Still looking for a dessert you can serve for St. Patrick’s Day this weekend? This mint oreo ice cream pie fits the bill very nicely. It’s green. It tastes divine. It includes chocolate. It’s a breeze to make. It doesn’t get better than that does it?
I’ve had mint ice cream pie before, but I wanted to step it up a notch, so I included a layer of fudge in the middle. Because more chocolate is always a good thing, at least in my book. And please do me a favor. Don’t make this pie only for St. Patrick’s Day. It deserves to be served way more often than that!
Mint Oreo Ice Cream Pie
Oreo Crumb Crust (recipe follows)
1/2 gallon mint ice cream (I used Dryer’s Cookies & Mint)
1/2-3/4 cup fudge sauce (I actually used some leftover ganache)
Whipped cream for garnish (optional)
Let ice cream soften for a few minutes at room temperature till it’s easy to spread. I couldn’t stir mine up too much or it started turning grey. Mint chocolate chip ice cream won’t do that though. Fill the crust halfway full with ice cream. Spread a layer of fudge over the ice cream. (Save some for the top.) Freeze for a few minutes so it sets up a bit. Spread the remaining ice cream on top of the fudge. Cover and freeze for 3-4 hours or till set up. Garnish with extra fudge sauce and whipped cream if desired.
Oreo Crumb Crust
18 Oreos, finely crushed
3 Tbsp melted butter
Combine Oreo crumbs and butter. Press into the bottom and up the sides of a 9″ pie plate. Bake at 375° for about 10 minutes. Cool completely and chill.