Frozen Mint Chocolate Chip Pie (Print Version)

# Ingredients:

→ For the crust

01 - 20 mint Oreo cookies (226 grams), filling intact
02 - 4 tablespoons unsalted butter (57 grams), melted

→ For the mint chocolate chip ice cream

03 - 2 cups heavy cream (474 grams), chilled
04 - 2 cups whole milk (474 grams), chilled
05 - 3/4 cup granulated sugar (150 grams)
06 - 1 tablespoon corn syrup
07 - 1/4 teaspoon fine salt
08 - 1/2 teaspoon vanilla extract
09 - 1 teaspoon peppermint extract
10 - 3 to 4 drops green gel food coloring (optional)
11 - 1 cup miniature chocolate chips (224 grams)

→ For the chocolate ganache

12 - 4 ounces semisweet chocolate (113 grams), chopped
13 - 1/2 cup heavy cream (119 grams)
14 - 1 tablespoon unsalted butter

# Instructions:

01 - Preheat the oven to 350°F (175°C). Spray a 9-inch springform 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.
02 - 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.
03 - Place the chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat and bring it 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.
04 - The pie can be stored wrapped in plastic in the freezer for up to 1 week. For easier slicing, serve the pie when it is adequately chilled and firm.

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