. For chocolate lovers, substitute regular Oreos for the mint version and add 1/4 teaspoon of mint extract to the crust mixture. During the holidays, crush candy canes over the ganache before it sets for a festive peppermint bark effect. For a cookies and cream version, omit the mint extract and green coloring, then fold in additional crushed Oreos instead of chocolate chips.

Storage Guidelines

Wrap any leftover pie tightly with plastic wrap followed by aluminum foil to prevent freezer burn. Store in the coldest part of your freezer, away from the door, to maintain optimal texture for up to one week. For longer storage, cut into individual slices and wrap each one separately so you can enjoy single servings without thawing the entire pie.

Frequently Asked Questions

→ How do I create the crust for this pie?

Blend mint Oreo cookies with melted butter in a food processor to create the crust. Press the mixture into a springform pan, bake, and freeze until ready to use.

→ Can I make the ice cream without an ice cream maker?

While an ice cream maker provides the best texture, you can freeze the mixture in a shallow dish and stir every 30 minutes until firm for a no-churn alternative.

→ What can I use instead of green food coloring?

Green food coloring is optional and only for visual appeal. You can skip it or use natural food coloring alternatives like matcha or spinach extract.

→ How do I make the chocolate ganache topping?

Heat cream in a small saucepan until it simmers, then pour it over chopped chocolate and butter. Let it sit for a few minutes, then stir until smooth and shiny.

→ How long can the pie be stored?

The pie can be stored in the freezer, wrapped in plastic, for up to one week. Ensure it’s fully frozen before slicing for clean cuts.