Mint chip ice cream pie

Summer is finally in the air! We’re almost half way through May, and the sun is shining high in the sky. I don’t know about you, but the second it gets warm out, I immediately start wanting ice cream, in any form that I can get it in. That’s what led me to create the recipe for this delicious ice cream pie. It’s been a big hit every time I’ve served it, and I hope you enjoy it just as much, whether you make it for a family BBQ, or a simple Sunday dinner. I promise it’ll be a hit!

Mint chip fudge ice cream pie

Ingredients

Approximately 38 chocolate sandwich cookies
1 bottle of microwavable fudge sauce
1 carton of mint chip ice cream
8 tbsp. butter/margarine

Directions

Take approx. 30 fudge cookies; take out the middle, put them into a resalable freezer bag, get as much air out as possible, and crush with a rolling pin, until they’re fine crumbs.

Melt 8 tbsp. butter/margarine. Pour into a bowl with the cookie crumbs, and stir until combined. You want it to look kind of pasty, so it sticks nicely in the pie pan in the shape of a crust.

Pour into a 9 inch pie plate. Pack the crumb and butter into the sides and bottom into the shape of a crust.
Place in oven preheated to 350 degrees for 8-10 minutes. Let cool for 10 minutes on the counter, then chill for half an hour in the freezer.

Take about 8 more cookies with the middle out. Mix with hot fudge sauce. Take blobs of the mixture and put in the bottom of the crust. After you’ve done that, put the crust in the freezer to chill for another half an hour.

While the crust is chilling, take out the carton of mint chip ice cream, and let it soften a bit on the counter.
Remove the crust from the freezer, and scoop almost the entire carton into the crust. It will stick up higher than the crust, but that’s what you want, a nice tall pie. If you find it’s too uneven, you can use a metal cake spatula to smooth it out.

To top it off, microwave some of the fudge sauce and drizzle it over the top. Put it back in the freezer for an hour or two for ice cream to get hard again.

Serve and enjoy!

You can also make other variations, including one with butterscotch ripple ice, vanilla cookie crust, caramel sauce and peanuts, or any other combo that your heart desires. Let me know in the comments below if you try it out, or if you have any other favourite summer recipes!