Life's Ambrosia

Thin Mint Ice Cream Pie

I have always, always been a fan of chocolate and mint. This means mint candies. Mint cookies. And mint chocolate chip ice cream. Oh how I adore mint chocolate chip ice cream. It is one of my favorite all time desserts. So when I saw Thin Mint ice cream I was super excited. Until I remembered one thing, Ryan does not like mint ice cream, or really anything chocolate mint. Crazy man huh?

Despite the fact that Ryan is not a huge fan of chocolate mint, when I was visiting his office a few weeks ago I decided to sign us up for a couple of boxes of Thin Mint cookies. I can barely resist thin mints when I’m not pregnant so when pregnant there is no way I wasn’t going to buy some. And when they finally came last week, I was bound and determined to get Ryan to enjoy chocolate mint desserts just like me.

I figured that an ice cream pie would be good. First up was the crust. Had to be thin mints. Hands down. The ice cream part is where I got a little creative, instead of using the Thin Mint ice cream you can buy at the grocery store, I decided to get a carton of vanilla bean ice cream and mix in some crushed thin mint cookies. It was the perfect compromise in my opinion. But to add a bit more to it, I decided to add a layer of hot fudge in the middle with sprinkled andes mints.

Oh man.

It’s good guys.

I love it.

And guess what…Ryan loves it too. WIN!

And I am 100% sure that if you make it for your family, even if they aren’t huge fans of chocolate mint, they will love it too.

Thin Mint Ice Cream Pie Recipe

Serves 8 - 10 Prep Time: 2 hr 15 min

Print Recipe

Crust Ingredients:

2 sleeves Thin Mint Cookies, crushed into crumbs (about 2 cups)
5 tablespoons melted butter

Ice Cream Pie Ingredients:

1 quart vanilla bean ice cream, softened
3/4 cup crushed thin mint cookies
1 cup hot fudge, softened so spreadable
3/4 cup chopped Andes Creme de Menthe candies

Instructions

Make the crust by combining the Thin Mint cookie crumbs with the melted butter. Press into a 9-inch springform pan. Freeze for 15 minutes.

In a large bowl mix together softened ice cream and crushed thin mint cookies.

Remove the crust from the freezer. Spoon and spread 1/2 of the ice cream mixture onto the prepared crust. Spread hot fudge on top. Sprinkle with Andes Mints. Spread remaining ice cream over the top. Freeze for 2 hours or until frozen. Slice and serve.