American/ Desserts

Thin Mint Ice Cream Pie

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.ย  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

Print Recipe
Serves 8 - 10 Prep Time:

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



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.



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  • Chris

    This looks absolutely delicious. I can’t wait until my coworker’s GS cookies come in!!

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  • Ashley – Baker by Nature

    Shuuuuut up! This looks so stinking good I’m kinda loosing it ;) MUST MAKE!

  • Thank you!!

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